For most people, drinking hot chocolate is the liquid equivalent of eating a Hershey bar. It is pleasant and evocative of winter nostalgia for taking the chill off after a day spent building snowmen. However, hot chocolate or hot cocoa has lagged behind our chocolate confection consciousness, which has been…
Veal Vincenzo was a popular dish on the menu of a restaurant I operated in Philadelphia a number of years ago. When a customer called to ask if she could cook it at home by substituting vegetable oil for butter, eliminating the cream and changing the shallots to onions, I…
Despite what purists say, bouillabaisse can be made many different ways and still taste delicious. Perhaps you’ve heard or said yourself that dishes eaten in France don’t taste as good once they are transported to the United States. Bouillabaisse, the heady fennel-and-saffron-laced fish stew of Marseilles, is a classic example.…
Grapefruit halves are as traditional for breakfast as corn flakes and just as boring. Here are a few ways to perk up this standby. Try not to fight with your spouse over the breakfast table to see who gets which one. 1 grapefruit halved and sectioned 1 tablespoon Grand Marnier…
This recipe is part of a Southern Christmas Dinner. Ingredients: About 2 pounds fresh, cleaned spinach 1/2 cup chopped scallions (white part and an inch or so of green) 1/2 cup chopped parsley 1/2 cup fresh, finely ground bread crumbs 1 tablespoon Worcestershire sauce 2 tablespoons anise liqueur, such as…
When I was a kid living on the West Side of Buffalo, NY, there was a poultry shop right next to my elementary school. When Mom picked out a chicken for dinner, it was still cackling. And when Mom cooked that bird, it had a real down home flavor with…