Potato Stacks
I have said it before, and I will say it again: I never met a potato I did not like! And Potato Stacks are no exception. They have been making their rounds in culinary circles for a few years now […]
Hors D’oeuvre
Salsa
Salsa as a table dip was first popularized by Mexican restaurants in the United States in the 1980s. Most people think of a Mexican-style tomato-based salsa when they see the word, especially the chunky tomato-and-chili-based Pico de Gallo and Salsa
Salmon Mousse
I am always looking for easy and elegant appetizers to serve with cocktails and this one is always a hit. Admittedly, I am not a fish or seafood person, but I do enjoy these. They are light, fluffy, delicious, impressive,
Flatbread Pizza
Flatbread has been around since the Earth was cooling and Flatbread Pizza has been around for some time now. I used to order it often when I would see it on a restaurant menu because I did not know how
Bruschetta
Bruschetta originated in Italy in the 15th century and is an antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt. In this country, the word is widely used to refer to the prepared topping
Chopin’s Pimento Cheese
I loved pimento cheese growing up and I love it today. I do not remember my mother making it – though I am sure she did at some point – but I remember having a container of Mrs. Kinsey’s pimento
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Crostini with Herbed Goat Cheese, Strawberries and Balsamic Glaze
It used to be that May was strawberry month. I remember heading out to the strawberry patch with my Grandmother to pick strawberries. She would make homemade Strawberry Shortcake but her favorite way to eat them was sliced in a
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Black Olive and Roasted Garlic Tapenade
Years ago, someone gave me Georgeanne Brenna’s cookbook The Food and Flavors of Haute Provence. It was exciting to get a cookbook from this beautiful region of France written by someone who had lived in the area for over 25
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Sausage and Croissants
Here is a James Beard recipe that I have been making since the 80s and I still love it today. I served it so much during my Philadelphia days, I think my friend Milena may have tired of them. But
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Quiche Lorraine
The first party I gave was a brunch in the 80s. My Mother suggested I make a quiche and sent me her recipe on an index card. Remember when everyone put recipes on index cards? Quiche is French in origin