Cherries say summer to me, even if they come in a can.
It’s part art, part science.
My rather successful brother Bob held a series of improbable jobs in his younger days, one of them as kitchen help in a bustling seafood-themed restaurant on Long Island called the Rusty Scupper.
In my family, they’re just called “crumbs,” but everyone knows what that means.
Sometimes I’m inspired by products in the grocery store to try something new.
Some women have Add-A-Pearl. I have Add-A-Knife.
I have a small garden in a sunny patch behind the back porch that’s dedicated to useful and beautiful edible plants.
I’ve roasted my last standing beef ribs and fricasseed my last chicken until the days get shorter again and turn colder.
This recipe for the Passover Seder has been passed down through the generations.
I always talk to the folks who work at the market. They are full of useful information and always want to share it.