We Like To Cook!

Sugar Skulls For Dias De La Muertos

2026-10-18T21:16:00.000-04:00

The Mexican Days of the Dead are celebrated on November 1st and 2nd; a two-day celebration of deceased loved ones. In this ritual observance rooted in a bizarre blend of pre-Colombian and Roman Catholic practices, Mexican families make merry with the souls of their dearly departed. Spirits of the dead are welcomed back to their “homes” with beautifully decorated altars made by their loved ones with offerings such as sugar skulls, food, candles and flowers to enjoy a day on earth.

Sugar skulls are a traditional folk art from Southern Mexico and are an integral part of Dias De La Muertos or “Day of the Dead” celebrations. Sugar skulls are exactly what the name implies: skull-shaped sugar made from a granulated white sugar mixture that is pressed into special skull molds. The sugar mixture is allowed to dry and then the sugar skull is decorated with icing, feathers, colored foil and more. While the ingredients of sugar skulls are edible the skulls are generally decorated with non-edible items and used only for decorative purposes.

When considering the origin of Mexican sugar skulls, it's important to remember that sugar is not actually native to Mexico. The making of sugar figures is actually a European tradition as well, and can be traced back to Palermo, Italy, where figurines were made out of sugar as religious decorations.

Sugar was first introduced to the Americas before "Mexico" even existed as a country. The original Spanish settlers quickly discovered that the conditions in the "New World" were perfect for growing sugar. Mexican sugar sculpture dates back to the 17th century when Italian missionaries visited the Americas. Mexicans during that time period had very little money, but had learned from the Catholic friars how to make decorations out of a plentiful resource; sugar. As Spanish Catholic beliefs began to mix with native Mesoamerican beliefs, the Mexicans started making sugar skulls as part of their Dias de los Muertos festivities. These decorated memorials have become more and more creative and extravagant over time. The designs are usually whimsical and brightly colored with stripes, dots, and swirls of icing to enhance the features of the skulls. They are meant to be festive, not morbid or scary.

Sugar Skulls
2 cups granulated sugar
3 tablespoons corn starch
1 egg white

Add the water and mix with your fingers until all the sugar mixture is moistened. Once the mixture is about the texture of "moist beach sand" it is ready to mold. You may need a bit of extra water if so just add a few drops at a time. If it is a really humid day, you may choose to try this project on another day!

Once the sugar is evenly moist, pack it into the molds. We used a “medium-sized” mold which yielded 4 skulls. Make sure to pack the mold very firmly. It was surprising how much sugar dough was needed to pack each mold tightly. Scrape the mold with a straight edge (use the back of a butter knife), then pack again. Check the mold to make sure all the indentations are smoothly filled. Lay a small square of cardboard cut to fit the mold on top of the molded skull and invert onto the cardboard. Gently lift the mold away from the sugar skull and place the sugar skull in a warm, dry space for at least 8 hours to dry. This time will vary depending on room temperature and humidity.

If you are impatient and you try to move the skull before it dries, it will fall crumble apart. If this happens just place the sugar mixture back in the bowl, add additional moisture if needed and remold the skull. When the skulls are completely dry, brush them off (we used a paint brush) and assemble. Make a batch of Royal Icing (click here for recipe).

Use icing bags and pipe icing and decorate as desired. We named the skulls before we started and relayed memories about the dearly departed we were celebrating as we decorated our skulls. Set the skulls aside to allow the icing to fully dry.

~Research and article written by Sonny Romeo for AP World History project

Fridays Con Vongole

2026-10-17T19:07:00.000-04:00

Growing up, our family occasionally had linguini with clam sauce. My mom’s version was always the Ligurian-style white sauce made with béchamel and canned chopped clams. It was always one of my favorites and one of the few dishes I could actually make when Dom and I were first married that he didn’t feel the need to “improve” before eating it.

Years later, we had the real deal at a tiny little bodega on a tiny little calli near the Rialto Market in Venice. Made with perfect little clams fished straight from the Venetian Canal, simmered in local white wine, and served over freshly made pasta - Unbelievable!

That one dining experience elevated our love of clam sauce to new heights. Now we buy bales of fresh Manila clams at the DeKalb Farmer’s Market and clean them with flour before steaming them in white wine. Served with a crisp Gavi or Trebbiano, it is a fabulous way to start the weekend.

6 tablespoons extra-virgin olive oil
1 clove garlic, peeled and chopped
½ bunch fresh Italian parsley, chopped
3 ½ lbs. Manila clams, scrubbed
2/3 cup dry white wine (like a Friuli)
2 tablespoons good-quality brandy
Salt to taste
1 lb. fresh linguine
1 tablespoon grated Parmigiano-Reggiano

Heat 5 tablespoons of olive oil, along with the minced garlic and half the parsley, in a large pan over medium-high heat for about 1 minute. Add the rinsed clams, cover the pan, and cook for 1 minute more. Add the wine and brandy and simmer, uncovered, until the alcohol has evaporated, which should take about 2 or 3 minutes.

Return the cover to the pan and continue cooking, shaking the pan several times to turn clams and stir the sauce for about 3 minutes more. The majority of the clamshells should open in this amount of time. Uncover the pan and allow the liquid to reduce slightly.

Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, 5-8 minutes (fresh pasta cooks much faster than dried). Drain pasta in a colander and add the pasta to the pan with clams and pan juices. Reduce the heat to medium-low, and cook for 1 more minute, shaking the pan until well combined.

Before plating, discard any clams that have unopened shells. Add Parmigiano-Reggiano and the remaining 1 tablespoon olive oil and season to taste with salt and pepper. Serve garnished with remaining chopped parsley. You will want to add an empty bowl to the table for the spent clamshells.

Save The Pumpkins Hummus

2026-10-16T08:08:00.000-04:00

We never seem to notice the humble pumpkin until holiday time, but really, we should. Their beautiful orange exteriors are the perfect complement to the hues of autumnal foliage that signal the harvest season, which we honor on Thanksgiving Day. While all are edible, nearly 95 percent of all pumpkins grown in the U.S. are carved into those hallmarks of Halloween: jack-o'-lanterns.

In addition to their decorative colors and sizes, pumpkins boast unexpected health benefits as well. Pumpkins are a high-fiber, low-calorie food that's loaded with nutrients including copper, calcium, potassium, and phosphorus. One cup of cooked pumpkin provides more than 200 percent of the recommended daily intake of vitamin A, 20 percent of the recommended vitamin C, and more potassium than a banana. Pumpkins also have carotenoids that can help keep skin wrinkle-free, and their seeds are filled with phytosterols, which are known for reducing LDL or "bad" cholesterol.

With the current campaigns to reduce food waste trending nationally, perhaps it is time to take those remnants from jack-o-lantern carving and toss them in your morning smoothie or roast them with some cauliflower or broccoli. Roasted pumpkin is excellent when added to rice, mashed potatoes, or even macaroni and cheese for an added boost of color and seasonal flavor. If you're looking for a high-fiber snack that's perfect at any time of year, just try mixing some roasted pumpkin with some chickpeas to make a super-nutritious dip that's perfect for entertaining.

1 (15-ounce) can chickpeas
1 cup roasted pumpkin, cubed
¼ cup tahini
¼ cup apple cider vinegar
1 clove garlic
¼ teaspoon ground cinnamon
¼ teaspoon cumin
¼ teaspoon cayenne pepper (optional)
Salt and black pepper to taste

Process the beans in a food processor until nearly smooth, scraping down the sides as necessary. Add pumpkin, tahini, cider vinegar, garlic, and spices and process until smooth, scraping down sides periodically. Tahini adds a subtle sesame flavor and depth to hummus. Don’t have tahini? No worries; you can substitute the nut butter of your choice, add a few drops of sesame oil, or leave it out entirely. Once the hummus is fully combined and smooth, taste, and adjust your seasonings accordingly.

Serve in a pretty bowl and drizzle with some extra-virgin olive oil and top with some toasted pepitas. A dusting of paprika also makes a gorgeous and colorful garnish.

October 27, 2016

Oh, What a Tangled Web We Weave…

2026-10-13T11:57:00.000-04:00

Every year at Halloween, I set aside a day to make my signature spider web cookies. I use a handmade cookie cutter (I never could find one big enough for sale) and my grandmother’s sugar cookie recipe. The trick is the icing technique. You make two batches of icing, one plain white and one chocolate. After the cookies are cooled, put the chocolate icing in a pastry bag with a small round (I use a #2) tip. Spread white icing on one cookie to the edge with a small spatula or the back of a teaspoon. Repeat with a second cookie, giving the first cookie time to set.

