Butternut Squash and Mascarpone Gnocchi – I Don’t Like Gnocchi, But I Love These!

When I tell people I don’t like gnocchi, I always have to clarify that I’m talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese.

Unless created by the hands of a true master, traditional potato gnocchi are too often dense, gummy nuggets of disappointment. However, as temperamental as the classic recipe is, these cheesier, low-starch versions are really quite simple.

These are often made with drained ricotta, and you are welcome to substitute, but here we’re going with mascarpone, a very rich and luscious Italian-style cream cheese. Along with Parmigiano-Reggiano, all you need besides the cheese is some cooked squash, and just enough egg and flour to keep it all together.

Once your mixture is done, and you let it firm up overnight, you have a few options as far as final service. You can follow the spoon-boil-fry-serve method seen herein, or you can do the spoon-boil part ahead of time, and then fry in the sage butter when ready.

If you do want to make these ahead, simply fish them out of the boiling water as they’re cooked, draining well, and place on a plastic-wrapped sheet pan to cool. Once cooled to room temperature, they can be carefully wrapped up (in a single layer), and kept in the fridge for at least a day, until you’re ready to crispy up in the butter.

Either way, prepare your palate for some incredibly light, tender, and delicious gnocchi. You can use them for a first course, like I did here, or as a very special side dish to some roasted meat. I really hope you give these a try soon. Enjoy!

Ingredients for about 12 appetizer-sized portions:

2 cups cooked butternut squash

1 cup mascarpone cheese, or cream cheese, goat cheese

2 large eggs

1 1/2 tsp salt

2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)

1 packed cup all-purpose flour

1 stick unsalted butter for frying, used in batches

cayenne, salt and pepper to taste

1/4 cup sliced sage leaves

Bay Scallops with Garlic Parsley Butter Sauce – I’ll Have the Nostalgia on Toast

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first real kitchen job.

Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant). While it was fun being inside a bustling kitchen, washing dishes was anything but. By comparison, what I saw the line cooks doing looked like the greatest job ever, and this certainly played a role in my future career plans.

Anyway, there was a scallop dish on the menu, which consisted of 6 large scallops being placed in a small metal broiler plate, seasoned with salt and pepper, and then doused with wine, lemon, garlic, and butter. This was placed under the flame until the scallops were browned, and the sauce was bubbling below. It was finished with fresh parsley, and served with toasted Italian bread for dipping into the amazing juices.

(c) All rights reserved by John R. Stewart

The smell of that sizzling plate as it went by my station was almost too much to take, and once in a while, thanks to some kind of ordering mishap, I’d actually get to eat one. It was pure bliss, and a flavor combination I still love to this day.

By the way, unlike the large day-boat scallops you’re seen me cook before, these are way too small to worry about searing brown. In a restaurant kitchen, if we’re just cooking a couple ounces, we could get a decent sear and still finish the sauce without overcooking. But doing this many at home, all we really need to concentrate on, is not over cooking them. Besides, bay scallops are so naturally sweet, tender, and delicious, the sear is not as important as with the larger ones.

As I mention in the video, this makes a beautiful appetizer, but will also make a killer pasta sauce with some cream added in to stretch it. I hope you can find some small, wild scallops soon (frozen are great, as long as “Scallops” is the only ingredient listed on the bag), and give this a try soon. Enjoy!

Ingredients for 4-6 appetizer size portions:

1 1/2 tbsp olive oil

1 1/2 pound bay scallops

4-5 cloves minced garlic

1/2 cup white wine (NOT cooking wine)

2 tbsp fresh lemon juice

4 tbsp cold butter, cubed

cayenne, salt and pepper to taste

1/4 cup chopped Italian parsley

buttered and toasted Italian bread slices

*Note for pasta sauce, add a 1 1/2 cups of heavy cream with the wine, and proceed as shown. Should make enough sauce for about 4 portions of pasta)

Quick and Easy Black Bean Soup – Something from Almost Nothing

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there's rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup.

It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions.

By the way, this will work with any smashable bean, and rumor has it that a handful of sausage in place of the bacon is a great variation. With wet, chillier days ahead, I think you’ll have occasion to give this a try soon. Enjoy!

