Simple summer salads are the best thing in the world. Produce is at it’s peak, herbs are fresh, and it doesn’t get better than that.
One of my favorite summer salads are fresh tomatoes, a cucumber, red onion, and a combination of Italian flat leaf parsley, fresh dill, Italian basil and a simple vinaigrette. If I have a sweet red bell pepper I will often add that as well.
To make the vinaigrette it is equal parts olive oil and balsamic vinegar in a small canning jar. Add salt and pepper to taste, garlic powder, and 1 teaspoon of sugar.
When I make vinaigrette for a mixed greens salad, I will add Dijon mustard to the above mix.
You can see the size I mean in the photo above. You will only use maybe 3 tablespoons of dressing on the salad, but save the rest for regular lettuce salads and just refrigerate.
Peel and cut your cucumber in half lengthwise. If it is not the English hot house burpless variety, remove the seeds.
Toss cucumber into the bowl.
Slice and rough chop fairly thin about half of a large red onion.
Add onion to the bowl.
Take your tomatoes, cut the core out, and slice into large bite-size pieces. Sort of small wedges. Small enough you don’t need to use a knife to cut your salad, but large enough that the tomato doesn’t disintegrate.
Chiffonade the basil leaves. In layman’s terms, that means gently roll up your basil leaves and create thin ribbons by cutting off “slices” of the rolled basil.
Rough chop the Italian flat leaf parsley, and do the same gently with the fresh dill.
Put all the herbs on top of the salad and give one light toss and then add literally 2 to 3 tablespoons of the salad dressing and mix gently and either serve or cover and refrigerate until serving.
And I almost forgot — fresh ground pepper and sea salt to taste!
Leftovers are good for a day afterwards, provided you refrigerate.
This is a totally simple, easy to make salad, and it’s delicious! Thank you to my friend Sara for giving me vegetables from her garden. The herbs in the salad came out of my garden!
Time to get out those picnic baskets and find the perfect black black tie outfit! It is time for Brandywine in Black!!!
Fabulous and fun doesn’t even begin to describe it!
Ok so the details: guests wear black and pack picnic baskets and coolers with their favorite foods and drinks, along with table settings (don’t forget the candles and flowers!) and go to a fabulous Brandywine Valley location, which is kept secret until the day before the event. There is dinner, dancing, and prizes for best tables.
It’s an indoor pop up event…In black….in black tie and this year the accent color is yellow, but be careful lest you end up a bumble bee!
There are so many black tie events that are ho hum. This is not one of them. This is a wonderful group of people who are as nice as they are elegantly dressed.
Brandywine In Black 2016 Welcome to the Third Annual Brandywine In Black – the Brandywine Valley’s most sought after Pop-Up BYO dinner every year as Spring commences.
This year’s event will be held on Saturday, April 2 beginning at 6pm and ending promptly at 11pm. In keeping things ‘secret’ we’ll announce the location of the event on the morning of Friday, April 1. The event will be indoors.
We’re very excited about this year’s event and spectacular venue but most important our beneficiary organization.
This year’s beneficiary is The Young Friends of the Brandywine Conservancy & Museum of Art. We’re happy to support this local group promoting our open spaces, conservation and an appreciation for the local arts. The group holds several functions each year reaching out into the community to raise funds for various operating programs. You can learn more at http://www.youngfriends.org.
Also this year, we’ve expanded our ticket capacity. And, although the dominant color is Black, this year we’ve added the accent color “Yellow” commensurate with Spring. Last, additions to the Silent Auction will bring some exciting new items for individuals and families.
Stay tuned to our Facebook Page for more information and future announcements!
Tickets can be purchased through Brown Paper Tickets. Put together a table or join the community table! I suggest if you put together your own table add the extra service table. And it’s not paper plates and plastic glasses, either. Much like Brandywine in White and Diner en Blanc, it’s fine table linens and real dishes, glasses, and decor. The top secret location will be revealed to event subscribers April 1st!
This is one event you will love. The photos seen in this post have been graciously provided by the fine folks at Brandywine in Black/Brandywine in White.
So bean salad is a summer staple. One bean, two bean, three bean and more.
I decided to change it up. I took half a bag each of Goya dried navy beans and pinto beans yesterday and put them in to soak with salt and water overnight. I then cooked them according to directions on their packaging this morning.
While the beans were cooling I minced three large cloves of garlic, chopped fine one large red onion, chopped one fresh red bell pepper, peeled and chopped one fresh cucumber, and tossed into a bowl.
To that bowl I added salt and pepper to taste, 3 tablespoons of white table sugar , a bunch of fresh dill chopped, and a third of a cup of Italian flat leaf parsley chopped.
I mixed the salt and pepper, herbs and spices, along with the vegetables and drizzled olive oil and rice wine vinegar and red wine vinegar over the top of it and stirred some more. I always add more vinegar than oil to bean salads.
I should’ve measured exactly how much oil and vinegar but I didn’t I’m sorry- you want basically enough that your salad gets coated and sort of pickled but not enough that it swimming in dressing.
Last but not least I tossed in the beans which I had drained and mixed everything together, as well as adjusted for salt and pepper. I will now chill the salad down until this evening but it looks beautiful and tastes terrific!
So I am an Espresso maniac. I make it old school in the stove top pot, but I do love my Nespresso machine. I am a purist and I do not drink flavored coffees or espressos. The flavored coffees and espressos leave a metallic taste in my mouth. I like the straight bean varietals.
