My mom is the best chef I know. When I asked her for her clafoutis dessert recipe, she sent me her delicious apricot version that she makes for our family and close friends along with some great chef’s tips and wine suggestions that I”m sharing here for my readers. Clafoutis is a dessert that comes from the Limousin region of France. It’s similar to an oven baked puff pancake and is very easy to make. Traditionally, clafoutis is made with
12 Feb 2014
As I find I have less and less time to prepare fresh meals during the week, my search has grown to find recipes that are simple to make but don’t consist of opening a box and boiling contents for a meal. Real Simple and The Nest are two of my favorite websites for finding delicious, easy prep recipes.
10 Jul 2013
After a weekend in Napa and a stop at the Vintage Sweet Shoppe on Main Street, I wanted to recreate the experience at home of pairing wonderfully delicious chocolate with different wines. What makes chocolate and wine the quintessential pairing? Wine and chocolate both have notes. Chocolate can be bitter, rich, nutty, fruity- just to name a few. Contrary to popular belief, wine and chocolate are not
06 Jun 2013
Welcome to my table! It’s in my bones to cook Italian and Mediterranean style dishes. Why I love Italian cuisine is because the simplest, purest ingredients can make the most delicious dishes. The antipasto course begins the ritual of any large Italian meal and jumps off the dining experience. Traditionally, it’s followed by not one, but two courses and then dessert! But, if your antipasto is large, you can always skip the multiple courses.
01 Nov 2011
19 Jul 2011
My mom is an amazing chef and artist. When my sister Elisabeth was pregnant with her first baby, my mom hand carved a watermelon into a baby carriage for the shower. The thing was enormous and decorated with skewers of fruit—enough to regulate an army of troops.
So then you can imagine my fear of what she would think of my own cooking and presentation skills when my dad informed her that I had a food and wine blog. I received an email from my father that went something like this: