The secret to this recipe is the chicken being brined in buttermilk for a full 24 hours before being fried. Buttermilk is acidic. This tenderizes the chicken. I have never had such moist tender fried ...Read More
I love corn bread! As Executive Pastry Chef of The Water Club for 15 years I had to personally taste each batch of corn bread to ensure quality control. (Yes I gained 40 pounds over 15 years.) Our cor...Read More
I love making muffins. In the world of pastry and baking I think muffins are one of the easiest things to prepare. Usually you just mix the wet ingredients together. You mix the dry ingredients togeth...Read More
I just made Golden Raisin Carrot Cake Mini Muffins for Teacher Appreciation week so when the call came for the End of the Year Teacher Brunch I decided Morning Glory Muffins we’re in order. Years ag...Read More
I love Carrot Cake! For many of my birthdays over the last several decades, my Mom has gotten my birthday Carrot Cake from the Runcible Spoon Bakery in Nyack, NY including schlepping it into NYC. (Yes...Read More
Happy Hanukah! Last week, Alexander and I found a wonderful book in the library, Papa’s Latkes by Michelle Edwards. We read it the first night of Hanukah and I told Alexander about how I had...Read More
We had a wonderful day Apple picking with Grandma at Apple Dave’s Orchard in Warwick, NY. Alexander picked a whole bushel of beautiful Macintosh apples – yum my favorite! We also lucked ...Read More
Every summer since I was as young as my daughter Retaj, 10 months old, our family goes go up to Kennebunkport, Maine. As a matter of fact, Alexander and Retaj are the fourth generation of our family t...Read More
Alexander’s Dad is from Alexandria, Egypt and every so often we get treated to a Mediterranean culinary delight. Kofta if you are not familiar with it is basically meatballs. The Egyptian versio...Read More
My sister brought my Mom a 4 pound Zucchini from her garden 20 years ago. My mom made zucchini soup, stir fry and the best zucchini bread ever from that beast. I used that recipe years ago first conve...Read More