If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
There are now over 42,000 Instagram Posts hashtagged #SheetPanDinner And after I publish this, there will be one more. It’s a riff on one of the 20 recipes the New York Times put together last month. Melissa Clark had roasted thick bone-in pork chops covered…
Some holiday discoveries are well worth making all year round. This is one of them. It’s from Melissa Clark in The New York Times. It’s one of four recipes created for New Year’s Eve 2020. In “A Finger Food Countdown to 2021”, Melissa created two…
Of all the joys of Christmas morning, a great breakfast has always been a part of ours. Over the years, we’ve indulged in everything from Waffles to Pain Perdu (that’s French Toast to the rest of us). We have had plenty of wonderful egg dishes,…
The Cookie Jerry Seinfeld Made into a TV Star Jerry Seinfeld is almost as beloved in New York City as the Black and White. This cookie is found everywhere from the corner bodega to that most upscale of bakeries, William Greenberg. Seinfeld used it to…
“Dinner in French”, Melissa Clark’s latest Cookbook is filled with great, easy recipes. Confession time. For some reason, I associate French food with cooler temperatures. Give me Oxtail Bourguignon in October, my first bowl of Onion Soup at first frost. But I’ve been raring to…
Melissa Clark’s latest book “Dinner in French” (Clarkson Potter 2020) is a winner. The latest in a long line of books created by The New York Times’ Melissa Clark, “Dinner in French” is surprisingly weeknight-friendly. Veteran Francophile Clark, who spent her childhood summers in France,…
It’s Melissa Clark Week! Here’s her phenomenal gift to Rhubarb lovers everywhere. What Melissa Clark did for Asparagus earlier this week is now bookended by another seasonal favorite. It’s rhubarb which made its first appearance at our Organic Farm Stand, Serene Green, this week. Andrew…
The time is right to make this terrific recipe right now. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours. And then there’s the…
The New Year’s Vow to Eat Less Meat introduces a Meat Lover’s Dream recipe. As New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. And for good reason. Not only is it good for you, but it’s…
We almost invariably salute the coming weekend with a steak dinner on Friday night. We were both brought up eating beef but we’ve cut down our consumption mightily. And we have a new issue in our new apartment. Our kitchen is completely open. And despite…
As some of our readers know, we recently moved out of the apartment we’d lived in for 23 years and moved down one floor to an apartment where we plan to live the next 23 years. But all the Marie Kondo-ing in the world hasn’t…
It’s been almost ten years since we made this recipe and it’s still as good as it gets. One of the great challenges I face is to constantly look for new recipes, new combinations and new takes on the classics. When you think about it,…
Melissa Clark has to be one of the most prolific food writers and cooks in all of history. There’s her constant presence in the Food Section of The New York Times, where week after she creates some of our most memorable meals. Just type Melissa…
I have to admit being completely charmed by my visit to Scandinavia. In the interests of full disclosure, I went to Denmark and Norway side-stepping Sweden, Finland and far distant Iceland on my 7 day Viking Homeland itinerary. But I felt completely immersed in Scandinavia…
How to Give Anyone a LIFT anytime you choose
Who doesn’t love being given chocolates whatever the occasion? For something truly special, look at what LIFT Chocolates has to offer. These hand-crafted beauties are stunning to look at. And after you’ve feasted your eyes on their artistry, their innovative flavors will capture your taste buds.
There’s an amazing story of how LIFT got its name. It’s a nod to it’s combat veteran chocolatier Brandon Busch. He served as a Lieutenant Colonel in the United States Marine Corps. Brandon was a Heavy-Lift Helicopter pilot who spent 10 years and two combat tours in Iraq and Afghanistan. To this day, he serves as a Forward Air Controller in the Marine Corps Reserve. Now that LIFT has taken off, his fellow Marines nicknamed him “The Candy Man”.
Brandon Busch takes pride in making the highest quality gourmet chocolates you can buy. Almost every one is all-natural and there are even Dairy-Free chocolates in the mix. Everything is made by hand from their chocolate to their caramels. LIFT Chocolates believes that chocolate is the most special food in the entire world and they’ve set out to showcase it in delicious, delightful, and innovative ways.
Take their Chocolate Flowers, pictured above. These multi-colored Solid Chocolates are perfect party favors. They come in 5 handmade flavors combining milk, dark and white chocolate. They’re all natural and pretty as a picture. Or choose a box set of Chocolate Truffles. The enclosed flavor guide lets you decide whether to start with “Death by Chocolate” Truffle or “Pina Colada” Truffle or “Strawberry Cordial”. You really have to see all that’s on offer and that’s as easy as going to www.liftchocolates.com.
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
