This creamy soup is absolutely delicious. It has a soft, velvety texture that highlights the gentle flavor of the white asparagus. White asparagus has a milder flavor, is more tender, and is grown underground in comparison to its green counterpart. Since white asparagus does not get any light, it does not produce chlorophyll, hence the … More Elegant White Asparagus Soup

Well, I’m not a champion but that doesn’t mean I can’t eat like one! I love breakfast. And I love making breakfast. This breakfast plate may look like something one might eat on occasion, but personally, I eat quite often. Maybe I’ll switch it up and just have one piece of bacon — oh, the … More Breakfast of Champions

well…anyone. Who doesn’t love breakfast?! There are so may delicious options to choose from — waffles, pancakes, crepes, eggs, bacon, toast with jam, bagels with creme cheese. I’d continue with more options but I’m ready to head back into the kitchen for “2nd breakfast” (“Lord of the Rings” fans will recognize the reference). Lately, Phil … More A breakfast fit for…

I felt it necessary this year to do something a little different for Christmas dinner. I usually do a beef tenderloin as the main course, but this year, even though everyone wanted a tenderloin, I thought I’d “amp it up.” Enter Beef Wellington — a beautiful marriage of beef, mushrooms, prosciutto, and puff pastry. I … More Beef Wellington

As I mentioned in a previous post, my mother and two of my sisters, Caryn and Jessica, came to visit a couple weekends ago. Once we get into the kitchen, we are an unstoppable force. I think we could whip up a full wedding menu in two days if we had to. But not so … More Making Dolma

Who doesn’t love a pie. The possibilities are endless — fruits, savory, chocolates, minced, meat — and you can construct them however you want — pie tin, tart, rustic, lattice top, crumble top. A true pie is most easily eaten at a table. The filling spills from both sides and can be messy, needing to … More Blueberry “hand pies”

Sometimes you just need to get back to the basics. Yes, it is fun to bake pound cakes, scones, breads, but day after day of crummy weather needs a childhood comfort food, and it needs to be capitalized — Chocolate Chip Cookies! Yesterday I whipped up a batch. Instead of using chocolate chips, I used … More On a gloomy day…Bake

I call the scones that I make little jewel boxes. They are full of bite-sized fruits plumped up with orange-zested water. Their colors peek out the sides of the pastry and when cut into, dot the cooked dough with precious gem-like colors. These scones are delicious. It is a recipe by Martha Stewart from a … More Scones

Sweet or savory, I make them all. My first soufflé was Julia Child’s Chocolate Soufflé from her “Mastering The Art Of French Cooking.” It was beyond delicious. A crowned puff of cloud able to hold itself upright, until you dive two spoons into its middle and scoop up the airy, chocolatey, steamy hot concoction. “The … More Soufflés are wondrous puffs of deliciousness