Archive for February, 2013

Cruising the Blogs: Feast-Worthy Buttermilk Biscuits

So I am looking at a blog with what I consider great photography. Food is not that easy to photograph and I am just so impressed with the still life angles. So I see a great photo of a biscuit. One of the most evocative since it has such great texture, making one want to eat it immediately. I am reading down and lo and behold, it is a photo of a biscuit made from one of my recipes. I couldn’t be more delighted.

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My Best Sauces: Rib-Eyes with Red Wine Pan Sauce

When writing NYM Weeknight Cooking, I spent time making sure all the basic pan sauces were included for the stovetop dishes. After all, they are fast and they are incredibly delicious, as well as being so basic to make, even a new-to-the-kitchen who never cooked before can master them in a flash.

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