A quick marinade of fresh basil, garlic and olive oil gives pan-grilled pork chops classic Italian flavor. Recipe below.
I like basil. Scratch that. I love it. Basil and rosemary are my two favorite fresh herbs. So when Marion recently announced that one of our basil plants was finally ready for harvesting, I was ready too. Continue reading “Trio of big flavors blends beautifully: Pork Chops with Basil and Garlic”
This classic New Orleans cocktail includes gin, orange flower water, half-and-half, an egg white, citrus juices and a whole lot of shaking. Recipe below.
Years ago, when I was fairly new to this drinking thing, one of the first cocktails I ever tried was a Ramos Gin Fizz. The identity of the date who suggested it has vanished from my memory bank—what a fate, to be remembered only for a long-ago beverage—but I do remember how much I liked the drink. Frothy, light, citrusy, it tastes like frivolity and—being mostly gin—can pack quite a wallop. Continue reading “The Ramos Gin Fizz: definitely shaken, not stirred”
We’re not cooking much this summer—well, not cooking much in the way of new shareable recipes. So I raided the archives to see what we’ve cooked in past Julys. Some good stuff, it turns out. Continue reading “Six recipes for a summer with a thousand Julys”
We are a nation of immigrants. Appropriately enough, our eating on the 4th of July holiday weekend, a time that celebrates our nation’s birth, illustrates why this is a good thing. We started Friday night at Lao Beijing. Continue reading “Independence Day and food in the land of immigrants”