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My husband and I love to cook together on the weekends, even some quick weeknight suppers are fun, too.
50 something children's librarian, love to knit!

Recent Reviews

Re:Greek-Style Roasted Game Hens with Pine Nut Pilaf Stuffing

this is a great stuffing that comes together quickly with basic pantry ingredients. the quantity was perfect to stuff a 7 lb. roasting chicken. we didn't bother with the basting sauce because we're repurposing the leftovers for Tony Rosenfeld's Korean Bibimbap and Sesame Chicken.

Posted: 07:56 pm on February 24th 2013

Re:Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

I used mixed baby lettuce, it was fine. Use a nonstick skillet to melt the sugar mixture and be patient, once it starts to melt don't take your eyes away for a second! Everyone liked it.

Posted: 08:41 pm on November 23rd 2012

Re:Jamaican Jerk Chicken

We love this-really, really close to the jerk chicken we had on Cayman Island! Use the whole spices and grind them, it does make a difference. Make 1 batch of the jerk and it will serve you for two separate recipes. Keeps well.

Posted: 05:36 pm on May 27th 2012

Re:Citrus & Herb Marinated Chicken Tacos

This was so succulent! We are dark meat lovers, and we loved this. I first found the recipe in a special Fine Cooking Weekend Cooking 2007 issue, where is was paired Pico de Gallo and guacamole. We're going to double the recipe next time around!

Posted: 08:49 pm on February 26th 2012

Re:Meatloaf with Fresh Scallions & Herbs

We used plain yogurt instead of sour cream and it was great. One night we had it with baked potato, the other with the orzo that Chef Alex recommended.

Posted: 08:21 pm on February 20th 2012

Re:Maple Apple-Pear Butter

Absolutely sinful! We used honeycrisp apples with bartlett and bosc pears. We got ambitious and used our water bath canner, our yield was 5 6-ounce jelly jars, plus a little left over for morning bagels! I had peeled and cored the fruit before cooking, then used the immersion blender before adding the brown sugar and maple syrup.

Posted: 08:32 pm on October 4th 2009

Re:Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

This has become one of our all time favorite cod recipes. My husband goes deep sea fishing and actually catches the fish for us (part sport, part therapy from a stressful job!), we are using our own homemade horseradish, and, instead of searing on stove top, we are putting a little olive oil on the fish and putting it on foil on a pizza stone on the gas grill. Preheat with the stone in place, to 500 degrees. Slide the fish on the oiled foil onto the stone. Cook, undisturbed for 6 minutes, then remove the fish (still on the foil), flip and spread the aioli and breadcrumbs on top for the final finish (another 4 minutes--or until the breadcrumbs are slightly singed). It all comes togeher VERY quickly. Since the last fishing trip in April, this has become "sunday dinner" at our house!

Posted: 08:06 pm on August 23rd 2009