COOKING ON THE RIVER

VALENTINE'S DAY EROTIC FOOD LORE   Get ready for Valentine's Day  with a bit of Erotic Food Lore I didn't make this up, r...

YELLOW SPLIT PEA FRITTERS AND TOMATO-Y SAUCE I've been delving into Indian recipes this winter. People rarely request anything of this...

PRIVATE LESSON - Part One Recently I received a request for a private lesson as a gift from a wife to her husband. She told me he wanted t...

Valentine's Day, February 14th, Sunday 'ALL YOU NEED IS LOVE' SPECIAL How lovely that it falls on a Sunday! I am offeri...

DINNER PARTY FOR TWO. I recently made and served the following menu to a delightful couple of happy eaters.Though I neglected to take ...

Portobello Mushroom Caviar HAPPIEST OF NEW YEAR WISHES TO ALL! Here is a recipe for a caviar made with Portobello mushrooms. It is easy ...

CARAMELIZED BANANA CAKEBREAD This cake contains a lot of banana and is nice and moist. You can wrap it in aluminum foil, permit to rest f...

POTATO PANCAKES - LATKES (lot-kahs) Looks as though I published something about latkes in 2007 and gave the recipe. So here are just a f...

SWEET POTATOES WITH MAPLE SYRUP AND GINGER WITH A PECAN CRUST This is a silky sweet and chunky dish that has very satisfying textures of s...

APPETIZER RECIPES Cooking Demonstration                   16 November 2009 APPETIZERS Menu: Mushroom Cigars, Pissaladiere Puffs, Spri...

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COOKING DEMONSTRATION MONDAY, NOVEMBER 16TH, 2009 NANUET LIBRARY 7-9PM NANUET, NY I will be demonstrating some Appetizers : Mushroom R...

THE LAST DINNER PARTY I posted the menu and had every intention of taking photographs but....I get so involved with making and plating the ...

COOKING DEMONSTRATIONS I am remiss in that I have not been posting half the things I do. Did you know that I have been performing regular m...

DINNER PARTY I am getting ready for a dinner party for 9 on Saturday. It's a 60th birthday dinner for a woman whose daughter has lots of...

Wow! Sometimes when you let something lag it is difficult to get back to it. I am talking about this blog. It is not quite a year since I ...

Cheese and Accompaniments of the Mediterranean On February 27th I went to a program of the New York Women’s Culinary Alliance presented by t...