Archive for February, 2013

Chilled Champagne-Vanilla Sabayon with Roasted Red Grapes and Almond Tuiles

February 22nd, 2013

If there’s one lesson I’ve learned from many years of experience in eating, it’s this: Always save room for dessert. Some partake only when celebrating an occasion, but I say – why wait for the big stuff? Simply doing pleasurable things is occasion enough, and when it comes to this dessert, every bite of velvety, […]

read more »

Porcini-Rubbed Beef Tenderloin with Mushroom Sauce and Dill Pollen

February 18th, 2013

I wouldn’t exactly call myself a meat & potatoes type of eater, though sometimes all I want is a big hunk of roasted beef and a side of good ol’ mashed potatoes. It’s comfort food; it’s familiar and filling, and when that’s what you crave, there is no substitute. It also makes for easy cooking […]

read more »

Archives

  • 2017
  • 2016
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011