Ingredients for 4 Servings:

6 slices bacon

1 large onion, diced

3 cloves garlic, minced

2 cups chicken broth or water

2 cans black beans, rinsed, plus 1 can of water

pinch dried oregano

pinch cayenne

1/2 tsp cumin

1/2 tsp black pepper

salt and pepper to taste

For the relish (note – I only made a little bit in the video. This is enough for 4 servings):

1/3 cup minced green onion

2 tsp crushed or minced red chilies

juice of one lime

green onions to garnish

sour cream to garnish

Bacon Ranch Chicken Skewers – Perfect for Tailgating and/or Vampire Staking

These bacon ranch chicken skewers were intended to star at your next football tailgate cookout, but since these are made with sharp, wooden sticks, they could be used to inflict the true death to smaller, slow-moving vampires at your Halloween party as well.

Regardless of your party’s theme, these tasty chicken skewers are easy, interesting, and incredibly adaptable. As I sometimes do when showing a new technique, I’ve kept this recipe ultra-simple, and only used ranch dressing and hot pepper as my marinade.

I was hoping that as you watched, your mind would be racing with ideas on how to make this already delicious meat-on-a-stick even more amazing. This is the kind of thing you could do a different version for every game of the season, and still not run out of ideas!

The part I hope you follow exactly is how to weave the bacon over the chicken. Using this method, you really get two kind of bacon. The exposed bacon gets beautifully caramelized and crisp, while the meat next to the chicken stays soft and fatty, more like a thin slice of pork belly.

Speaking of thin slices, don’t use extra-thick slab bacon for this. It will not cook before the chicken is overdone. I actually like to use the thinner, extra-lean bacon, as it has just the right about of fat to flavor and moisturize, without starting a raging fire on the grill. Anyway, next time you’re planning a game day tailgate buffet, I hope you give these a try. Enjoy!

Ingredients for 12 Bacon Ranch Chicken Skewers:

12 bamboo skewers

4 large (8-10 oz) boneless skinless chicken breasts

1/3 cup ranch dressing

1 tsp hot chili paste or any spicy condiment

12 strips bacon

24 pieces of red onion

salt and pepper to taste

extra ranch dressing to dip

Halloween Party Food Idea: Cheesy "Severed Fingers"

If you're looking for a mildly disgusting, yet fun and creative Halloween appetizer for an upcoming party, consider these severed fingers made from string cheese. I ran this video a couple years ago, but wanted to repost in case you hadn't seen it before, or just needed a reminder. Don't be scared...click on the link below the photo and check it out! Enjoy!

Click here to watch the video and read the post.

Fig Brulee with Burrata Cheese – Let’s Burn the Top of Some Fruit!

I love a crème brulee as much as the next portly chef, but when you consider the custard base is egg yolk-thickened, sweetened heavy cream, it’s not something you should be eating more than occasionally. But, why waste such a great technique when it can be applied to other things, like fresh fruit?

In the spirit of full disclosure, I chose figs here because I received a generous sampling from the California Fig Advisory Board, and decided this would be a wonderful way to enjoy them. As I mention in the video, this technique also works on fresh banana, a roasted peach or apple, and basically any tender fruit you can slice and sprinkle with sugar.

While this will work with white sugar, the Demerara sugar you see in the video seems to work best. It’s a type of raw brown sugar, and pretty much the same thing as you get in those little, brown “Sugar in the Raw” packages at the coffee shop. Let me be clear – I’m not suggesting you borrow a few of those to use for this recipe. That would be as illegal, as it would be free and convenient.

These were amazing with the fresh, creamy burrata, but any style cheese plate would benefit mightily from the shiny, sexy fruit. If cheese isn’t your thing, go grab a pint of vanilla ice cream, forget all about that sweet-savory thing, and just go full dessert.

Anyway, thanks to California Fig Advisory Board for inspiring the recipe, and if you want more info on how awesome figs are, you can check out their homepage here. I hope you give this a try soon. Enjoy!

Fried Stuffed Squash Blossoms – So Good, You’ll Have Them Standing!

I try to stay as seasonal as possible when choosing which food wishes to film, so I’m pushing it a little bit here with these goat cheese stuffed squash blossoms. 

