This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini). This … Continue reading
I do like curries – I just don’t make them enough. So, when this recipe was posted on New York Times Cooking I knew I had to try it. While looking through one of Meera’s cookbooks I saw a recipe for a Pomegranate and Mint Raita and decided to add it instead of just plain … Continue reading
Besides my wine I enjoy an occasional fruit flavored drink, especially in the summer time. Even though it is winter in Michigan right now (the oranges are especially delicious this time of the year) I thought I would bring a touch of “sunshine” to everyone. This cocktail comes from Susan Belsinger and Carolyn Dille, who … Continue reading
You can make tea using many different kinds or combination of herbs or edible flowers. You just need to experiment and find the flavors you like best. Herb teas are decaffeinated and so refreshing; you control what goes in your tea. Many recipes call for boiling water and pouring over a certain amount of crushed herbs … Continue reading