On the first cookie, using the chocolate icing in the pastry bag, pipe a spiral starting at the center and working outward. It helps to wipe the tip of the toothpick each time you drag the icing. Next, use the same dragging technique and position tip at the outside edge of the cookie, halfway between the outward spokes and drag icing inward to center to create another line. Repeat the dragging process with second iced cookie. Continue working in batches of 2 cookies.

When you have finished icing all the cookies, let them dry at room temperature. Add spiders when the icing has hardened. For the spider bodies you can make tiny chocolate cookies with the scraps of sugar cookie dough, or use M&Ms or nonpareils. Add eyes and legs using the chocolate icing.

Grammie’s Sugar Cookies
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.

2 cups all-purpose flour, plus more for rolling
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325°F. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out ¼ - ½ inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Re-roll scraps; cut shapes. Repeat with the remaining dough. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

Royal Icing
This smooth, hard-drying icing is perfect for cookies. It is also useful as a "cement" to fasten decorations together like gingerbread houses.

4 tablespoons Meringue Powder (or 2 egg whites plus 1 teaspoon lemon juice)
1 box (about 4 cups) confectioners' sugar
6 tablespoons warm water

You know you have the proper consistency when you lift the beater, the ribbon of icing that falls back into the mixing bowl lays on the surface of the icing for a few seconds before disappearing. Because royal icing hardens when it is exposed to air, the icing needs to be used immediately or transferred to an airtight container. Cover icing with plastic wrap when not in use.

“Oh what a tangled web we weave, when first we practice to deceive.” ~Sir Walter Scott

Hot Deviled Turnovers

2026-10-11T00:15:00.000-04:00

These little devils make a perfect nosh before and after trick or treating. They also can be made ahead and frozen and then reheated on a busy evening like Halloween (or anytime you get a devilish craving.)

Each year, for as long as we can remember, our neighbors Margarette and David have hosted an open house on the Sunday before Christmas. The entire neighborhood stops by for warm apple cider and a buffet of sweet and savory bites. The one treat we always look forward to is Margarette’s little deviled ham turnovers, so after many years, I finally asked for the recipe. I am so glad I did because not only are the ham tartlets wonderful, Margarette’s pastry dough is now my go-to recipe for pies and cookies!

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity, but still produces tender and flaky results.

½ cup (1 stick) unsalted butter, room temperature
½ cup cream cheese, room temperature
1 cup flour, plus more for rolling out the dough
Pinch of salt

Process the butter and cream cheese together in a food processor, electric mixer, or by hand to thoroughly combine.

Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out.

If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges.

Rotate the disk and roll to the top and bottom edges again. Re-flour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent. Using a biscuit cutter (or an empty aluminum can or juice glass), cut the dough into rounds for filling.

Devilish Filling:

½ cup (or 4.25 oz. can) deviled ham
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
½ teaspoon hot paprika
Pinch dry mustard

Preheat oven to 400 degrees F. In a separate bowl, mix together deviled ham, mayonnaise, mustard and paprika and stir until well blended together. Place ½ to 1 teaspoon of filling on one side of each of the dough rounds cut above.

Moisten the edge of the pastry with a finger dipped in a little water, and then fold the empty half of the dough over the filling. Crimp the edges together using the tines of a fork. Place on the prepared baking sheet. Refrigerate while you make the remaining turnovers, putting each one on the sheet as it is assembled.

Place a baking rack in the center of the oven. Brush each turnover with a little milk or egg white if desired. Bake on the center oven rack for 10 minutes. Reduce the oven temperature to 375 degrees F, and bake for about 20 more minutes, or until golden brown. For even browning, rotate the sheet from front to back halfway through baking.

Transfer the turnovers to a wire rack, and let them cool slightly. Serve while they’re still warm.

Freezing Instructions: Freeze unbaked turnovers on a baking sheet until they’re firm, then gently transfer them to a resealable freezer bag. Store them in the freezer for up to 1 month. To bake them from frozen, just add a few minutes to the baking time.

Sonny's Spicy Roasted Pepitas

2026-10-06T10:25:00.000-04:00

While most kids look forward to carving pumpkins for the resulting scary decoration, Sonny is all about the roasted seeds. Dom and Nic plan out the jack-o-lantern designs, and Sonny formulates the perfect spice mixture for his annual batch of pepitas.

Pepitas are sold all over Mexico from carts on the street and bags in the store. Unlike sunflower seeds with an outer shell you must remove before eating, you can just pop ‘em in your mouth and eat ‘em whole. Pumpkin seeds have long been valued as a source of the mineral zinc. To maximize zinc consumption, it is best to eat the seeds unshelled.

Fresh pumpkins seeds from one pumpkin
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon white pepper, ground
½ teaspoon smoked paprika
Pinch cayenne pepper
Pinch ground allspice

As you gut the pumpkin, keep all the seeds in a bowl. Toss seeds in a colander and rinse them under cold water, pulling away any chunks of pulp as you go. Spread the rinsed seeds out on a baking sheet. Don’t use paper towels or the seeds will stick.

Allow the seeds to dry several hours or overnight. When they are nicely dried, preheat the oven to 350 degrees F. Toss the dried seeds with olive oil and spice mix and spread them back out in a single layer on the baking sheet.

Toast them in the oven for 15 to 20 minutes, until the seeds are a light golden brown. Pepitas should be stored in an airtight container if they last beyond the first day.

Sweet and Sour Glazed Pork Tenderloin

2026-10-03T20:55:00.000-04:00

This dish is called “Maiale in Agrodolce” in Italy and is a traditional preparation for pork chops and tenderloin. The sweet tanginess complements the meat and is a good autumnal recipe. We served this pork with home fries and a beet & arugula salad, but it could be served with a variety of harvest vegetables.

2 lbs. (approximately) pork loin or chops
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 cup balsamic vinegar
2 tablespoons honey
4 tablespoons unsalted butter
Sprig of fresh rosemary (optional)

Put pork on a plate and rub with olive oil and season generously with salt and pepper. Place pork chops in a pre-heated sauté pan and brown pork on all sides (approximately 8-10 minutes)

Remove pork from the pan and set aside on a plate. Add vinegar to the pan, stirring to scrape any cooked tidbits of meat from the pan, and then add honey, butter, and rosemary to the pan. Bring to a boil and let the liquid reduce for 1-2 minutes, then add the browned pork back to the pan and coat evenly. Continue cooking over medium heat for about 10-15 minutes until cooked through, turning and basting frequently.

Place the pork under your broiler on high for a few minutes to obtain a crust on the pork. Remove immediately and let the pork rest for 5 minutes before slicing into medallions and serving on warm plates with a drizzle of basting sauce.

Love Thy Neighbor’s Peruvian Aji Pepper Sauce

2026-09-30T22:34:00.000-04:00

We have lived in the same neighborhood for the last 22 years. When we bought our house, we never imagined we would live in the neighborhood for this long, but time flies when you are having fun. With such great neighbors it would be very difficult to move anyway.

We have seen many neighbors come and go and have met some delightfully interesting people like the United States Ambassador to Côte d'Ivoire (next door), the Hasidic Rebbe (two doors down), Croatian immigrants (three doors down), and the German airline executive (across the street). We all live harmoniously regardless of race, religion, ethnicity or any other life choices.

If you had told us that living just a few miles from downtown Atlanta could feel like small town living, we would have laughed out loud. However, we have come to enjoy all the comforts of small-town-living with the convenience of big-city life. The area hardware store still lets you run a tab, the pharmacist at the local CVS Pharmacy knows you by name and when a tree falls through a neighbor’s house in the middle of the night, everyone on the street shows up to help.

Weekends in the ‘hood begin Friday evening when the sidewalks are filled with tykes on bikes, chatting parents, toddlers toddling and playful puppies. On Saturdays, there are pick up football games, games of chase and hide-and-seek, and on the rare occasion when it snows, tobogganing down driveways. The day often culminates in drinks on a neighbor’s deck or a potluck cookout. The menus for these potluck suppers are as diverse and intriguing as the individuals making the dishes from Pam’s yia-yia’s orzo salad to Margarette’s hot deviled turnovers.

