Better late than never. I finally leafed through the summer issue of McCaffrey’s Market’s Real Food Magazine. This seasonal handout has not always impressed me, but this issue seemed to take a big leap forward into presenting more interesting food along with good articles by top chefs – okay, probably by their ghostwriters, but still. (A packager/publisher … Continue reading
Filed under Eating in …
Pastrami – sort of
I usually avoid cold cuts, but for some reason bought a small package of sliced pastrami at ShopRite recently. Believe me, this is not the lovingly crafted pastrami we might dream of, but mass produced deli stuff. Still…. I put it on some multi-grain baguette from their bakery department, which does hold some pleasant surprises, … Continue reading
Brothers Moon Blueberry Tart
As promised in today’s In the Kitchen recipe column in the Packet, here is Brothers Moon chef/owner Will Mooney’s recipe for Blueberry Tart. The photo here is mine, from a reduced size version I made at home. The quantity of crust below should be enough for at least an 8-inch tart, if not 10-inch. I … Continue reading
Sick Room Food
I wasn’t exactly sick, but felt so done-in by the heat one day that I stayed in and hunkered down at home instead of venturing out. I felt a little queasy and didn’t feel like eating anything that required any effort, until I remembered I had some Target Archer Farms Dark Chocolate Peanut Butter in … Continue reading
Middle-Eastern Lunch
This little assortment often makes up a weekend, or even a workday, lunch for me, if I’ve been to the Whole Earth Center and stocked up on the various components. It’s tasty, but some compromise on my part is required. Their lentil salad, sort of an “enhanced” tabbouleh, is on the upper left. To the … Continue reading
Wing It
This is my favorite way to make Buffalo wings, the spice-dusted oven-fried version I wrote about in an article about sorghum a few months ago. The recipe, below, was patched together from various sources, but the simple method started with the excellent Food52 website. I try to forget about this recipe, for the most part, … Continue reading
National Grilled Cheese Month
April has been National Grilled Cheese month, but I’m only now getting to posting some of my own creations over the last few years. Bon Appétit! You may notice tomato is a given, I usually won’t make a grilled cheese sandwich without sliced tomato. I also like to include bacon. And, if I happen to … Continue reading
Stuffed Pepper
I’m always saying I’m not fond of stuffed vegetables, but when I saw this risotto-stuffed red pepper at Lucy’s Ravioli Kitchen, it was just so darned appealing, with that layer of melted cheese on top. I’ve probably never bought any prepared food there I didn’t like (usually a lot), so I took a chance on … Continue reading
Waldorf Salad
A friend recently served Waldorf salad at her house, and I just loved it. I hadn’t had it in several years, so went right out for apples and celery to make my own. I used walnuts, but skipped the often present grapes (if I’d thought of it, I might have bought some). But I did … Continue reading
Mozzarella en Carozza
Whenever I think of the name of this dish, Mozzarella en Carozza (Mozzarella in a Carriage), I also think of Devils on Horseback. Must be the transportation imagery! So I picture a wild midnight ride, the cheese being pulled along in a carriage by four horses, accompanied by the devils riding their own steeds. And … Continue reading
NJ SPICE 