Japan has been heavily on my mind lately - such an amazing country, facing such terrible and unrelenting disaster. So I wanted to share some of my favorite memories of Japan, focusing on the food, since that's certainly one of the things that makes Japan so distinctive and ... continue reading...
Spinach pie (aka spanakopita)
My introduction to Greek food came when I was quite young, at Ikaros restaurant in Baltimore, and I found it wonderfully exciting. It was always a treat to go to Ikaros since it was so far afield from my usual haunts; Greektown is near the industrial part of the harbor, almost an hour drive ... continue reading...
Palo Alto Sol (mole, olé!)
If you spend enough time with me, you'll sooner or later come to realize that I have an obsession with mole sauce. Not just any mole, though - the mole poblano at Palo Alto Sol. For those who aren't familiar with it, mole is a sauce made of unsweetened chocolate, chilis, spices, tomato, and a ... continue reading...
A day in Napa
For whatever reason, when I lived in California I never went to any Napa wineries. Since moving away, however, I've made several trips specifically to go wine tasting and spend a few days at a time in Napa and Sonoma. So I definitely associate Napa with "being on vacation." And yes, ... continue reading...
Olive oil cake with orange
Usually, when I buy a food magazine, I read the articles but only skim the recipes – and I certainly don’t go so far as actually making many of them. But occasionally, just from reading a recipe, I find that I can clearly imagine the taste of the finished product. And once that happens, the ... continue reading...
Superbowl chili
According to an article I just read, the White House Superbowl party will include bratwurst, kielbasa, cheeseburgers, deep-dish pizza, buffalo wings, German potato salad, twice-baked potatoes, potato chips, pretzels, dip and a salad. But no chili? That's a must-have, if you ask me. I’ve used ... continue reading...
Cheese soufflé
I love soufflés. There’s something that seems so special about a towering soufflé coming to the table – it’s always an occasion. I know, by heart, the Chicago restaurants that offer dessert soufflés, and rarely turn one down if I see it on the menu. Restaurant soufflés are one thing, though, ... continue reading...
“Peaches and cream” cake
You won’t find many packaged foods in my kitchen – I make homemade salad dressing, marinades, and tomato sauce. Cookies, cakes, and frosting are from scratch. And I have a deep-seated fear of anything Sandra makes "Semi-Homemade". Ok, I do use store-bought chicken stock… But that’s about ... continue reading...
Anguillan adventure
A little over a month ago, we were in Anguilla - as I sit here in Chicago looking out at the blowing snow, it certainly seems like longer than that! Now, generally speaking, you don't go to the Caribbean for the food. But Anguilla surprised me with its restaurants - great meals, excellent wine, ... continue reading...