At the most recent gathering, we were treated to mango-marinated ribs and a potato dish with an amazing hot cheese sauce (a specialty of the host’s South American stepmother). We were thrilled to have another recipe to add to our multifarious community arsenal.

Papa a la Huancaina

6 potatoes, boiled
1 small onion, finely chopped
2 cups feta
3 tablespoons Aji Amarillo pepper paste*
½ cup olive oil
½ cup evaporated milk
1 teaspoon lemon juice
Salt and pepper

Bring a large stock pot of water to a boil and cook potatoes until fork tender. Drain potatoes and set aside. Reserve a cup or two of the boiling water and use this to rinse the finely diced onions for a minute or two to lightly blanch.

Mash together cheese and hot peppers and place in a food processor. Add evaporated milk and lemon juice, and pulse. Pour in olive oil a little at a time like you would do when making mayonnaise. Lastly, add onion and pulse until the sauce is an even deep yellow/orange. Add more evaporated milk to reach the desired consistency and then season to taste with salt and pepper.

Cut the boiled potatoes into ½” cubes and place in a serving bowl. Cover potatoes with the Aji pepper sauce. Traditional Peruvian garnishes are hard-boiled eggs and black olives. Serve warm and watch your neighbors devour them!

* Native to Peru and fundamental to Peruvian cooking, aji amarillo is a hot chili pepper, in the range of 40,000-50,000 Scoville units (a jalapeño is 2,500 Scoville units). It's easiest to find in paste form, but also available fresh, dried, canned or ground. Chopped Aji peppers make a wonderful addition to peach, mango or tomato salsas. Aji Amarillo Pepper paste is available at many international food markets such as Atlanta's Buford Highway Farmer's Market or on Amazon.com.

Pumpkin Spice Caramel Popcorn and Pepitas

2026-09-24T10:00:00.000-04:00

The nights are getting cooler and the store aisles are filling up with holiday merchandise. While some head straight for the ornaments and decorations, I cannot resist the shelves of holiday treats: chocolate-covered almonds, gingerbread, peppermint bark, and caramel popcorn. Nowadays, caramel popcorn comes in a wide variety of flavors unlike the Cracker Jack of my youth. Also, unlike Cracker Jack, gourmet caramel popcorn is a pricey treat when bought at department stores!

Well worth the price to avoid the messy, finger-scorching caramel and the sticky, cemented aftermath? Not anymore apparently. A little internet searching turned up several recipes that recommended making the caramel in the microwave and using the same to finish the popcorn in a paper bag. Seriously? The microwave?

Yes, I was skeptical, but the urge to try some was too strong to repel. So, instead of tediously hovering over the saucepan to make sure the caramel reaches the perfect candy consistency, so it doesn't crystallize after coating the popcorn, I made some popcorn, loaded my caramel ingredients into a large mixing bowl, and found a big paper bag. The entire time I muttered to myself, “There’s no way this is going to work,” “I’m gonna end up with a bag of popped goo,” and “What was I thinking?” Trying to convince myself with, “If you think about it, shaking the caramel corn in a bag should provide outstanding uniformity, rather than pouring the caramel over the popcorn in a roasting pan, and then trying to mix the gloppy mass with a wooden spoon.”

After removing the paper bag filled with caramel corn from the microwave and dumping it out on parchment paper, it was torture to wait for the corn to cool enough to taste. The result? “Ah -{crunch, crunch, crunch}-mazing!!” I couldn't believe it! And I couldn't stop eating it… It is a good thing it is so easy to make because now I needed to make more for the guys!

1 cup popping corn, popped
¼ cup pepitas (pumpkin seeds), toasted
1 stick butter
1 cup brown sugar
½ teaspoon pumpkin pie spice
1/4 cup corn syrup, light or dark
1 teaspoon vanilla extract
1 teaspoon baking soda

Place the popped popcorn in a large brown paper grocery bag and set aside.

Combine the corn syrup, butter, spice, vanilla, and sugar in a large microwave-safe bowl and microwave on high for 2 minutes. Stir the caramel-to-be and microwave for another 2 minutes. You may see that the butter is not fully incorporated – don’t worry. Add in the baking soda to the caramel mixture and stir vigorously. The syrup will foam up quite a bit, so be careful!

Working quickly, pour the syrup over the popcorn in the paper bag and shake the bag enthusiastically. Roll down the top of the paper bag and place the popcorn - bag and all - in the microwave and microwave on high for 45 seconds. Remove the bag from the microwave and add the pepitas and again shake the bag enthusiastically.

Microwave the bag of popcorn for another 45 seconds and shake. Repeat this one last time (making three total 45-second bursts), and then pour the popcorn out onto cookie sheets to cool. Let the popcorn cool a bit before separating the clumps into smaller morsels. Please use caution; the molten caramel can cause serious burns.

The popcorn is best on the day it's made. Seal any leftovers (Ha ha ha! As if!!) in an airtight bag or container. Over time, the sugar will begin to soften, making the popcorn chewier than crispy (which makes it a perfect topping for ice cream, yogurt, cupcakes, or cookies.)

For those of you who are thinking that this but of caramel heaven needs even MORE deliciousness... You can elevate the recipe by drizzling chocolate over the caramel corn. Simply place a bag of chocolate chips (I prefer white chocolate for this treat) in a ziplock bag and seal I leave just a tiny bit open to allow air to escape) and microwave on high for 30 seconds. Squish the bag a bit and microwave on high for another 30 seconds and squish again (same deal as above with the popcorn). Continue this process until the chocolate is melted and smooth throughout. Then, snip the corner of the bag and drizzle chocolate over the popcorn while it is still on the cookie sheet cooling. Once the chocolate is cooled and gardened then break up the popcorn as above.

July 4th Menu Planner

2026-05-22T09:01:00.000-04:00

Stay relaxed while you celebrate our Nation's 250th Anniversary with some easy cookout ideas. When it's time to eat, remember to say "thank you" to all who have sacrificed for our freedom. We have put together a list of our favorite 4th of July recipes. We hope they will become your favorites as well!

It's too hot to cook inside, so fire up that grill:

Smoked Brisket

Smokey Spareribs

Succulent Pulled Pork

Spicy Rubs

Homemade Barbecue Sauce

Cornell Chicken

Roasted Oysters on the Grill

Grilled Chili-lime Corn

Grilled Vegetables

And these chilled sides are excellent accompaniments that can be made ahead:

Orzo Caper Salad

No-Mayo Potato Salad

Pickled Cucumber Salad

Minted Eggplant Salad

Fava Beans with Mint and Parmesan

Spicy Jalapeno Basil Coleslaw

And what summer party is complete without a frozen dessert?

Lastly, don’t forget something to keep the kids from underfoot and away from the fiery grill. Yard games of bocce, corn hole or horseshoes are always popular and you can NEVER go wrong with bubbles. Try our mixture for the Ultimate Bubble Elixir and get ready for the squeals of delight!

Be safe and enjoy a safe and well deserved three-day weekend! And, don’t forget to designate a driver or enjoy the night air by walking home when possible.

The Long-Awaited Stuffed Squash Blossom Recipe

2026-05-10T20:29:00.002-04:00

This was by far the most intimidating post that I had written before 2013 because it was the most anticipated recipe by those who have sampled these transcendent indulgences. Capturing the precise nuances of the process was not an easy endeavor. For 30 years, Dom has been perfecting his recipe and techniques for preparing fiori di zucca ripieni di formaggio. These mozzarella-and-anchovy-stuffed squash blossoms are our summer addiction. In fact, for the last 15 years, we have planted 15-20 zucchini plants solely to harvest the blossoms with the actual zucchini squash crop as an added bonus.

Prior to transforming our backyard into a large garden plot, we would head to the Morningside Farmer’s Market during the pre-dawn hours on Saturdays to stand at the head of the line to fuel our squash blossom addiction for the week. As it happens, one of these mornings, Dom was asked by a fellow customer what he was planning to purchase, fully expecting that, like everyone else in line, his response would be “Oh, the heirloom tomatoes, of course.” So when he answered, “squash blossoms,” he was met with an avalanche of chatter, with one woman telling the line of customers within earshot that “there was a guy who painstakingly stuffed each blossom with cheese and sardines and then dipped them in a magic mixture to fry them.” The woman then turned to Dom and asked him what he was going to do with HIS blossoms, to which he replied, “Umm, I’m the ‘blossom guy.’ And, they are stuffed with mozzarella and anchovies, not sardines,” at which point he stepped up to purchase every blossom in sight before walking home.

