Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailLast week, Brad and I ditched the frigid cold and hearty baked pasta dishes of Chicago (well, it hasn’t actually been that cold but for storytelling purposes, the winter has been long and arduous) and traded it for a…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailOh, garlic bread. Cheesy garlic bread. How I love you…and also, hate you. Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail Everyone loves sauces, dressings, dips and spreads. I wrote an article for the November/December Chef Magazine, Dressing Saucy, all about how chefs can capitalize on consumers’ cravings for a spicy kick with sauces, condiments and dressings that crank…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail I love to go out on New Year’s Eve. Now, I don’t love crowded bars or busy hotel celebrations, but I like to celebrate special occasions, like New Years’ Eve, at friends’ parties and going out to dinner. I…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail Last year, my friend Anita hosted an open house New Year’s Day party where her daughter, also a good friend of mine, made a big pot of Hoppin’ John, a simple black-eyed pea stew made with bacon, rice…