A garage sale is a marvelous thing. I’ve hosted a few, but they don’t seem to work out so well for me. The last one I nearly broke even, but some of the earlier attempts were disastrous. I also learned that in-laws are nice to have around for the holidays, but don’t let them organize […]
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Yeah, let’s have one more, just for the halibut. (Sorry, couldn’t resist.) Speaking of halibut, today’s dish could use that tasty white-fleshed fish. Flounder, turbot, fluke, trout; even striped bass or cod will work in this recipe as well. We’ll want fillet thickness, not steaks, which may not cook all the way through. A piece of […] Okay, NOW it’s the Ides of March. If your name is Julius Caesar, I suggest you stay indoors, hide the knives and see no visitors. For the rest of us, we should avoid Caesar Salad; unless you see that as an appropriate celebration of the passing of the warrior-leader of ancient Rome. (Me, I don’t […] This entry is part of a series, F4F 2012» The word sounds sorta funny, and most Americans smile when they hear it. What’s it mean? It’s short for “alla Puttanesca,” or “in the style of a prostitute.” Now before you get your nose out of joint, consider: It’s really got nothing to do with sex, unless […] This entry is part of a series, F4F 2012» The second issue of my new subscription to Bon Appétit Magazine arrived. (Thanks again, Deniz!) There’s a dish in there you simply must try if you love salmon: Wasabi Salmon with Bok Choy, Green Cabbage and Shiitakes. You can get the whole recipe from the link, […] This entry is part of a series, F4F 2012» Nashville, Tennessee isn’t known as a center for fine cuisine; no, music tops the list. However, there are sure some fine places to eat there. One is Arnold’s Country Kitchen, which serves Southern fare in a no-nonsense, casual (some say “almost a dive”) atmosphere, right downtown. […] This entry is part of a series, F4F 2012» It’s been a while since Fish 4 Friday graced these pages. With Lent just around the corner, though, time to get back into practice! Trout, whether from fresh waters or the sea, makes might fine eating if prepared well. As with most fish, quick cooking is a […] This entry is part of a series, F4F 2012» Yep, it’s a new year, and time for some fish dishes! Gotta get warmed up, Lent is just around the corner… We’re in the middle of crab season, and plenty of restaurants are offering tantalizing meals to entice you to spend your smackerels on their, er, mackerel. […] |
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