There are several secrets to making these fragile, radiantly orange flowers into an other-worldly delicacy. The first trick is to harvest the male blossoms as soon after they open as humanly possible. Another is to remove the pollen-dusted stamen before stuffing the blossom. This is easiest to do when they are first picked. The blossoms should be immediately refrigerated because they wilt very rapidly. If you will not be using the blossoms the same evening, consider stuffing them and placing them back in the refrigerator for the next day. Fresh blossoms seldom last more than two days.

1 1-lb. package of mozzarella cheese, whole-milk or part-skim, or mozzarella cheese sticks
1 small can of anchovies packed in oil
Tempura elixir (Below)
Oil for frying

To stuff the blossoms, cut the mozzarella into rectangular pieces (like Jenga blocks) that are about ¼-inch thick and roughly the same approximate length as the blossoms. Fresh mozzarella is not recommended for this recipe because the moisture level is too high.

Next, cut one or two of the anchovy fillets in half lengthwise and again into thirds or fourths. Place one of the anchovy slivers on the end of each block of cheese and place the anchovy-side-down into each zucchini flower. Many people simply ignore the anchovy, but they add a salty, earthy note that enhances the subtle squashy flavor of the blossoms. If you have anchovy-averse diners, make sure you designate the anchovy-free flowers from the anchovy-full ones, as they are impossible to differentiate after frying. We have determined that the best way to keep them identifiable is to leave a long stem on those with anchovies and remove the stem from those without anchovies.

The blossoms can be stuffed in advance. Arrange in a single layer on a plate, cover with plastic wrap, and refrigerate until ready to use.

Dom’s Magic Tempura Elixir
1 cup all-purpose flour
½ cup cornstarch
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups VERY cold seltzer water (or sparkling wine)

To make tempura mix, combine flour, cornstarch, baking powder, and salt in a mixing bowl. Whisk the dry ingredients together, then stream in one cup of cold sparkling water and whisk lightly just to mix. You can use still water if seltzer is not available. The critical thing is that the water be COLD.

At this point, check the consistency; it should be relatively thick like waffle batter (not as thick as cookie dough). The batter should be thicker at this point because you may need to add some ice later that will thin the batter some. Use the remaining water to adjust the consistency as needed. Set the bowl of batter in the refrigerator or over a bowl of ice and let it sit for 10 minutes or so.

While the batter rests, preheat a large heavy skillet over medium-high heat. Add the oil and heat until tiny wisps of smoke start to appear on the surface. Because olive oil has a very low smoking point, Dom uses a mixture of olive oil and canola oil. The olive imparts a nice flavor, while the canola oil has a higher smoking point, which gives the battered blossoms a less greasy, extremely crispy coating.

To batter the blossoms, remove the batter from the fridge and give it a good stir. Add a couple of ice cubes to ensure it is hyper-cold. Gently submerge a blossom in the batter and drag it through from stem to petal, allowing any excess to drip back into the bowl. Using the same dragging motion, lay the battered blossom in the heated oil. Repeat this process, laying battered blossoms at least an inch apart in the oil.

Keep an eye on the first blossom, occasionally peaking underneath with a pair of chopsticks, and turn when the cooked side is light brown; 2-3 minutes, and cook until the bottom is light brown; another 2-3 minutes. Do this for each of the remaining blossoms.

Once cooked, drain blossoms on paper towels and sprinkle lightly with kosher or sea salt. (Dom actually dusts them with superfine popcorn salt.) Serve the ultra-crisp flowers piping hot, as they tend to get soggy as they cool and do not reheat well; (this is an understatement). A chilled glass of crisp Chardonnay, Prosecco, or even champagne is the perfect accompaniment.

Treat Mom to the Perfect Brunch

2026-04-29T09:48:00.000-04:00

Each year, we all do our best to spoil our Moms on the day named just for her. We lay plans to let her sleep late and make her breakfast in bed. This year, why not go a step further and plan a brunch for the whole family replete with breakfast and lunchtime favorites accompanied by cocktails to complement the offerings. If you’re new to planning a brunch and would like to make your own this weekend, here are a few ideas that will make your brunch a treat worthy of Mom.

Eggs:
Eggs are the staple to brunch menus. Whatever you decide to cook, always include an egg recipe as either the main dish or a side dish. However, making eggs doesn't necessarily mean you have to be satisfied with the common scramble. Be creative! There are several ways you can dress up your eggs.

Herbs are a marvelous addition to accentuate their flavor. Parsley, cilantro, dill and tarragon are all good choices. One of the most common mistakes one can make when making eggs is to overcook them. Depending on how you’re making them, the perfect eggs will be creamy and buttery to the touch. A technique you can use for the perfect eggs are to turn off the burner as soon as they appear slightly under cooked They’ll finish cooking as they rest on the pan. Another trick for better eggs is to add about a tablespoon of water into your egg mixture. This will make them airy and fluffy. Other egg dishes that lend themselves to a brunch buffet are frittatas, eggs benedict, omelets or even a south of the border classic like huevos rancheros!

Meats and Veggies:
Meat always makes an appearance at brunch. Europeans commonly serve platters of cold cuts and cheeses as part of their typical breakfast buffets.Whether it’s bacon, sausage, chorizo, pancetta or ham, meat is always a binding element that brings veggies (like red and green pepper, tomatoes, potatoes, mushrooms, or onions) and eggs together. Meat and veggie skillets are popular side dishes for brunch, providing a savory and salty contrast.

Crepes, Waffles and Pancakes:
Another component for a successful brunch is to have breads and pastries that will contrast the hearty taste and texture of eggs. Most common brunch ideas for batter-made foods are crepes, waffles or pancakes.

Waffles and pancakes are probably the easiest to make, nevertheless the bad execution of said dishes could make them chewy or tough. A tip to keep batter from becoming dense in the pan or oven is to hold back from over mixing. The more you beat the batter the denser they’ll be, leaving you with thicker but tough pan-fried dough.

Fruit:
There is nothing more spectacular than fresh seasonal fruit to complement any brunch table! Strawberries, blueberries, a selection of melon and even pineapple are delicious on their own or served atop your pancakes, crepes and waffles.

Beverages:
There are a variety of drinks that will both quench your thirst and enhance your brunch menu. Freshly squeezed orange or grapefruit juice are popular favorites. These also make delicious mixers for brunch cocktails such as mimosas or grapefruit sparklers. Bloody Marys are another common brunch beverage and our personal favorite is a Creole version:

4 oz. tomato juice
1 ½ oz. vodka
1 tablespoon Creole mustard (we use Zatarain’s)
1 teaspoon prepared horseradish
1 dash of Worcestershire sauce
Hot sauce to taste (we prefer Louisiana brand)
Lime wedge for garnish
Pickled okra (or any of your favorite vegetable condiments)

Combine all liquid ingredients in a cocktail shaker with ice. Pour into your favorite glass and add lime wedge and pickled okra.

By planning ahead and getting a little creative, you can start Mom’s day with a treat she will never forget!

Originally posted 5/7/2013

What is a Gourmet Baby Anyway?

2026-02-16T00:26:00.000-05:00

Lately we have been asked to review several cookbooks which we truly enjoy doing. It exposes us to new cuisines, recipes and most importantly, to new food stories. Recently, we was asked to review a cookbook titled “Growing Up Gourmet” promoting the idea of raising children to be non-picky eaters. While I'm sure that it is a lovely book with wonderfully useful information, I find that I am extremely irked by the title. Please be clear that this is not a review of that cookbook (or any other), but a long coming disquisition.

Teaching children to eat a variety of healthy foods does not make them gourmet. It makes them well-adjusted children who develop healthy diets and eating habits. Over the years, we have known more than a few parents who feed their children chicken nuggets on a nightly basis and making a separate meal for themselves including one mom who regularly carried a cooler bag with turkey hotdogs so that her son would be able to eat when visiting friends.

When, for a short period of time, our son adopted a “brown” diet, wanting only meat, potatoes and plain pasta and going on a hunger strike when we did not comply to his dietary wishes. Worried he was not getting a balanced diet, we discussed this with his pediatrician who said, “No child will willingly starve to death.” Sure enough, he ate “colorful” foods when he was hungry and learned to eat what he was served.

