Philadelphia’s City Tavern’s Basil Shrimp

Have you been to Philadelphia, Pennsylvania, the birthplace of the United States of America? Should you have plans for a visit (or maybe you live near by) be sure to dine at The City Tavern located just a few blocks from the Delaware River. The tavern lays claim to  be the birthplace of Colonial haute … Continue reading

Salted Chocolate Chip Cookies and a White Russian

This is the best chocolate chip cookie you will ever have the pleasure of eating, if you have some patience. Why? Because you need to brown the butter and make the dough the day before and refrigerate it. This allows the dough to fully hydrate and prevents the cookies from spreading too much. I have … Continue reading

Roasted Cauliflower With Apple and Dill

Cauliflower is a favorite veggie and complemented with dill makes for a delicious side dish. Add some red onion and a good baking apple and your ordinary side dish becomes something special. This recipe comes from Chef Jerry Traunfeld of the Herbfarm Restaurant, located in the heart of wine country in Woodinville, Washington where he was … Continue reading

Limoncello Cookies of Sorrento

Lemons, and lots of them, are used to make up the Italian liqueur and digestive, Limoncello. But only the freshly peeled lemon rinds are used. This liqueur is unique to Campania and several areas claim parentage including Sorrento and the beautiful Amalfi Coast. I recently purchased a cookbook called  NAPLES and the Amalfi Coast, fourth title in … Continue reading

Smacked Cucumber With A Sweet Sour Sauce

Do you ever “smack” your food? You can tenderize meat or massage greens but I never imagined myself “smacking” a cucumber. Yes, in this recipe you use a blade of a cleaver or a rolling pin and smack a whole cucumber hard a few times. This encourages the cucumber to loosen its flesh and absorb the flavors of … Continue reading

Banana Beignets – My Two Souths Meets the North

These sweet French pastries, or beignets, have been on my “food bucket list” for a long time. I have eaten the famous Café du Monde beignets in New Orleans and they do not compare to these light and fruity bites especially with a maple syrup glaze. Food 52 recently held their annual Piglet contest where 16 new cookbooks … Continue reading

General Tso’s Chicken, Chinese Version

Are you looking for the Americanized General Tso chicken that is very sweet or a dish originally created by Peng Chang-kuei, a Hunanese chef exiled from Taiwan? I found two American versions of this popular Chinese dish I liked online and two recipes from my Chinese cookbooks. Fuchsia Dunlop, “Revolutionary Chinese Cooking” and Kian Lam Kho, “Phoenix Claws and … Continue reading

The Gandy Dancer’s Rice Pilaf

I have found a new rice and a delicious recipe to use it in. Parboiled rice was brought to my attention with Chef Larry’s recipe, a former chef at The Gandy Dancer. I did not quite understand what parboiled rice was so once again I searched the internet for answers to my questions. I used the article … Continue reading