From The Hour: A Plethora of Pleasing Popular Pumpkin
At this time of year, pumpkin is everywhere. Yes, bright orange pumpkins and jack-o-lanterns grace our front steps, but I’m talking about pumpkin to eat. …
From The Hour: Beaujolais – An Overlooked Red
Beaujolais is one of my favorite red wines. Ranging from fresh and fruity to rich and complex, these food-friendly wines with low tannins and brisk …
Chicken and Rice with Sausage and Olives
Chicken and Rice with Sausage and Olives Serves six We use an old-world style smoked garlicky kielbasa for this, but a smoked sausage from any …
From The Hour: Not Your Ordinary School Lunch
It’s not your typical school lunch room. Polished dark wood tables, red leather placemats, artfully folded cloth napkins, imported crystal, heavy flatware, sleek leather chairs …
From The Hour: A Year of Good Eating
It’s been a year since I started writing Not Bread Alone. Since then, I’ve had a great time sharing my enthusiasm for food and eating. …
From the Hour: Prime Real Estate
I recently visited two steak restaurants in Norwalk, both serving great steaks. Together they agree that USDA Prime Beef is the essential starting place for …
From the Hour: And Just Like That, It’s Autumn
“And just like that, it’s Autumn” is what my daughter recently posted on Facebook. I looked up and realized the seasons had changed – seemingly …
Grandma Maritz’s Oatmeal Cookies
Grandma Maritz’s Oatmeal Cookies Makes 4 dozen cookies (approximately) INGREDIENTS 1 cup raisins Water 1 cup salted butter (2 sticks) 1 1/8 cup sugar 2 …
From The Hour: Back to School for Cheese
Cheese is a favorite of mine. Hardly a day passes without a smear topping a cracker, a slice in a sandwich, a bite with some …
From The Hour: On the Trail of Local Wine
I’m told that wine is made in all 50 states. Although it’s hard to imagine the wine country in some states – cold North Dakota …