Many doctors and specialists fear that eating the same foods on a continuous basis may lead to a consistent lack of intake of very important vitamins and nutrients. Further there is some evidence suggesting that a monotonous diet can interfere with sleep patterns. Another theory is that more children are developing food allergies because they are not being exposed to common allergens, such as nuts and shellfish, at an early age, if at all.

For most parents, teaching children to eat foods they are preparing for the rest of the family makes economic sense or even an economic necessity. Purchasing those tiny jars of prepared baby food can get extremely expensive and puts a huge dent in a family's grocery budget.

It is so easy to make your own baby food; so easy in fact, that it is hard to believe the amount being charged for a 2-ounce jar of baby food! Most fruits can be mashed or pureed from the raw fruit with little or no preparation or can be easily adapted for kids from the less expensive “adult” packaging. A perfect example of this is applesauce which is quite inexpensive in a large jar and very versatile.

Our boys always LOVED mashed bananas, mango, and avocado, and yes, avocado is a fruit! As much as you like avocado toast, so will they. Peel and take out the pit of a ripe avocado or mango – they do not need to be cooked! The nice thing about making your own baby food rather than depending on the flavors available in jars is that you can make combinations that your baby likes and naturally sweeten vegetables that might be less appealing with sweeter fruits or vegetables. Simply puree raw and/or steamed vegetables together. Freeze excess amounts in an ice cube tray for serving-size portions later on. And, don't be afraid to add a small amount of fresh herbs and spices (many of which have added health benefits) to the mix (except maybe for chili peppers). A favorite in our house was always carrot-mango. Try some of these combinations with your babies:

Mango Carrots with Ginger
Peachy Sweet Potatoes with Cinnamon
Avocado and Spring Peas
Basil Zucchini
Banana, Potato, Coconut
Apple Chickpea Hummus with (a pinch of) Curry
Cauliflower, Pear, Parmesan
Pumpkin, Papaya, Paprika
Beets and Rutabaga

There are so many delicious foods in the world. Let your youngsters enjoy them early and often!

Romantic Rack of Lamb

2026-02-12T03:30:00.000-05:00

When the boys were little, it was never easy to find a babysitter on Valentine’s Day so we would put the kids to bed early and have an intimate dinner with a good bottle of wine and these amazing mustard-coated lamb racks served rib ends up and gently interlocked on an heirloom silver platter. A simple dessert of fresh strawberries capped off a quiet romantic evening.

The boys are older now and enjoy these lamb chops as much as we do. The racks can be cut into individual servings as well, then coated and roasted in the same manner. which makes serving a bit easier. You may want to have extra napkins handy because it is impossible to resist gnawing the bones to get every last tidbit.

2 racks of lamb about 7 ribs each
2 tablespoons Dijon mustard
2 large cloves of garlic
1/2 teaspoon kosher salt
1 1/2 teaspoon oregano (or rosemary or thyme), fresh or dried
2 tablespoons lemon juice
1/4 cup olive oil
1 cup coarse breadcrumbs, fresh or Panko
2 tablespoons melted butter

Mix the mustard, garlic, salt, herbs, lemon juice and olive oil and whisk together until it reaches the consistency of mayonnaise.

Your racks should be frenched for the best presentation. If your butcher did no French the racks, do this first. Then, score the fat side of the racks lightly by making shallow crisscross cuts. Leave the rib ends free and coat the tops and sides of the racks with the mustard mixture. This can be done up to a day in advance and kept refrigerated until ready to cook.

Melt the butter and mix with breadcrumbs.

Preheat your oven to 500°F. Roast the lamb for 10 minutes at 500°F to sear. Reduce the thermostat to 400°F removing the lamb from the oven to spread the bread crumbs over the top of the lamb racks and return to the oven. Roast the meat for another 20 minutes, to rosy rare. A meat thermometer insert into the center should read125°F. The meat should be just slightly springy when pressed. Remove the racks from the oven and let rest 5 minutes serving.

2/14/14

Italian Blood Orange Salad

2026-01-29T13:24:00.001-05:00

For those of you who have attended true Italian family dinners, you know that they are usually epic with multiple courses and dishes. There are many different thoughts about when a salad should be served in an Italian meal. The typical answer is that “it depends.” It depends on the region, the family, or the time of year. In Rome, a salad of mixed greens is commonly served as a side dish for grilled or roasted meats or breaded cutlets. In Northern Italy, salads are served as a course following the main dish (or secondi), while the custom among Italian-Americans is to eat the salad after the appetizers (antipasti) and before the first course (primi).

Regardless of when you choose to serve it, this is the perfect salad to accompany any Italian meal. This recipe relies heavily on the quality of all the fresh ingredients, so be sure to have the freshest citrus, fennel, and red onion to ensure the perfect texture and flavors. This super-fresh salad brings together all our favorite ingredients into a vibrant dish that is a treat for your eyes as well as your taste buds! The contrasts of the slightly spicy onion, the crunchy anise, and the tart citrus... nirvana.

1 fennel bulb, sliced thinly
1 medium red onion, sliced thinly
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
3 blood oranges, peeled and sliced
Salt and freshly ground black pepper

Slice the onion and fennel as thinly as possible (reserving the fennel fronds for garnish). We use a mandolin on the thinnest setting. Place onions and fennel in a salad bowl and toss with the olive oil and vinegar. If white balsamic vinegar is not readily available, feel free to substitute champagne vinegar or even unseasoned rice vinegar. (In our opinion, lemon juice is just a little too tart.)

Peel the oranges and slice them as thinly as possible with a serrated knife. (The mandolin beats up them up too much.) Can't find blood oranges? You can use Cara Cara or navel oranges. Gently toss the oranges with the fennel and onions before plating.

Garnish the salad with the delicate fronds from the fennel and sprinkle with salt and freshly ground black pepper. The black pepper adds a nice nuance to the dish, so really don't skip it.

Making Your Own Yogurt at Home

2026-01-18T12:08:00.000-05:00

In the late 1970s, my Mom received a Salton yogurt maker as a Christmas gift. I remember thinking at the time what an ironic gift as she detests yogurt, however, Dad loved it and would eat it every morning for breakfast given the option. Thus that little 5-cup appliance became the workhorse of the kitchen for many (many) years. We lived in the boonies which at the time made shopping for fresh yogurt a chore, but with the purchase of one container of plain yogurt and a large box of instant nonfat dry milk, Dad had yogurt for at least a month or longer.

Recently a friend told me she had made yogurt and was in love with the taste and texture. She had made her batch using the oven light to keep the yogurt incubate the cultures overnight. Brilliant. Dom eats the small fruit-on-the-bottom cups of yogurt for breakfast each day and I like to use yogurt in smoothies; that’s a whole bunch of little yogurt cups… So I got online, did a little research and decided to try my own.

Here’s what I learned:

You can use any type of milk (unpasteurized, whole, 2%, skim or nonfat dry milk) with the exception of ultra-pasteurized.
The milk is heated to 180° Fahrenheit to kill off any wild bacteria, yeast or mold spores that would compete with your yogurt cultures and denature proteins in the milk to bind with caseins to create a firmer, thicker yogurt curd.
The heated milk should be held at 180°F for 30 minutes. This is the most important step in creating the creamy consistency and texture you want for your yogurt. I did this by keeping it in an oven pre-heated to 180° F.
Allow the milk to cool to 115°F since this is the ideal temperature at which yogurt cultures reproduce.
Skim the ‘skin’ from the surface of the cooled milk. This step is actually optional but most people dislike the texture it adds to the finished product.
When the milk has cooled to the proper temperature, stir in your yogurt culture. You can use a powdered culture for a particular strain or a high quality commercial yogurt that has “live active cultures.” Add roughly 1 tablespoon of starter for each quart of milk (1/4 cup of yogurt for a gallon of milk).

Pour your yogurt into glass jars you wish to store the yogurt in.
Maintain the temperature of the jars between 100° and 115° for 5 to 10 hours. To accomplish this, I allowed the oven to cool with the door open while the milk was cooling (remember I left the milk in the oven at 180°F for 30 minutes), then I placed the jars in a pot of water that was 115°F. I placed the pot in the oven with the oven light on and left the pot in the oven overnight.
You can test the yogurt at any point by tasting it. It should have the consistency of panna cotta, showing a nice separation when you dip into it with a spoon. Out of curiosity, I tested the mixture at the 3-hour point. A more solid mass was developing at the center, but the yogurt was still very loose. At the 10-hour mark, the yogurt was fully developed.

