When Jeff comes home after a long day riding herd over the General Assembly I like to think there's some small measure of comfort for him here. And surely it can't be all sweetness and light working hard at senior sliding either? Felix probably deserves a good dinner too, which is another way of saying that sometimes I can lure him home for a rare sighting if the proffered meal is alluring enough. I think pot roast has generally fallen out of favor since the days of my childhood, which I think is a pity. I really can't imagine why, but I rarely hear of anyone (other than me) making it very often. It really can be the perfect thing for a chilly day, a busy day, a happy day or, well a sad day. Plus, if you don a cute apron while you prepare it, you start feeling all retro, and before you know it, you'll think that mixing up some martinis before dinner might be an idea....though that's another story entirely.
Read moreTorta Alla Gianduia
Earlier this week when a friend was coming to dinner who prefers a gluten-free menu, I was delighted to remember this old favorite from Nigella's book, How to be a Domestic Goddess. I don't profess to be a "Domestic Goddess, " however, this is a delicious and very appealing cake, even for those of us who don't eschew gluten. Furthermore, it's very easy and positively bursting with chocolate and hazelnuts....I mean, really, what's not to love?
Read moreValentine's Day
If your valentine is anything like mine, he (or she) doesn't want any more stuff to clutter up the joint. There's one thing, however, sure to win his (or her) heart and which is guaranteed not to be just one more thing.....meltingly beautiful and delectable linzer hearts. I'm a big believer that a homemade present is the ultimate in proclaiming love and devotion, so why not do what I'm going to do this weekend, and whip up a batch of these darlings?
Read moreJoey's Granola
If you've ever spent the night at our house, and before you sign my leather guest book, you've doubtless breakfasted on my homemade granola. It's all part of my nefarious plan to ensure that you've had a splendid stay. And, perhaps it seems like bragging to say it, but if you've ever eaten it, you've most likely asked me for the recipe. Actually, it's not really bragging because it was originally my sister Joey's recipe and I make sure to give her full, much deserved credit. Through the years, it's morphed a little bit from Joey's original recipe, only in that I've gotten much loosey-goosier, and I've been known to tinker with it in all manner of ways. In fact, I recommend you do the same! I've played with the oils (olive, peanut and walnut) and nuts(pecans, almonds, pistachios, hazelnut and brazil) and dried fruit (dates, apricots, cranberries) and....well, you get the idea.
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