So simple but it makes you look like a genius. With Champagne, they're perfect, dipped in balsamic they're delicious, on soup, they're stunning -- the Parmigiano-Reggiano Chip.

Posted by Pat on December 14, 2006 2:12 AM

When it's too hot to cook inside, don't. Barbecue and prepare a simple salad. When you just can't eat another green salad, try this one for a change...

Posted by Pat on November 29, 2006 12:13 PM

I saw fresh porcini mushrooms in the Market yesterday (Sossio's) and despite their cost, the weather demanded their inclusion with prosciutto in this newsletter's recipe.

Posted by Pat on November 7, 2007 3:08 PM

Repeat after me: "Canapes aren't just for guests, they're for us." Of course these will work for guests but why not shuffle the deck a little and present these as a first course for the family?

Posted by Pat on November 29, 2006 12:15 PM

Slow-roasting tomatoes brings out all of their fantastic sweetness. Adding a dollop of mascarpone cheese makes them sing!

Posted by Pat on November 29, 2006 12:17 PM

This salad is composed of several unique ingredients including, Epoisses cheese, which is made from pure milk exclusively from cows which have calved within the last two or three months.

Posted by Pat on November 29, 2006 12:18 PM

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