The finished yogurt will have likely have a watery liquid that rises to the surface. This is milk whey which can either be stirred back into the yogurt or can be drained for a thicker finished product. Add the whey to your favorite smoothie recipe.
If you like your yogurt even thicker, you can strain it further to make a Greek-style yogurt by carefully scooping the set yogurt, being careful not to break up the curds, into a colander lined with cheesecloth. Allow the yogurt to drain over a dish until it reaches the consistency you prefer.
Refrigerate for at least two hours to allow the yogurt to set completely. It will continue to thicken and achieve that stark white opaqueness you are looking for.
Don’t forget to set aside enough yogurt as starter for your next batch of homemade yogurt!

The newly made yogurt was begging to be eaten which provided me the perfect opportunity to try Setton International Foods new Pistachio Berry Blend made with tart cherries and cranberries, roasted almonds, cashews, and of course, pistachios. A match made in heaven! The dreamy, creamy yogurt, crunchy nuts and chewy berries will most definitely be my new breakfast addiction.

While we received a complimentary sample from Setton International Foods, Inc., all opinions are honest and unsolicited.

Lucky Dumplings for the Lunar New Year

2026-01-14T09:07:00.001-05:00

The Lunar New Year is one of the most significant of Asian holidays and is a time for feasting, reflection, and renewal. Traditionally celebrated over 15 days, the holiday starts with the first lunar new moon of the year and ends on the full moon. Chinese New Year 4724, which begins Tuesday, will be the Year of the Horse. The New Year's Eve family dinner represents a night of unity, reunion, and harmony. Popular lucky dishes include anything whole (complete) or long (longevity). Traditional favorites include whole chicken, duck, or fish served with long noodles, long leafy greens, and long string beans. Fresh and candied fruit, especially kumquats and oranges, represent good health, happiness, prosperity, and blessings.

Chinese dumplings called jiaozi (“gee-OW zeh”) represent wealth because they are shaped like ancient silver and gold ingots, which were used as currency during the Ming Dynasty. Interestingly, the first banknote of China was called "Jiaozi." I adore these hearty little bundles of joy filled with cabbage (prosperity and luck), pork (strength and wealth), and green onions (long life and eternity). Until this week, I have enjoyed them at Chinese restaurants. Amazingly, they are actually quite easy (and fun) to make at home. For those not ready to fully embrace the “from scratch” concept, pre-made dumpling wrappers are available in most Asian and ethnic markets.

Dumpling Wrappers:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 to 3/4 cups boiling water

In a mixing bowl, combine flour and salt and then slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks or a fork until a ball is formed and the dough is not too hot to handle.

On a floured surface, knead the dough until it becomes a tight ball. This is harder than you think it will be. Keep folding and kneading until the dough is smooth and elastic.

Place the dough back in the bowl and cover it with a damp cloth and allow it to rest for about an hour. Resting the dough is important because otherwise, the dough is difficult to roll out and shape.

Working on a floured surface with floured hands, roll out dough to form a long 'noodle' about 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 4 inches in diameter.

Pork and Ginger Filling:

3 cups Napa or regular cabbage, shredded
2 teaspoons salt
1/2 pound ground pork
2 tablespoons scallions, finely chopped
2 tablespoons fresh ginger, grated
1 tablespoon garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 egg, beaten

Sprinkle cabbage with the salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. You will be amazed at how much water can be extracted from the cabbage. The dryer the cabbage; the better.

In a large bowl, thoroughly mix the cabbage with all of the other ingredients. Cook a tester to check the seasoning and make any wanted adjustments.

Place a small mound of filling in the middle of the wrapper. Be very careful not to touch the edges with the filling as this will impede the proper sealing of the dumplings. Fold the wrapper in half to form a half-moon shape. Starting on one end, pleat the wrapper tightly together until the dumpling is completely sealed. There will be approximately 10 folds per dumpling. Rest the dumplings with the folded edges straight up. You can also use a dumpling press, which makes uniform pot stickers and dramatically speeds up the process.

To cook, bring two inches of water to a boil in a wok or sauce pot. To prevent dumplings from sticking during cooking, lightly coat the steamer basket with oil (or you can line the steamer basket with several cabbage leaves). Steam 6 dumplings at a time in the basket, being careful not to over-crowd, for 8-10 minutes with a tight-fitting lid.

While the dumplings are steaming, whisk together a tangy dipping sauce:

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 teaspoons honey
1 teaspoon fresh ginger, grated
1/2 teaspoon sesame oil

Combine all the ingredients and mix until the honey is fully dissolved. Drizzle some sauce over pot stickers and garnish with chopped scallions. Serve the remaining sauce in a small bowl for dipping.

Jan 30, 2014

King Cake for Mardi Gras

2026-01-09T11:26:00.000-05:00

Many people do not know that the term Mardi Gras actually means “Fat Tuesday.” Fat Tuesday is the last day of the Carnival season which begins on Twelfth Night (January 6th is the twelfth night after Christmas which is also known as the Feast of the Epiphany) and ends the day before Ash Wednesday. This is the last opportunity to celebrate before the beginning of Lent. The pre-Lenten carnival has Roman Catholic origins and is celebrated in New Orleans, as well as Brazil, France, and Germany. A tradition of the Mardi Gras season is the King cake. The cake has hidden within its sweet brioche, a token, usually a plastic or ceramic baby, coin, or bean to represent Mary and Joseph hiding their baby from King Herod's persecution. When the cake is cut the recipient of the token is the King (or Queen), and can expect good fortune in the coming year. The recipient is also responsible for providing next year’s King cake. King Cakes have a reputation of being hard to make, but I think this recipe will put an end to that myth.

King Cake Dough:
1 package active dry yeast (1 Tablespoon)
½ cup warm milk
1/4 cup butter
1/4 cup sugar
3 eggs
3 ½ cups sifted flour

Filling:
4-6 ounces jam or preserves of your choice
1/4 cup softened butter

1 token (baby, coin, bean)

1 teaspoon cinnamon (optional)

1/4 cup chopped pecans (optional)

In a small bowl, dissolve yeast in warm milk and allow to proof (bubble). In a large bowl, cream together 1/4 cup butter and sugar. Add the eggs one at a time, stirring between additions. Next, add the yeast mixture, and mix. Gradually blend in the flour one cup at a time. Mix together until a soft dough is formed. Cover the dough with plastic wrap or a damp towel and let rise in a warm location until it doubles in size, about 2 hours.

Gently deflate the dough and transfer to a floured surface. Roll out the dough into a large rectangle. Grease the token and push it into the dough, then rub 1/4 cup of softened butter over the rectangle of dough. Spread preserves over the buttered rectangle. Starting from one long side, roll the rectangular dough into the shape of a tube. Pinch the seam and gently place the roll on a greased cookie sheet to form a ring, pinching the ends to seal.

Cover the ring again with plastic wrap or a damp towel and let rise for 30 minutes to an hour. Place in a pre-heated 375º oven and cook for about 20 minutes or until the top is golden brown. It should feel firm to the touch and have an internal temperature of about 190°F.

Let the pastry cool and decorate with purple, green, and yellow frosting and colored sugars. Add beads to the plate for decoration.

Epiphany, mardi gras, fat tuesday

January is National Soup Month: Seafood Chowder

2026-01-02T23:11:00.001-05:00

Soup is one of the oldest forms of food right up there with bread. Although it was not until the invention of waterproof containers, about 9,000 years ago, that soup came into existence, the fact that an entire month is devoted to celebrating soup is a testament to its continued universal popularity.

Soup can be dated back to about 6,000 B.C. and was first made of hippopotamus (disgusting, eh?). Soup is made by combining ingredients, such as meat, vegetables or beans in stock or hot water, until the flavor is extracted, forming a liquid meal. There are lots of variations on the basic theme of soup, each offering a wide range of nutritional benefits.

Soup, first known as "sop," was originally a piece of bread served with some type of broth. People used to pour sop over a piece of bread or over broken off chunks of bread in a platter allowing it to soak up all the broth and then they would eat it. As time went by sop was placed in deeper bowls and the liquid became the focal point instead of the bread. In modern day, the word sop is used to define the act of sopping up food.

