It’s not always convenient purchasing a freshly baked baguette to serve with so many appetizers. Thankfully, there’s always crostini, which can be made ahead and stored in a tin several days in advance.
Season the crostini to complement the flavors of what you plan to serve. For example, my Rabbit & Pork Belly Terrine requests a bit of pepper – perhaps a tad of ground fennel. My friend Debbie’s super-simple Gorgonzola-Pear Spread would be happy simply served with a crostini enhanced with dried parsley for color.
And if there’s no time for crostini or a baguette, a plain water wafer, such as Carr’s, is a good choice.
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
This Sunday evening in Houston, Lady Gaga performs on the world’s largest stage. She crushed the national anthem this time last year–I had goosebumps for days–and this year it’s rumored her act will be over-the-top. Literally. The Patriots and Falcons will bookend her show (-: The Falcons are the underdog rookies. After all, this is the ninth Super Bowl … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...