Tagged: ‘Dijon’

The Microwave: Favorite Stuffed Potatoes

Although there are a few steps to making stuffed potatoes, it is time well spent. People adore them. Stuffing potatoes is an enjoyable way to showcase potatoes, and as a vegetable, potatoes end up as versatile as pasta. Also called twice-baked, or in our case, twice-microwaved, potatoes, the sky is the limit when creating them. They are a vegetarian delight.

Read More »

The Slow Cooker: Glazed Ham with Garnet Cumberland Sauce

Whether you are serving the glamorous or casual, a ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.

Read More »

The Healthiest Foods for Under $1

Every first week of January is the time to make New Years’ resolutions. It’s just something that goes with the turning of the calendar year, the gateway of looking back at the old and looking forward to the new. As a child, my resolutions were things like I will be nicer to my sister, I will work harder to get better grades, and maybe we can get a puppy.

Read More »

Julia Child’s Mustard Marinade for Lamb


One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this…

Read More »

Joyce’s Lemon Herb Marinade for Chicken

My friend Joyce Converse invited me to dinner one night decades ago at her rented home over the coastal range in rural La Honda. Joyce had her own set of power tools, that she really used for renovations and repairs, a great garden, and zest for living reflected in her plein air landscape painting.

Read More »

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.

Read More »