Every country in the world has soup recipes and family traditions from long ago so it comes as no surprise that soup is a favorite in most households. We have all been nursed back to health with chicken noodle soup, warmed on a frigid day by a hot bowl of tomato soup with grilled cheese sandwiches and celebrated holidays with green bean casserole with cream of mushroom soup.

New England-style chowder is a favorite in our family with the ingredients varying depending on what is fresh at the market and what we have on hand. This is the basic formula, but don’t be afraid to experiment to create a chowder that will become your own family recipe to be handed down to the next generation.

2 teaspoons olive oil
¼ lb. country ham or bacon, cut into 1/8-inch cubes
1 large onion, finely chopped
1 cup celery, chopped
6 cups fish or vegetable stock
4 cups russet potatoes, cut into 1/4-inch cubes
2 bay leaves
1 lb. (30-count) shrimp, shelled and deveined
1 lb. clams (and juice), chopped
1 lb. cod, skin and bones removed, bite-sized pieces
½ cup heavy cream
1/8 teaspoon cayenne pepper
Kosher salt and ground white pepper
Old Bay seasoning (optional)
Fresh parsley, chopped for garnish (optional)

Heat a medium skillet over low heat adding enough olive oil to coat the bottom of the pan. Add ham and cook for 5 minutes and then add onion and celery and cook, stirring, until soft.

In a separate stock pot, bring stock and bay leaves to a simmer. Add diced potatoes and cook for about 15-20 minutes, until just tender.

Add ham and vegetable mixture to the stock pot and stir to mix well. Then add shrimp, clams, and fish, and simmer for 5 more minutes.

Next, add cream and season the chowder with cayenne, salt, and white pepper.

Remove the bay leaves and serve hot with parsley and Old Bay seasoning. We put some hot sauce on the table too.

January 21, 2012

Warm Prosperity Dip for the New Year

2025-12-30T00:00:00.000-05:00

Those of us that live in the South are accustomed to the tradition of eating collards, black-eyed peas, and pork on New Year’s Day to ensure luck, wealth, and happiness in the coming year. Yet many do not know the symbolism behind each of the prescribed ingredients for prosperity.

Cooked greens of any sort, including cabbage, collards, kale, and spinach, are eaten on New Year's in different countries because the green leaves look like folded money, and symbolize economic fortune. It's widely believed that the amount of wealth you'll have in the new year is directly proportionate to the amount of greens you eat on New Year's day.

Eating a black-eyed pea for each day of the new year (366 this year because it’s a leap year) is said to bring luck and good fortune. According to Southern folklore, this tradition traces back to the Civil War when many ran out of food while under attack. After the Northern troops commandeered Southern food supplies, all that was left was field peas (and greens and salt pork). The Southern residents felt fortunate that they still had food to eat thus making the peas lucky.

Legumes of all sorts are consumed on New Year’s Day in other parts of the world and are believed to be symbolic of money. Their small, round appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. For some, the tradition also signifies a year’s worth of good health. Black-eyed peas for example are high in nutritional value, containing calcium, fiber and protein, all for less than 200 calories a cup, depending on how you prepare them.

Now pork has an even stranger association: the custom of eating pork on New Year's Day is based on the idea that pigs symbolize progress because pigs root in the ground, pushing forward. Thanks to the rich fat content found in pork, it also signifies wealth and prosperity. For us, pork symbolizes happiness because who isn’t happy eating bacon?!

In planning for our New Year’s Eve festivities, we want to create a dish with these traditional ingredients in mind. And, of course, it isn’t a party without dip, right? So, starting with the idea of the old reliable warm spinach dip, I headed to the farmer's market to get fresh collards, where in addition to the gorgeous greens, I also found black-eyed peas in the bulk bins. A plan was forming in my head… beans would be a healthy substitute for cheese in our dip. A package of bacon and we were good to go.

Warm Prosperity Dip
5 bacon slices, cooked & chopped
1 small onion, chopped
2 garlic cloves, chopped
2 cups collard greens, blanched and chopped
2 cups black-eyed peas, cooked
8 ounces cream cheese, room temperature
½ teaspoon black pepper
½ teaspoon salt
Tabasco (optional)
¼ cup freshly grated Parmesan cheese

Prepare collards by bringing a large pot of lightly salted water to a boil. Wash the collard greens and remove tough stems. Place the collard leaves in the boiling water and boil for approximately 20 minutes. Drain collards and let cool.

Cook bacon over medium-high heat for 5 to 6 minutes or until crisp. Remove bacon from the pan, drain on paper towels and set aside. Using about 1 tablespoon of the bacon drippings and stirring to loosen particles from the bottom, sauté the onion and garlic until the onion is translucent about 3 to 4 minutes.

Combine the cream cheese, cooked black-eyed peas (soaked overnight and boiled until tender with salt and pepper) sautéed onions, salt, pepper, and Tabasco (as desired) in the bowl of a food processor, and pulse until fully combined.

Squeeze out the excess liquid from the cooled collards using a kitchen towel and then coarsely chop greens. In a large mixing bowl fold collards into the black-eyed pea puree until fully incorporated then transfer the dip to a lightly greased 1.5-qt. baking dish or smaller ramekins.

Crumble the reserved bacon pieces and sprinkle the Parmesan cheese and bacon over the top of the dish. Bake in preheated oven until bubbling, about 20 minutes. Garnish as desired. We dusted the top with smoked paprika, but chopped scallions would be a nice addition as well. Serve with toast, assorted crackers, flatbread, crudities, or whatever suits your fancy. And while we know it will be difficult, leave a smidgen behind in the dish to guarantee a stocked pantry in the New Year.

Have you ever wondered if there are foods you should avoid eating on New Year’s Day? Apparently, eating any winged fowl could cause your good luck to fly away. And because chickens have the tendency to scratch backward, eating yard birds could cause you to dwell on the past and/or could lead to serious setbacks in the coming year.

Sautéed Greens (Verdi Saltati) for Luck

2025-12-29T10:48:00.000-05:00

Cooked greens of any sort, including cabbage, collards, kale, and spinach, are eaten on New Year's day in different countries because the green leaves look like folded money, and symbolize economic fortune. It's widely believed that the amount of wealth you'll have in the new year is directly proportionate to the amount of greens you eat on New Year's day.

Sautéed greens are healthy, easy, and wonderfully adaptable. They are an addition to our dinner table at least once a week. They can be mixed with pasta or white beans for a hearty vegetarian meal, served as a side dish or Dom’s favorite served in chicken broth with veal meatballs as Italian wedding soup. Served cold, they make a delicious summer salad, too.

Cooking greens, also known as “potherbs,” are leafy green vegetables that are among the most widely grown vegetables worldwide. The term “leafy greens” refers to vegetables like cabbage, endive, escarole, spinach, broccoli, rapini, collards, turnip greens, mustard greens, kale, Swiss chard, and even dandelions. They are grown specifically for their leaves and stems, (though sometimes the stems are not edible.) Collards, which are considered to bring a year of good fortune if eaten on New Year’s Day, were cultivated and eaten by the ancient Greeks and Romans. They are the oldest leafy green within the cabbage family.

¼ cup extra-virgin olive oil
1 bunch leafy greens, blanched (see below)
3 cloves garlic, smashed
½ teaspoon crushed red pepper flakes
Kosher salt, to taste

Blanching is a technique used to soften vegetables before their final preparation. All leafy greens (except spinach) benefit from being blanched prior to sautéing. For greens with thick stems or ribs, separate these from the leaves, place them in boiling water and cook them for about 5 minutes. Add the leafy pieces and stir with a wooden spoon until the water returns to a boil. As soon as the greens are a bit limp, (but not soggy looking) which should take another 3-5 minutes, remove the greens to a dry towel and drain briefly.

Heat olive oil in a heavy pan or skillet over medium-high heat. Add parboiled greens (or spinach) and cook, turning occasionally for about 5 minutes until just starting to brown. Add minced garlic and crushed red pepper and cook another 2-3 minutes. Sprinkle water (up to 2 tablespoons as needed to keep the greens from burning or sticking to the bottom of the pan. When the garlic looks golden and the greens are slightly browned, remove to serving plate and salt to taste. Sprinkle with mollica for added texture.

