Happy Chinese New Year!

This is just a quick post to welcome in The Year of Ox! Here is our little Lunar New Year mascot, on the left, Sammo, the Lucky Ox. He came to us all the way from China, but his friends are pure Appalachian mythology–two crypto-critters from the West Virginia UFO flaps of the 1950′s and […]

Making Aprons

Last year, I wrote a post singing the praises of vintage and new aprons which were worn by home cooks–our Grandmas, Moms, Aunts and which were at one time ubiquitous in the American kitchen. The apron revival I wrote about then is still going strong, and there are more and more people making new aprons […]

Because Too Much Is Always Better Than Not Enough: Black Forest Cheesecake

When I found out that Kim, one of the servers at Restaurant Salaam, was going to have a birthday and that she loved cheesecake, I asked her if she would like me to make one for her as a gift. Her eyes lit up and she nodded avidly. Dan, the usual recipient of a different […]

It’s That Time of Year Again: Dan’s Birthday Cheesecake 2008

Long time readers know that I have been baking cheesecakes for my dear friend and brother, Dan, for his birthday for quite some time. And I have posted the Universal Cheesecake Recipe which I use as a basis for every variant I have made and recorded on this blog. The different flavors I have posted […]

Affordable Luxury: Cream of Asparagus Soup With Cardamom and Chives

There are few foods more luxurious than a velvety cream soup. The cream not only gives the soup its incredible mouthfeel, which is decadently intense bordering upon sinful, but it also boosts the flavors of the main ingredients because, as we should all know by now, fat carries flavor. When your soup is based upon […]

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