1/2 cup toasted, ground pecans 1 teaspoon minced fresh rosemary 7 ounces goat cheese 1/2 teaspoon pepper Mix together the pecans, rosemary, cheese and pepper. 2 tablespoon brown sugar 1/4 cup balsamic vinegar 2 apples, peeled, cored and sliced 1 French baguette, sliced and toasted Heat the vinegar and sugar in a fry pan until […]

The most popular day of the year for a party is the first Saturday in December. Here are a few tips for successfully hosting a cocktail party: 1. Small, pre-cut morsels of easy-to-eat food are more popular than a hunk of cheese or meat that require the guests to cut and then place on a cracker. Great appetizers do not […]

A weed is a plant out of place and some weeds are edible, such as dandelion greens. Last night, we tried purslane as suggested in the August issue of Sauce Magazine. Purslane is everywhere, so eating it seemed like an efficient way to weed control. Although I’ve seen purslane raw in salads, we deep-fried the […]

What’s in your freezer? Freezer-burned archeological digs? Undated mystery meat? I found a mystery package in my freezer. I don’t know the date, but I know that there had to be a good reason for me to freeze this meat. Now what do I do with it? I defrosted the package and discovered duck; it’s […]

I love food and eating all kinds of food in a variety of preparations. Therefore, I am dispirited whenever the “Center for Science and Public Interest” issues a press release, because they are uniformly negative on delicious food. Their philosophy seems to be: eat your vegetables (no butter sauce allowed!) and don’t you dare enjoy […]