Who doesn’t love the combination of flavors from corn, avocados, tomatoes and cheese. South of the border flavorings are invigorating!   Think of the wonderful cuisine that we enjoy from Mexico.  If you travel further south to Brazil, flavors become a … Continue reading →

Yes, Mother’s Day is celebration of a Mom’s significance; but, I didn’t realize until recently that it is also a celebration of lifecycles. I lost my Mom this last year and this is the first year that I will not be … Continue reading →

If you don’t own some decorative oyster plates, you should.  My oyster plates are green tone Longchamp Majolica oyster plates and they are fun to use. With six crevasses in the shape of shells, each crevasse can showcase a culinary … Continue reading →

On a hill in Provence, France sits the tiny village of Saint Paul de Venice. A world-famous property called La Colombe d’Or, in the village, welcomes guests, with reservations, from all over the world. Why is La Colombe d’Or so … Continue reading →

Welcome spring with saffron. The intensity of the yellow, like a ray of sunshine, can brighten the most mundane dish. Derived from saffron crocus, saffron can be used with rice which can enhance Spanish paella. It can also be used … Continue reading →

Recently we enjoyed a mozzarella tasting in a restaurant in LA and it was entertaining and delicious. Wine pairings with cheese are most special. I recommend that you start with a good cheese selection: Camembert; Jarlsberg; Gouda; Havarti; Port Salut; … Continue reading →

We count our blessings throughout the year and during the Easter season we hope for lasting peace. Egg decorating is a fun favorite. We also love Eggs Benedict! It is fast and easy. Prepare the toasted English muffins. Some like … Continue reading →

Spring focuses on energetic growth as glorious flora explodes. Even our fruits, vegetables and herbs burst with flavors. The French Impressionists were frequently inspired by spring’s beauty and bounty. Monet, Renoir, Caillebotte and others captured, on canvases, the impact of … Continue reading →

It’s time to use the Bellleek porcelain & pour a cup of Irish tea with a dash of Irish Whiskey! You’ve invited your friends and you need a dish to fit the St. Patrick’s theme . Try my O’Kelly Pot … Continue reading →

When we think of cooking with roots we think of long simmered stews, pot-au-feu and braised pot roast with carrots. Yes, turnips, celery root and onions add depth to braised dishes; however, fennel, spring onions and radishes have unique flavors … Continue reading →

I love to make ice bowls. It is so easy. Just fill a bowl a quarter full with water and set the next smallest size bowl on top of it. Lightly press and tape the bowls together with masking tape. … Continue reading →

When we imagine sweet and fruitful we imagine contentment. There is a way to bring those two to your table. Just try Kelly’s Peach Compote: Peach jelly, 1/4 cup Grand Marnier, with fresh sliced peaches and Bing cherries. Melt down … Continue reading →

Sharing cuisine is very romantic. A bowl of steamed mussels is delightful to share. Classic Chateaubriand is for two or more. Sharing the moment can also be enjoyed with fondue, soufflé, plat de fruits de mer, boiled snow crabs and … Continue reading →

The Chinese New Year is Monday, February 8 and the Chinese New Year is always festive. On February 8, this will be the year of the Monkey. In keeping with the theme, I recommend having a tea party. The tea … Continue reading →

Super Bowl Sunday is February 7. Just as a successful team plans, a little prep is needed for a successful party. I recommend a menu that follows the game’s quarters. First quarter servings: Prepare dips that include a variety such as green and … Continue reading →