They’re generally thought of as more of a springtime thing, but are available into fall. In fact, if I’m remembering my past zucchini growing experiences correctly, the hearty vines seemed to produce blossoms right up until the first frost.

You can substitute cream cheese for the goat if you’re one of them fromage wusses, but the tang of the goat cheese makes it for me (at least use mascarpone if you’re going to desecrate my recipe). I like to add a little of another melty-type cheese just for fun, and here I went with a Arti Gasna, a Basque sheep’s milk cheese. It was amazing.

The batter is ultra-light and absorbs virtually no oil. You are welcome to use club soda or a light beer for the batter, but I had neither and think cold water works perfectly anyway. 

You’ll notice me using self-rising flour, because I had it, and it really does work beautifully. If you need to make your own it’s: 1 1/2 cup all-purpose flour, plus 2 1/2 teaspoons baking powder, and 3/4 teaspoon salt.

This is one of those recipes that is best eaten standing in the kitchen at a party. This needs to be done in small batches to be enjoyed in all its glory. You can stuff them ahead of time, of course, and then in the middle of the party, heat up the oil and start frying. Serve a few guests at a time as they wander in and out of the kitchen, and see what happens. Spoiler alert: people love them and think you’re awesome. Enjoy!

For the batter:

2 parts self-rising flour

1 part cornstarch

enough cold water to form a pancake-like batter consistency

For the blossoms (for 12):

12 squash blossoms

3/4 cup soft goat cheese

2 egg yolks

1/4 cup shredded gruyere, cheddar, manchego, or any other firm cheese

black pepper and cayenne to taste

vegetable oil for frying

It’s Easy Being Green Hummus

This simple, basil-spiked “green” hummus is a great summer twist on everyone’s favorite spread. While making your own hummus is quite simple, as you’ll see, I completely understand why people don’t. Those big, ready-to-serve tubs at the grocery store are tempting when you’re party shopping and short on time.

But, if you do have an extra 10 minutes, and access to some fresh, sweet basil, this version will provide a great change of pace from the standard wake-me-up-when-it’s-over hummus recipes.

I didn’t mention it in the video, but as great a chip dip as this is, it’s also a world-class sandwich spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And, don’t even get me started on wraps. I won’t even touch a wrap that doesn’t contain hummus, and neither should you.

Fresh basil should still be in good supply, and what better way to enjoy its fragrant flavor than this delicious dip? I hope you give it a try soon. Enjoy!

Ingredients:

1/3 cup packed blanched fresh basil leaves

1 (15-oz) can white beans, drained

1 (15-oz) can garbanzo beans, drained

4 cloves chopped garlic

1 or 2 tablespoons fresh lemon juice, or to taste

3 tablespoons olive oil (1 to start, 2 to finish)

salt and pepper to taste

Creamy Wild Mushroom Ragout – A Triple Threat of Fungi Flavor

This very easy mushroom ragout, not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it with breakfast, lunch, or dinner. We call these dishes, “triple threats,” and they’re important weapons in any cook’s arsenal.

Imagine this under a perfectly poached egg for breakfast – the golden yolk slowly running into the hot mushrooms and creamy sauce; all sitting on a thick slab of crispy toast. It’s almost too perfect to comprehend. I said “almost,” so try to comprehend it.

For lunch, I can’t think of a better meatless meal than this and a cold, crisp green salad. You could score bonus foodie points for using the same vinegar you used in the ragout, to make the dressing.

For dinner, the possibilities are endless. There are very few meat-based main courses this wouldn’t make a very handsome side dish for. Or, used as a sauce for those meats, or even just over a plate of pasta.

As I mentioned in the video, literally any combination of fresh mushrooms will work. If you can’t get fresh wild mushrooms, you can always use the trick of adding some dried porcini or morel to plain button mushrooms. These are now sold at virtually every large grocery store, and their funkier flavors will permeate the porous flesh of the regular ‘shrooms.

Anyway, I’m not in the habit of threatening my readers, let alone triple-threatening them, but I really hope you all give this outrageously delicious mushroom ragout a try soon. By the way, don't forget we showed you all how easy it is to make you own creme fraiche in this video. Enjoy!

