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Common Cooking Questions Answered

By Anna Dantoni – We’ve all been there. You start making a recipe and realize you’re missing an ingredient. Stop everything and run to the store? Maybe, but a better idea is to consult the book “Food FAQ’s,” a handy guide to substitutions, yields, and equivalents. Organized by Linda Resnik and Dee Brock, this small paperback is so useful on a daily basis that you’ll want to keep it on a bookshelf near the kitchen. It...

Passover Dishes for Special Diets

By Chef Judi Gallagher – As a child, I have vivid memories of gefilta fish, cold borsht with chopped cucumbers and sour cream and egg salad on matzah. That was Passover along with a few canned macaroons and lots of PB and J on plain matzah. But my memories also include my wonderful little Nana, who stood not even five-feet tall but was a giant in my eyes. Every Passover morning – a full week – she labored...

A Mid-Winter Brunch Anytime of Day or Night

By Chef Judi Gallagher – It is cold out, brutally cold for most of the United States and Canada. This is the time to make a hot pot of tea, put on those comfortable pajamas and think delicious warming foods and beverages. Who says you can’t have cinnamon rolls for dinner or eggs benedict with thyme hollandaise and cheese Danish? When I was a child growing up in Connecticut, I always loved breakfast for dinner. My mom...

GOURMET HIGHWAY: A Cookbook with Homage to Jeffers...

By Doc Lawrence – Food, wine, farming, music and scholarship all combined into  joie de vivre for Thomas Jefferson. The “author of America,” as Christopher Hitchens called our third president, was an accomplished gardener and wine importer who loved to entertain guests with his legendary dinners. Meals at Monticello featured local grown food from Jefferson’s revolutionary gardens served with wines from his cellar....

“The Way We Ate,” a Book of History and Celebrity ...

By Anna Dantoni – A new cookbook by Noah Fecks and Paul Wagtouicz is part American history and part recipes contributed by culinary celebrities such as Jaques Pepin, Marcus Samuelsson, Daniel Boulud, Gael Greene, Ruth Reichl, Jeremiah Tower and lots more because the book is 347 pages. The history is random and the recipes are, in general, long and complicated; yet, this tome will find a place on my shelf of culinary...

Kitchen Sink Advice From the Plumber King

By Steven V. Philips – Our kids married well. I’d say this to guarantee their future visits to me at the Home even if not true, but they really did. Our designer son has a wife who is his lethal sales manager and a fantastic Vietnamese cook. Our daughter’s husband fosters her belief that she’s a Princess, though her subjects are small and diaper-wearing. The Princess does has a perk. Her father-in-law...
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