I almost never try creamy pasta sauces, as I was turned off so many times by overly rich and heavy alfredo sauces when they first became popular (what’s it been, about a hundred years?). But I couldn’t resist giving the sage cream sauce at Lucy’s Ravioli Kitchen a try, and was so glad I did. I had … Continue reading
It’s Taste of the Nation Time!
Princeton’s hottest chefs, restaurants, and mixologists will gather on April 11 for Share Our Strength’s Taste of the Nation®, the area’s premier culinary benefit. Taste of the Nation Princeton will raise critical funds needed to support Share Our Strength’s® efforts to end childhood hunger in Mercer County. This year’s event will be held at The Westin … Continue reading
Add Sugar and Stir at Michener Museum
An intriguing show has just opened at the James A. Michener Art Museum in Doylestown. To Bucks County artist Kirby Fredendall, a cookbook is more than a collection of recipes—it is a form of literature written by and for women. In Add Sugar and Stir: Cookbooks and the Lives of Women, on view in the … Continue reading
Pie Mania!
I had a blast judging pie at last weekend’s Pi Day festivities in Princeton. We gathered at the Nassau Inn, a few of us “pros,” and a few (very!) knowledgeble food folks from the local community. We pros judged the five pies that the restaurants and markets created, while the others judged the ten (!) pies … Continue reading
Bison Burger
I love a good burger, but for a number of reasons, I have pretty much switched to bison when I make one at home. I usually buy the bulk meat from the butcher case at Whole Foods. I’ll buy enough at a time to make a few patties and freeze them. About the only time I buy … Continue reading
Earthquake Relief
The land of sushi (and so much more) needs our help. For information see Google’s Disaster Response/Information page (donations to Japanese Red Cross made in Yen), or the American Red Cross site. Or, of course, the charity of your choice. Together we can do it. Thank you.
My go-to salad
After all the pie I sampled as a Pi Day judge in Princeton, I’d better clean up my act! This is my go-to salad lately, with dried cranberries, glazed walnuts, and (sometimes) a little bleu cheese. I dress it simply with olive oil and white balsamic vinegar. It works well with arugula, spring mix, or butter/bib lettuce. … Continue reading
Pi = Pie at Rocky Hill Inn
The Rocky Hill Inn has caught Pi Day fever! This weekend (March 11-14), you can enjoy a piece of pie for $3.14, a bit of a bargain for a restaurant dessert for sure! I also noticed a very clever cocktail menu there with historical names, when I was enjoying one of their award-winning burgers recently. How about a … Continue reading
Food News
The Alchemist & Barrister Celebrates St. Patrick’s Day with an event to benefit The Colin Pascik Road to Recovery Fund. Compete in the Longbeard Contest (or look on with a pint and a burger), a Princeton tradition for three decades, and help to raise funds to help a valiant Marine. It’s all happening at the … Continue reading
Chorizo and eggs with black beans
I don’t know why I haven’t been cooking more Mexican food at home, but when I remembered I had chorizo, the spicy fresh Mexican sausage (not to be confused with the cured Spanish kind), in the freezer I decided to get crackin’. Eggs that is. Chorizo and eggs is a wonderful breakfast dish, but I had … Continue reading
NJ SPICE 