12 Days of Holiday Cookies

2025-12-08T09:00:00.000-05:00

There is nothing like the scent of vanilla wafting through the house as

the holiday cookies are baking. We have compiled some of our family favorites for you.

Simply click on the picture to be taken directly to the recipe!

Meet the Original Tom & Jerry

2025-12-08T08:36:00.000-05:00

This very potent variant of eggnog which is served hot with brandy and rum was a popular drink in the U.S. and England from the mid-1800s until the Eisenhower administration. “Thomas and Jeremiah” was a jokingly-highfalutin’ name for the frothy hot drink once every bit of piece of American Christmas iconography as mistletoe and roasted chestnuts. In the 1880s, the New York Sun reported that the most fashionable barrooms would place a huge ornamental and costly punchbowl midway on the bar at Christmas time.

However, the stylish martinis and “wallbangers” of the swinging ’60s instigated the demise of the Tom and Jerry craze. We first encountered this heady libation at a neighbor’s home several years B.K. (before kids.) We were very excited to find the recipe in our first cookbook “The Joy of Cooking” copyrighted in 1975 (which has been adapted below.) We’ve been told that later versions of the cookbook do not include this recipe.

Contrary to popular belief, the drink’s name is not related to the popular MGM cartoon nor was it the brainchild of famous bartender "Professor" Jerry Thomas who authored one of the first bartender's guides “How to Mix Drinks” in 1862 either. Instead, it is a reference to Pierce Egan's book, “Life in London” and the subsequent stage play “Life in London” (“Tom and Jerry”) circa 1821. To publicize the book and the play, Egan introduced a variation of eggnog by adding ½ fluid ounce of brandy and rum calling it a "Tom and Jerry." The additional fortification helped popularize the drink.

The drink also features prominently in Damon Runyon's 1932 short story "Dancing Dan's Christmas" which inspired the Broadway musical “Guys & Dolls,” introducing this popular drink and a group of New York street characters who, after having a few “cracks” of Hot Tom and Jerry, embark on a goofy adventure to spread holiday cheer while tarnishing the image of Santa Claus in the process.

Tom & Jerry Batter:

3 eggs
Pinch of cream of tartar
1/4 cup powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Wash the eggs in their shells with mild dish soap before cracking* and separate the egg whites from the yolks. In a large bowl, beat the egg whites with cream of tartar until they are stiff but not dry. In another bowl, beat the egg yolks with sugar, allspice, sugar, cinnamon, and cloves. Gently fold the yolk into the egg whites trying not to deflate the whites. This is the batter that can be stored in the refrigerator for up to a week or it can be frozen.

For each drink:
2 tablespoons of Tom & Jerry batter
½ jigger (3/4 ounce) of brandy
1 jigger (1½ ounces) of dark rum

Dollop batter into a mug and add brandy and rum. Top off the mug with the hot water, milk, or coffee and gently stir to mix thoroughly, and dust each mug with freshly grated nutmeg. To quote Dancing Dan, “you will never taste anything so soothing in your life.”

*The original recipe in “The Joy,” the eggs are used raw. To avoid the threat of salmonella, use the freshest eggs possible and wash the shells before using. You can use pasteurized eggs or you can prepare the batter over a double-boiler if you wish to be extremely cautious.

Challah: Braided Loaves of Tradition

2025-12-08T08:09:00.000-05:00

Something about Challah is synonymous with Autumn. Perhaps this because warm baked bread is awesome on a nippy fall day, but more likely because our Jewish friends begin celebrating their High Holidays during the season. Challah is basically a brioche. Brioche is sweet bread and is likely what Marie-Antoinette was referring to when she said, “If they have no bread, let them eat cake.”

You don’t have to be Jewish to make a Challah. And, there is no rule that the loaves must be braided although the interlaced dough with its egg-wash sheen is surely impressive! You can bake it in small pans to be taken out and eaten with a little butter and jam. You can roll it into little buns to use for sandwiches or you shape it into a loaf to serve at dinner, any day of the week. This bread is extremely versatile, but most importantly it is extremely delicious!

1 cup warm water

1 packet (1 tablespoon) yeast

1/3 cup neutral oil ((butter or lard would make the bread non-kosher)

2 eggs

1 large egg yolk (reserve the white for the egg wash)

1 teaspoon vanilla

1/3 cup sugar (white or brown)

4 cups of all-purpose flour

1 teaspoon Kosher salt

Egg wash: reserved egg white beaten with a splash of water

Instructions:

Dissolve the yeast in warm water with a generous pinch of the sugar and stir to combine. Let stand until you see a thin foamy layer across the top, 5 to 10 minutes. If you do not see tiny bubbles forming on top of the water, your yeast has likely expired or your water was too warm, so you’ll have to start over. Pour oil into yeast liquid when you are sure it is active. In a separate bowl, cream together eggs, egg yolk, sugar, and vanilla.

In the bowl of your stand mixer, add dry ingredients (flour and salt) and whisk to combine. Add egg mixture and roughly mix before adding yeast mixture. Turn your mixer on low to begin blending without sending flour flying all over your kitchen. As the dough comes together, turn the mixer speed up to completely mix and knead.

Fit the mixer with the hook attachment and knead on low speed for 6 to 8 minutes. Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes. If the dough seems very sticky, add flour a tablespoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, about 45 minutes to 1 hour.

Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

Braid the dough. Gather the ropes and squeeze them together at the very top. Long loaves of 3-stranded challah are commonly served weekly for Sabbath meals. For a 3-stranded loaf, braid the ropes together like braiding hair or yarn and squeeze the other ends together when complete. Line a baking sheet with parchment paper and place the braided dough on top and sprinkle with a little flour. Cover with a clean kitchen towel and let it rise in a warm place away from drafts until puffed and pillowy, about 1 hour. At this point, your loaf is fairly long and skinny.

Celebration rings are traditionally served during Rosh Hashanah, the Jewish New Year. These loaves are rolled into a circular shape symbolizing the cycle of the year. You can stretch a 3-stranded loaf longer and squeeze the ends together to form a circle. Or, if you are adventurous, you can attempt a 6-stranded loaf. The trick is to remember "over two, under one, over two." Carrying the right-most rope over the two ropes beside it, slipping it under the middle rope, and then carrying it over the last two ropes. Lay the rope down parallel to the other ropes; it is now the furthest-left strand. Repeat this pattern until you reach the end of the loaf. Try to make your braid as tight as possible. Your braid will start listing to the left as you go; it's ok to lift it up and recenter the loaf if you need to. Once you reach the end, squeeze the ends of the ropes together and tuck them under the loaf.

Brush the challah with egg wash about 15 minutes before baking. Be sure to get in the cracks and down the sides of the loaf. Arrange a rack in the middle of the oven and preheat oven to 350°F. Bake the challah 25 to 30 minutes rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer.

Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat. Wrap leftover challah tightly in plastic wrap and store at room temperature for up to 5 days. Use leftovers to make sandwiches, French toast, or our favorite – bread pudding!

Chestnuts Roasting on an Open Fire

2025-12-07T23:16:00.000-05:00

We had the best time last night sitting by the fire, roasting chestnuts and singing Christmas carols! Several years ago, we had our fireplace (which was originally designed to burn coal) re-built to burn wood. It was one of the best decisions we ever made! This year we decided to try roasting our own chestnuts. We purchased a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom, and waited for the chestnuts to go on sale.

When buying chestnuts, pick over them carefully, choosing only those that are a rich brown color and firm. If they smell like mold, look dull or blotchy, feel light and rattle, or have pin-holes, leave them behind.

Before roasting the chestnuts, wipe them down with a damp cloth and use a paring knife to cut an “X” on the round side of each nut, to keep them from exploding. Put the chestnuts in the pan, spritz them with a little water, and then set the pan over the flame. Shake the pan frequently and continue roasting until the skins are charred. The skins will peel back from the meat where you cut into them; this should take 10-15 minutes (or longer depending on how hot the fire is.) The tricky part is knowing when they are done. Under-cooked chestnuts are translucent and leathery in the middle, while over-cooked chestnuts get dry and mealy. With practice, you will be able to tell when they are perfect.

Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them steam in the towel for five or so minutes to make them peel more easily. Open the towel and peel the chestnuts and serve them warm. Of course, you may want to sing a few verses of “The Christmas Song” before nibbling on the roasted treats!

Happy Christmas to all and to all a good night!!