Ingredients:

1 1/4 lbs mixed mushrooms, sliced

1 tbsp olive oil

1 1/2 tbsp butter, divided

salt and pepper to taste

1/4 cup minced shallots

1 tbsp champagne vinegar, or other wine vinegar

2 tbsp cognac, brandy or sherry

1/2 cup crème fraiche

1/2 cup chicken broth or as needed

1 tbsp fresh herb

toasted bread

Gluten-Free Fried Zucchini Chips with Lime-Mint Dipping Sauce

Gluten-free fried zucchini chips with vegan dipping sauce.

The Dog Days of Summer are upon us. Gardens are exploding. Vegetables are shiny fresh and happy. From A to Z, produce is queen. 'Tis the season of abundance. You know where I'm going with this, right? Need I say more, Dearest Reader? Do I really have to wax sentimental and effusive about the humble cucurbita pepo known as zucchini? Do you crave another verbal celebration of le fabuleux courgette?

Perhaps I should invent a tale about some beatific Italian grandmother and what she used to do with weathered buckets of fresh-picked zucchina, transforming the green torpedoes (still cozy-warm from the sun) into melt-in-your-mouth garlic laced bliss. I could go all James Frey on ya and pretend I had a childhood that included actual, fresh picked produce (in full disclosure, there were potatoes) and not canned peas and fried bologna.

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Figgy Friday! Burrata Bruschetta with Grilled Figs

My friends at Goodbite featured this lovely grilled figs and burrata cheese video today, and since I've been seeing lots of fresh figs at the market I thought I'd re-post it. If you haven't seen it before, I hope you enjoy. If you've seen it, but didn't get around to trying it, then consider this a friendly reminder that you really, really should!


The original post from last August follows:

If you watch as much food television as I do, you hear the adjective "sexy" thrown around quite a bit, and more often than not, it just doesn't fit. No matter how nice a bowl of chili looks, or how beautifully a game hen glistens, they're not really "sexy."

This burrata bruschetta with grilled figs on the other hand? Totally "sexy!" If there were such a thing as word association flash cards of food, the most common result for this one would be "sexy." Okay, I'm going to stop using those quotation marks now.

Above and beyond how awesome this recipe tastes, it's so nice to be able to post such an aesthetically pleasing dish after the recent string of homely food. I appreciate all the nice comments about the sausage and zucchini stew, but if that thing was a blind date, it would have been described as, "having a nice personality."

Depending on the location, I can't guarantee you'll be able to find burrata and fresh black mission figs, but if you can, you really need to give this a try. I know someone will ask, so I'll tell you right now, there really isn't a great substitute for this heavenly cheese.

A very fresh mozzarella would be the closest, but it would still be like substituting for Beyonce with Wanda Sykes. That's no insult to Wanda Sykes (she has a great personality), but in the sexy department, Mrs. Jay-Z is in a whole other league, and so is this burrata and grilled fig bruschetta. Enjoy!




Ingredients:
burrata cheese
fresh figs
Italian bread
balsamic vinaigrette (1 part vinegar to 1 part extra virgin olive oil - shaken vigorously)
salt and fresh ground black pepper to taste

White-Balanced Brie with Ripe Pear and Black Pepper

It only took me like a year to realize there was a way to adjust the white balance on the video settings for my camera. Not bad. I knew about this adjustment for still photos, but until recently never figured it out for video.

I was testing my new found skills on a recent late night snack, and when I was done I realized I had a halfway decent video recipe to post. The color still isn’t great, and I'll continue to practice and adjust, but it's much better than the yellow-orange cast I used to suffer with.

This simple and delicious ripe brie and pear appetizer is inspired by one of my favorite meatless sandwiches. A couple times a year, I like to take a warm piece of crusty French baguette (now that's redundant!), spread it with a little butter, add some soft, very ripe brie cheese, and a few slices of juicy, equally ripe pear.

This masterpiece of French engineering is finished with a few turns of freshly ground black pepper, and eaten in close proximity to a glass of red wine; truly one of life's great culinary pleasures.

Here we've taken the same idea and turned it into a very quick appetizer that will work nicely when the occasion calls for something a bit more sophisticated than beer and pretzels. Enjoy!

