Baked Brie and Spiced Peach Strudels

July 15, 2013
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For many cooks, “phyllo” is a scary word.  When the list of ingredients for a recipe includes the thinner-than-paper-thin rectangular sheets of dough, the common inclination is to: A. Skip it and move on to plan B B. Wonder, “Hmmm….. Can I use puff pastry instead?” Phyllo, also spelled “fillo”, is notoriously unforgiving to work with… read more →

Rosemary, Gorgonzola and Prosciutto Focaccia

June 3, 2013
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Today is one of those days when I wish you all lived next door or across the street.   I mean, I would always welcome you as neighbors–you might even already be my neighbor.  I wouldn’t know, because in Las Vegas it seems like nobody knows their neighbors, at least not by name.  Our neighbors.. read more →

Blue Cheese and Walnut Biscuits with Bacon Date Jam

June 25, 2012
6 Comments

Sometimes I get very jealous of Ina Garten. No, I’m not saying that I long for a closet full of blue denim shirts — nobody should even try to rock those like the Barefoot Contessa.  My envy derives from her massive and beautiful gardens, which are located behind her even more massive and beautiful Hamptons.. read more →

Butternut Squash, Caramelized Onion, and Gruyere Tart

April 5, 2012
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Hungry?  If not, you will be after reading this post. Last week, as part of my trip to New York for the IACP Conference, I had the opportunity to take a tour entitled “Greenwich Village and Beyond: Exploring Italian Food.” If there’s one thing that I know, it’s this:  When you have the chance to.. read more →

Savory Interlude: Eric’s Favorite Four-Cheese Penne

November 11, 2011
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Every once in a while, I like to take a brief blogging break from the sugary sweet world of cookies, cakes, and confections, and post a little something that sings to your savory side. (Impressive alliteration in that sentence, huh?)     A few nights ago, I was preparing one of Eric’s favorite dishes for.. read more →

Holiday Entertaining Series: Sweet and Savory Cocktail Cookies

November 1, 2011
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  At 5:30 a.m. yesterday morning, on my way to the kitchen to make granola, I pulled up to the Starbucks drive-though. “Good morning!  Welcome to Starbucks!  Can I interest you in one of our wonderful breakfast wraps?!!?” “Uh, no, thank you.  Just a venti-non-fat-extra-hot-latte, please.” “One ventinonfatextrahotlatte coming right up, Julie!  I’ll see you.. read more →

Gougeres

December 15, 2007
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Once I was in New York City, having dinner with my family at a French bistro named L’Absinthe.  It was the kind of restaurant that felt authentically French, from the decor to the charming accents of the staff.  At the beginning of the meal, instead of the usual bread basket, we were presented with a.. read more →

Party Appetizer: Smoked Salmon Crostini

December 11, 2007
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For our honeymoon, my husband and I went on a cruise.  The cruise ship was owned by a Scandinavian company, so at breakfast, lunch, and dinner there was always an overabundance of fresh Norwegian smoked salmon to pile onto our plates.  I’m pretty sure that I ate some for every meal and, to my husband’s.. read more →

Party Appetizer: Prosciutto Pinwheels

December 8, 2007
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There are two recipes that my mother can count on my brother requesting whenever he is home for the holidays.  The first is Chex Party Mix, the seasoned cereal, pretzel, and peanut concoction that goes hand-in-hand with holiday entertaining in America.  There is always a big container of this waiting for him when he arrives,.. read more →

Potato, Parmesan, and Goat Cheese Gratin

November 15, 2007
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I am not a big mashed potato fan.  I know, it’s un-American.  I just think that there are so many better ways to prepare potatoes and, so often, mashed potatoes end up being bland, too starchy, or lost under that huge pool of butter.  So, I’m sorry to say that I will not be offering.. read more →

Creamed Onions au Gratin

November 11, 2007
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The first year that my husband and I celebrated Thanksgiving together, he asked me if we were going to have creamed onions.  I said, “Are we going to have what??“  I had never heard of them (we weren’t big on creamed anything in my house growing up).  I was certain that they must have been.. read more →