There are certain go-to recipes that I return to again and again. And they frequently don’t make a lick of sense. You can go to any good deli or specialty store and pick up a pound of this luxurious fish for about twenty bucks. Why go to all the trouble to make it yourself? One?
Something happened! Oscar Night used to be a televised homage to the people who made films. It was their night, and Hollywood’s night, and we were invited to tag along. If there was a red carpet celebration, I can barely recall. What the celebrities wore was a matter of casual observation. The length of the
Has this ever happened to you? You get your Chinese takeout home, open up all the packages, lay out the egg rolls and hot mustard and duck sauce, spread out the lo mein and Hunan pork and garlic shrimp and Happy Family special – and then you start with the wonton soup. And the broth
When I heard the news that iconic fashion figure Karl Lagerfeld had died, I bolted up in bed. I am hardly the fashion plate; I don’t run in those circles. But my friend Chef John DeLucie does and he had a story. Many years ago John and I wrote a book called THE HUNGER, about
We’ve all been there! Tough day at the office. Our beloved partner is tied up in a client meeting (why don’t they just call it business cocktails with an appetizer or two thrown in for good measure?). The kids have been home from school for hours. They’re glued to their cell phones or game console.
We shared bug juice at Camp Watitoh! As little kids, we plucked raw chopped meat out of the mixing bowl when our Mom was making meatballs. I got my sister Karen her first job in publishing. She introduced me to my first wife. We’ve shared a lot as siblings, including numerous cross country moves, the
Now that we are rolled out and “Live,” the fun begins. What is our voice? Who is our audience? Why should you turn the page? Perhaps that last line says it all. We are amok in information. Even those who rebel against the digital onslaught and flinch at the words “fake news” are forced to
What could be more apropos for Cupid’s day than a blushing pink craft cocktail? The “Kiss Me Now Martini” is the perfect combination of lip-puckeringly tart and mouth-wateringly sweet – not to mention intoxicating to the last lingering sip. The recipe is below. What is its heritage, you ask? Pretty much a rip-off of the
Food for Marriage visits with women who are taking charge and making a difference: in their lives and the lives of others. Dr. Geri Donenberg is a professor in Chicago, Illinois. She has devoted her career to educating underserved young women at risk to prevent the spread of HIV/AIDS in communities around the world. This
Behold nature’s perfect mollusk. And yet this tasty and nearly always available bivalve inspires such fear in the home chef. Like me for example. I’ve cooked a thousand scallops and still find myself looking up the recipe every time I whip up a batch. And yet it is so simple – just add fat, heat,