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Lemons + Anchovies

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November 3, 2012

Pear, Prosciutto and Truffled Brie Tart

  I bought a few Anjou pears with the intention of recreating a tart I enjoyed (a little too much) in France this past September.  That tart didn't happen this weekend--I decided to make it my feature recipe for when I finally share the highlights of my Europe trip.  Several weeks have passed ... Read More

November 2, 2012

Basque Pumpkin Cornbread

  Five years ago my husband and I spent a week in Basque country, mostly on the Spanish side but we also crossed the border to French territory.  Our base for that visit was San Sebastian and with a few days dedicated to that area we were able to get a tiny feel for Basque culture.  After a ... Read More

October 30, 2012

Slow Cooker Asian-Style Short Ribs

  I served these short ribs as a secondary dish at this past weekend's party.  I wanted to offer my guests an alternative in case lasagne didn't appeal to them.  My inspiration for the recipe that came together here was the excellent version that I tasted at Lisa's (Authentic Suburban Gourmet). ... Read More

October 28, 2012

Stuffed Butternut Squash

  By 11:30 last night the kitchen was back to pre-party condition, save for a packed refrigerator.  Even with my friends taking home some of the leftovers I won't have need to cook for a week.  Did I mention I cooked my favorite bolognese ragú with 10 pounds of meat?  For 10 people?  My fear of ... Read More

October 24, 2012

Chocolate Pound Cake

  A few years ago I discovered my neighborhood used book store.  It's a not-so-tiny-but-still-cozy place with a steady stream of previously-loved books flowing in.  I don't know why it took me so long to realize that it would be a wonderful source for old cookbooks--maybe I feared that I'd hurt ... Read More

October 21, 2012

Homemade Spaghetti with Shallots, Sage, Lemons & Anchovies

  I reached a very important cooking milestone this weekend.  I learned to make my very own fresh pasta! I see you snickering.  Big deal, you might say, and now I would tend to agree.  I was just so intimidated by the process.  I purchased my pasta-making equipment over three years ago and have ... Read More

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