My Snackpicks' White Bean Dip

This super easy white bean dip is perfect for those occasions when you have a few friends coming over and want to make a tasty snack or appetizer that's not going to take a lot of time, or break the bank.

I also like this recipe because it's not hummus. Don't get me wrong, I love hummus, but you have to admit, it's a little overused. If you took a picture of 100 snack tables at 100 random parties, I bet 75 of them would show a bowl of hummus.

This white bean dip recipe is part of a series of eight snack videos I did for Kellogg's Snackpicks.com. When you click on the video player below, you'll be taken to their fine site to view the video, and if you want, get the written recipe.

If you have questions or comments, please come on back and post them here. Thanks, and enjoy!

Joey's Kicked Up Rockin' Guac with Lime + Tomatillos

Party worthy guacamole with lime and tomatillos

Treat yourself. Make this guacamole tonight. I beg you. You'll go loco over it. Trust me. It's the tomatillos and fresh lime juice that nudge this gluten-free vegan guac recipe into super favorite status-- which, by the way, is why I am excavating it from the dusty archives. In case you missed it.

Because there seems to be some partying goin' on this weekend. You already know how I feel about football. But who am I to deny that my Nachos Fabuloso, Quinoa Taco Salad, and Lime Chicken Tacos wouldn't be some seriously tasty game peeping food? Not to mention my vegan Hot Artichoke Dip,  Jalapeño Lime Hummus and Baked Grape Tomatoes with Basil Cornbread Crumbs. 

Need even more Super Bowl recipe inspiration? If you're weary of ho-hum chili, and Mexican bean dip, try these Turkey Sweet Potato Enchiladas, my Cranberry Buffalo Roast Stew, Roasted Hatch Chile Stew or this family favorite Roasted Corn Chowder with Chicken and Cilantro. Break out this make-ahead Red Potato Salad Spiked with Horseradish, or my Green Chile Tortilla Bake with layered corn tortillas and cream cheese.

Party on, gluten-free guys and gals.

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Predicting the Super Bowl Winner with Chicken Wing Bones

I feel kind of guilty. I've been publishing this blog for four years now, and I this is the first time I'm letting you in on my magical method for picking the Super Bowl winner. I can't tell you how or where I learned how to do this (long story short, I'd be killed by a very tall, dreadlocked gypsy if I did), but I can tell you it's a sure thing. 

Normally, I'd never give insane advice like withdraw your children's college funds, and bet everything on the game, but here, it would be crazy not to. ;-) Enjoy!

Speaking of Buffalo Chicken Wings – They're Now Available in Convenient Dip Form

My friend, Stephanie Gallagher, About.com's Guide to Cooking for Kids, just posted this video recipe for an Buffalo Chicken Dip. If you want all the taste of Buffalo wings without the bones, check out this easy appetizer. You can get the ingredient list here.

This Clams Casino Dip Will Cover the Spread at Your Super Bowl Party

I love clams casino, and I made that fact known publicly in this post last year. Certainly, a tray of hot clams casino would make a handsome addition to your Super Bowl spread, but large, fresh clams aren’t cheap, and you're probably looking for something a little simpler, and that can be made ahead of time.

This clam dip appetizer (which is technically a "spread" as I explain at the end of the video), contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

You'll see a caption during the video saying to make the dip at least four hours ahead of time for best results. This time allows the flavors to develop and really makes a difference. What I failed to add was that you should also take the spread out of the fridge and let in sit out for an hour or so before the party, so it can warm up a bit.

By the way, if the setting looks a little unusual, that's because I'm back in New York's snowy Finger Lakes area visiting my mother, and filmed this at my Aunt Angela and Uncle Billy's home. Many of you have enjoyed Aunt Angela's cabbage rolls recipe, as well as Uncle Billy's famous Chicken D'Arduini and homemade pasta (and if you haven't, click on the links and check them out). Enjoy!

Ingredients:

2 (6.5 ounce) cans minced clams, with juice

1 pound cream cheese

6-8 strips bacon

1/2 tablespoon butter

1 jalapeno, seeded, minced

1/2 cup small diced red bell pepper

1/3 cup small diced celery

2 cloves minced garlic

1/4 cup minced green onions, save tops for garnish

1/2 lemon

hot sauce to taste

freshly ground black pepper to taste

Spicy Orange Chicken Wings - It's Not a Party Until the Panda Wings Come Out!

