Our peaches out on the East End of Long Island are outstanding this year.  They’re glorious to look at—all those colors from deep golden yellow mottled with shades of orange and red, almost to purple. It seems almost a shame to peel them, let alone…

In all honesty, I don’t know what possessed me to make this.  Let’s face it, it’s not exactly a Gourmet discovery.  And even if its genesis was a recipe I saw in Food and Wine Magazine, it’s a long way from their usual offerings.  Nevertheless,…

The allure of a childhood favorite–S’mores– is undeniable.   Here two bakers from Georgia have captured the essence of one of life’s great pleasures—the S’more.  While the treat may be best remembered as campfire cooking at is best, here’s a recipe that brings it indoors…

As promised, I am going to try to make everything posted in December easy ways to get dinner on the table with maximum flavor impact.  Today’s dinner incorporated a Premio sausage combination I’d not seen before.  Premio packages both Sweet and Hot Sausages in one. …

In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…

I am mad for Lasagna.  Those layers and layers of pasta and cheese and luscious fillings with hints of rich tomato sauce are some of my favorite things to eat.  That explains why there are  no less than four recipes on the subject, links which…

I am sucker for about three things that are going on in this particular recipe. I am a fan of Italian sausage, cream sauces and pasta.  Throw a little basil on it for color and I found it irresistible.  And for these early Fall nights…

Food & Wine Magazine’s September 2018 issue attempts a task that must have almost impossible.  It’s the magazine’s 40th Anniversary issue and its editors had to decide which recipe best represented every single year’s output—literally hundreds of recipes.  In Food & Wine, you can trace…

Gail Simmons is such a glamorous presence on “Top Chef” that it’s easy to forget she’s first and foremost a great cook.  She’s also a fellow Canadian so I took a great deal of heat from Andrew for not knowing what a Bumbleberry was.  I’d…

After I published this post, I shared it on Jonell Galloway’s Facebook page “Culinary Travel by Jonell Galloway, The Rambling Epicure”.  One of  Jonell’s readers got involved when I mentioned the multiple spellings of “biryani” and Jonell asked whether it was the English spelling of…

Food and Wine’s April 2018 edition was called “The Spring Wine Issue”.  One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye.  Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro. …

Promises of “Curry in a Hurry” have mostly left me cold.  They led to soupy curries with no real character. Or they involved a collection of Indian spices that would overtake the capacity of any spice rack I’ve ever owned.  So when I came across…

Galettes are a cookie in French Canada and a Buckwheat Crêpe Breakfast in France…           One of my favorite posts on Facebook recently was the following: “You can’t expect everyone to love you. You are not pizza”. And neither is this fantastic concoction from Food…

Food and Wine’s Justin Chapple I’ve bought the Bok Choy Trader Joe’s sells quite a few times.  I like the crisp crunch and slightly bitter flavor of the vegetable.  But I have to admit, my Bok Choy hasn’t risen to any great culinary heights.  Recently,…