Vichyssoise is a chilled leek and potato soup. It's French, right? Maybe or maybe not. It depends upon which story you believe. The story I prefer is that the French head chef in a Michelin-starred restaurant prepared a leek-and-potato soup…
It was a few weeks ago, just before Christmas. My wife was peeling a bazillion hard-boiled eggs for potato salad and deviled eggs. And she was not happy. Those eggs were hard to peel, fighting her all the way. I…
Haggis. Before you react too strongly, let me explain. Traditional haggis contains certain sheep innards that the US FDA does not allow in food products. For adventurous Americans who want to know what haggis tastes like (pretty good, in my…
September is the season for gathering wild mushrooms in Scotland. In the spirit of that, here is a risotto with wild mushrooms and Mull of Kintyre Mature Cheddar from Campbeltown Creamery in Kintyre, Scotland. If you know how to make…
I know. When you think of Scotland you imagine misty glens, kilts, bagpipes, and old castles. You probably do not however imagine fine dining. I'm going to change that for you. There are over a dozen Michelin-starred restaurants in Scotland,…
When you think of Scottish Cuisine, if you picture haggis and blood pudding, think again. I confess. I have a fascination with Scotland, particularly the Highlands and Islands. And the Clans. I'm engaged in a futile attempt to learn Gaelic. (Ciamar…
"Summertime, and the livin' is easy..." Time for something light and refreshing and tasty. When I was a kid, 'salad' was chopped up iceberg lettuce and bottled thousand island dressing. Needless to say, it took a looooong time before I…
I'm going to a networking event tonight that is really a small gathering of friends. I have a reputation as a foodie and so I thought, "You know, I should bring something." The question was what? Then a little voice…
Millet; Lentils; Roast Carrots and Parsnips; Chicken Thigh; Baby Spinach It's summer in Arizona, so what am I doing making a meal in which four things have to be cooked? The August/September 2016 issue of Fine Cooking arrived, that's what.…
How about a wonderful delicacy that is also healthy? How about one that is also quick and easy to make? You can use commercial caesar dressing, or you can make your own (ingredients and instructions are in the recipe). We…