Here they are – easy and delicious, spicy orange chicken wings, cleverly named (according to me anyway) after the spicy orange chicken served at Panda Express. By the way, this recipe has nothing to do with killing, riding, eating, rubbing, growing wings on, or otherwise abusing panda bears.

We are right smack in the middle of chicken wing eating season, and with the Super Bowl just around the corner (Go Jets!), I figured it was high time for a new wing fling. The recipe could not be simpler to make, and if you can somehow manage to whip up a batch of these oven-fried chicken wings to glaze, you'll be in sticky-finger-heaven.

Since this was my first time trying this, I went very basic, and was extremely happy with the results. It was very similar in taste and texture to the Panda orange glaze, and done so with no gloppy cornstarch, which is not very nice cold.

Next time I will try the additions of ginger and garlic, and maybe some toasted sesame seeds. In the meantime, I really hope you give these a try, and please let me know how your particular variations come out. Enjoy!

Spicy Orange Chicken Wings Ingredients (enough for about 5 lbs of wings):

2 big tablespoons Sambal, or other Asian-style chili paste to taste, or may sub red pepper flakes to taste

1 cup orange jam or marmalade, (strain if contains an excess of orange rind pieces)

1/3 cup rice vinegar

1/4 cup hoisin sauce

1 tablespoon soy sauce

"oven-fried" Buffalo chicken wings

Suggestions for optional additions:

finely minced garlic cloves

finely grated fresh ginger, optional

minced green onions

toasted sesame seeds

Snackpicks' Deviled Shrimp Bites!

Some of you may remember my trip to Little Rock last October, where I filmed a series of eight snack videos for Kellogg's Snackpicks.com. It was a really fun trip, and I had a great time working with an amazing team of producers.

This quick and easy Deviled Shrimp Bites is the first recipe to air. The video is very straightforward, but I will offer one additional tip. Be sure to use the best shrimp possible. If you are buying them cooked, they need to be fresh and sweet! Better yet, buy raw shrimp and follow the poaching technique in this shrimp cocktail video.

Be sure to head over to Snackpicks.com, to get the written recipe with ingredient amounts, as well as many more great snack ideas. Enjoy!

Hot Artichoke Dip Recipe - Gluten-Free + Vegan

This hot artichoke dip is worthy of a party. Gluten-free and vegan yum.

I wasn't sure I had another recipe post in me -- before the year of 2010 turns into a pumpkin and rolls backward into the past. I thought I was going out with a year-end Top Ten Gluten-Free Recipes post, catching up with all you gluten-free  lovelies again in 2011. I thought I was done. Spent. Empty as a pocket, to quote a certain singer-songwriter. So much for assumptions.

Turns out my fevered brain wasn't done with 2010. It spun off in party mode as soon as I heard that my oldest son was officially engaged. He popped the question with true romantic flare. On a wine train. In the rain. In Napa Valley. And she said yes. The ring fit. People on the train applauded. It doesn't get much better than this. To witness your son's heart. Blooming.

Your misty-eyed gluten-free goddess is going to be a mother-in-law.

And so. The year closes. I make a mug of chamomile tea and reflect upon the deepest joys of motherhood, turning their myriad facets toward the window light above the kitchen sink stacked with breakfast plates, cups, and spoons. Learning to love with open arms and a tender opinion, unconditional. This floats to the top of all other joys. The thick cream of it. A layered, rich reward. To love a son expands your heart beyond measure. To see him love, and inspire love, is the most beautiful working of magic. 

Don't you think?


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Eight Great Christmas Appetizers

It's about time to plan your Christmas menu, and no matter how marvelous your main courses are, the appetizers need to be just as special. Here are eight of my favorite holiday entertaining ideas. Enjoy!

Prosciutto-Wrapped Asparagus

Savory Chocolate Crostini

Turkey Cocktail Meatballs

Artichoke Hearts Gratin

Candied Bacon Strips

Spinach Artichoke Dip

Clams Casino

Calabrese Lollipop