House Beef and Bean Chili


There is always a chili bubbling at my house. This is the newest one and it is as simple as can be since it uses canned beans. My first chili, almost 40 years ago, was made with soybeans. I have…

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Cooking for A Crowd: Zucchini and Olive Enchiladas

People adore enchiladas on the buffet. There are many variations, maybe one for every cook who makes them, but here is one of the most delightfully unique–the filling is shredded zucchini and mellow California olives. My mother has been making this to satisfying vegetarians as long as I can remember and it is an often requested dish.

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Chili, Olive, and Cheese Casserole

This is the best chili casserole I have ever had!!!!” said Beth’s friend Gina DeLeone. “I’ll probably make this one sometime soon too. I love this stuff, make it for every pot luck at school, and don’t mind eating leftovers for days. I dare you to not eat it with a spoon right out of the crock!”

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Catering Stories: Two For One-Part 1

January 1988 started what was to be a good year for catering. It was an election year and Reaganomics had the country in the lull between Iran-Contra and the end of the Cold War. People were entertaining at home nonstop. I had a lot of private parties scheduled way into the summer. January is a great month to entertain since people are looking for some excitement in the dreary cold month following the Christmas holidays.

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Welsh Rabbit with Broiled Tomatoes, Colonial Tavern Style


Welsh rabbit, or rarebit, has no bunny rabbit in it.  Rabbit is an old name for Old English Cheddar cheese, produced near the Welsh border, that was melted and poured over toast, and well, the name just stuck.  It is…

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Pineapple Cheese Crumb Cake


Popular in all the cuisines of the hot regions of the world, the juicy, tart-sweet pineapple fruit is really showcased when used in sweet breads.  Most coffee cake recipes call for canned pineapple, but here the colorful fruit layer is…

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Champagne Risotto with Leeks and Celery

While you can use any champagne or sparkling wine, such as Prosecco, it can be fresh from the bottle or leftover flat dregs. I heat the champagne first to burn off a bit of the alcohol. This is has a good proportion of wine, so the flavor will be marked. If you want your risotto to look pristine, be sure to use white pepper.

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