A foodie fund-raiser.
How is it that Rob and I have lived in Cincinnati for years and only just discovered 1 Night 12 Kitchens? This event raises scholarship funds for students at the Midwest Culinary Institute at Cincinnati State, …
Category: Dish
The best tonic water.
Rob, aka Mr. Boston, noticed the proliferation of artisanal cocktail ingredients at our local wine and liquor shop. Our bar is stocked with interesting (if trendy) ingredients like St. Germain (lovely in champagne or as a …
Pizza with chard and onion.
It’s a wonder that pizza—a single-crust version without any pepperoni, sausage or Mozzarella cheese, one topped with healthy veggies, no less—could taste so rich. I spotted this recipe for Onion Pizza with Ricotta and Chard in …
Moroccan chicken tagine.
Our January trip to Morocco opened my eyes to a world of sights and smells I’d never experienced. And it introduced my palate to a fantastic way of cooking. I’d been passingly familiar with Moroccan cooking, …
Pasta with sausage and other good stuff.
In my library of a decade’s worth of old Bon Appétit magazines, I know exactly which issue to reach for: September 1995, the American Restaurants Issue. Page 93. Page 93 is dog-eared, wrinkled from the steam …
Making and using preserved lemon.
Have you ever been traveling and marveled at some new food or product that you swear you’ve never seen at home? (A writer smarter than I called this phenomenon amnesic product recollection.) During our winter trip …
Fabulous oatmeal add-ins.
I call it the 10 AM Growlies—that rumble you get in your belly midmorning when breakfast has worn off. The best prevention I’ve found for the 10 AM Growlies is a bowl of oatmeal—it keeps me …
Basic risotto.
We have a Williams-Sonoma Collection cookbook (you know, one of those slim, almost square volumes they’ve published for years) devoted to risotto. We’ve had this since about 1996, and it is thoroughly abused: spine cracked, pages …
Almond-butter cookies.
My love of peanut butter runs deep, twined in the double-helixes of my DNA. I know this because my beloved grandfather never turned down a handfulorthree of peanuts. Family lore has it that he favored peanut …
