Mascarpone. How cheesy.
Welcome, class, to today’s Fresh Pick: MASCARPONE Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double- to triple-cream cheese made from cow’s milk. It is ivory-colored, soft…
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Birthday dinner
A couple of Saturdays ago, Marc took me out for my birthday dinner at One If by Land, Two If by Sea in the West Village. We opted for…
A spot of tea
Last month, six of us met for lunch at The Upper Crust, a not-too-cutesy, British-European-American tea house in Morris County, New Jersey, located right off Rt. 287 in Boonton….
Crock Pot: Fifth Installment
I organize an in-house book club at my company and it’s pretty neat, if I do say so myself. In a little over a year-and-a-half, we’ve gone from a…
Do you Dijon?
Welcome, class, to today’s Fresh Pick: DIJON MUSTARD Hailing originally from Dijon , France, this pale, grayish-yellow mustard is known for its clean, sharp flavor, which can range from…
Simply delicious: Part 3
Since I’ve been living off these things for nearly two weeks now (and am still in the process of uploading pics from Italy to my computer), I’ve been inspired…
Nuts over nutmeg!
Welcome, class, to today’s Fresh Pick: NUTMEG When Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices for which he was searching. Native…
A couple of old hams.
One of my very best friends and I are planning a three-week cross-country road trip next May to commemorate our turning forty. We plan on staying no more than…
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