When it comes to pesto, my mom was an early adopter — it became popular outside of Italy in the eighties and nineties. We craved her spaghetti with pesto, She kept large pots of sweet-smelling basil on the balcony and whipped up Genovese style pesto, adding garlic, olive oil, pine nuts and plenty of Parmesan….
Sweet n’ Savoury Dips – Susie’s Best
As of yesterday, I’d never heard of Carlene Thomas; today, she’s one of my flavour heros — she and my good friend Susie Kessler, who introduced me to Carlene’s Whipped Feta Dip, the inspiration for Dip #1 in this fabulous sweet n’ savoury dips duo. Always one to maximize pleasure, Susie also serves this spectacular Honey Yogurt…
Double Cooked Squashed Potatoes – Beyond Delicious
Psst! Wanna be adored? Wanna make the dish that makes the party? My good friend, Mimi Kitner Schwarz, is responsible for introducing me and thus you to these Double Cooked Squashed Potatoes that are beyond delicious. Mimi discovered these Double Cooked Squashed Potatoes years ago in Susie Middleton‘s Crowd Pleasing Crispy Potatoes (Fine Cooking Magazine, January 2007), also known as Crispy…
Taiwanese Shrimp Cocktail – Heavenly Food Marriage
Do you endlessly search for cooking inspiration in every nook and cranny? My house is littered with clippings of saved recipes, patiently awaiting their time, and now is the time for these two. Thank Lina Caschetto for her collaboration with chef Isabella “Bella” Lin for this Taiwanese Cocktail Sauce, aka Taiwanese Five Flavour Sauce. I’ve appropriated their Taiwanese Cocktail Sauce to grace chef Michael Smith’s phenomenal…
Buckwheat Crispbread Crostini – For Mark Ruffalo
If I told you that I had lunch with Mark Ruffalo, would you believe me? Well, I did, kinda. I was actually finished eating, which is a blessing, because otherwise he never could have distracted me from savouring the MUSHROOM Artichoke, truffle, parmesan or the BURRATA Tomato, pesto, balsamic or the PROSCIUTTO Ricotta, fig, olive, walnut crostini I was literally fainting…
Honey Roasted Brussels Sprouts – Watch Them Disappear!
What do you get when you mix honey, spice, garlic, salt, pepper and olive oil with healthy Brussels sprouts? Honey Roasted Brussels Sprouts — a treat you won’t soon forget. Kudos to Apron’s Publix Cooking School for introducing us to Roasted Garlic Olive Oil, tangy Creole spicy mustard and these irresistible Honey Roasted Brussels Sprouts. Serve them as an appetizer with toothpicks, as a side…
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