What I do not like about my Nespresso machine is how expensive the name brand Nespresso capsules are. So I have been trying different brand compatible capsules again. I have discovered yet another brand. It is called Gourmesso.
Gourmesso describes themselves as “Italian passion for coffee, combines with German Ingenuity”. At first that made me giggle as I had visions of an Alpha Romeo with a Mercedes Benz engine. However, I had their espresso yesterday for the first time and oh my, it’s not just good. It’s excellent.
The capsules arrive in little boxes and are vacuum packed in little foil packets, a few to each packet. Yesterday I had “Bolivia Pura Mezzo“. My first cup was a straight shot of espresso (pictured above). It was deep and rich and smooth and flavorful. It had that real espresso taste.
And the Gourmesso capsules fit the machine well. I had a second cup that was more my normal Café au lait or cappuccino style – I admit it I have a milk frother and warmer too- Nespresso Aeroccino Plus. (Normally I only have one cup of coffee, this coffee is good enough to tempt me to two!)
I haven’t decided what flavor I am trying this morning. You can order straight from their website www.gourmesso.com and their capsules are on Amazon.com as well. Their capsules start at around $0.45 per capsule. That is a much better deal than Nespresso brand capsules which start at $0.65 per capsule for the traditional capsules.
Ok well I am off to find coffee! Try Gourmesso and let me know what you think!
Today I had a very dear friend over for lunch whom I hadn’t seen in forever. One of my favorite people, she is actually a mom of one of my friends. (And I love that my friend will share her on occasion!)
I wanted to do something special so I had a lot of fun playing with Depression Glass today for my table setting. I have collected this stuff over the years at church sales and flea markets and the Smithfield Barn. The cute napkin rings are a bit of vintage fun and came from Garage Sale Chic Chester County which is now part of Home Eclective in Downingtown.)
Anyway I wanted to make a ladies who luncheon kind of lunch, so I did. I started with Kendall’s Gazpacho, and also served my twist on chicken salad and a new potato salad in a mustardy dressing.
And yes….approximate recipes are right here:
Chicken Salad with a Twist
Boil 3 bone in chicken breasts in water and sea salt. ( when cooled, I put the broth in small containers and freeze for later use).
When chicken is cooked, allow to cool. Remove skin and bones from breasts and discard. Next chop up the chicken into bite sized pieces.
Then, chop fine: 1 medium sized or small red onion, 3 stalks of celery hearts, fresh herbs (I used dill, tarragon, basil, Italian flat leaf parsley.)
In a bowl whisk together mayonnaise to taste, olive oil, red wine vinegar, a couple dashes of Garam Masala, salt and pepper. Also add a tablespoon of orange marmalade with any peel minced fine. (For me this was easy because my friend Sara had given me homemade orange marmalade that is not dense so I was able to spoon out a tablespoon of the jelly without the peel. The olive oil and wine vinegar is not so much, about 3 tablespoons each and maybe 1/2 cup of mayonnaise. Whisk together.
Combine all in a bowl and toss in a 1/2 cup of black or white seedless raisins. Mix and chill.
Roasted Potato Salad
Roast 1 1/3 pounds of small or new potatoes in a 400 degree oven with 1 head of garlic whole but topped (drizzled with olive oil, salt, and pepper to taste) for about 30 minutes give or take a few minutes.
You only want potatoes cooked and firm, not super crunchy and overly brown. I picked potatoes large enough to slice in half, did not peel them, and cooked them in a flat baking pan lined with parchment.
Meanwhile cook 4 oz of pepper coated bacon and crumble.(They have this amazing bacon at Pete’s Produce in Westtown that I used.)
Dice three stalks of celery heart stalks, 3 shallots, and one cucumber peeled and seeded. (Some people are cucumber sensitive so I have taken to scooping out the seeds as some have told me they like that better.)
Chop fine a bunch of fresh herbs- I used tarragon, chives, basil, dill, and Italian flat leaf parsley.
In a small bowl put half of the cloves on the head of roasted garlic minced, grainy mustard, balsamic vinegar, olive oil, and a little mayonnaise. Whisk it together and add a little salt and pepper to taste.
The humble roast chicken. A backbone of American cuisine. I am one of those people that loves roasted chicken. But I need to spice it up a little and not just roast it in the style of Julia Child all of the time.
So I have been experimenting with marinades that use plain Greek yogurt as a base. My favorite plain Greek yogurt is the Fage brand.
As I am especially pleased with today’s marinade so I thought I would share the approximate ingredients:
1 1/2 cup plain Greek yogurt
1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon dried tarragon
2 teaspoons dried rosemary
1 tablespoon of garlic powder
1 teaspoon hot Hungarian paprika
Salt to taste (kosher is best in my opinion)
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/4 cup olive oil
Dash or two of hot sauce/Tabasco
Combine marinade a greedy ingredients in a small bowl whisk well, taste for salt and set aside.
Take a 4 1/2 to 5 pound roasting chicken and butterfly it – basically you are cutting it in half and spreading it open so it lies flat.
Take butterflied chicken, put it in a large Ziploc freezer bag and dump the marinade on top. Squeeze all the air out of the bag and seal the bag and smoosh the marinade around. I then put this bag in a bowl and put it in the refrigerator for anywhere from five hours to overnight. I periodically smoosh the marinade around in the bag and turn the bag over so it coats evenly.
When ready to cook bring your chicken out of the refrigerator and remove from marinade and lay out flat in a roasting pan lined with onion slices. Discard the rest of the marinade. It has had raw poultry and it so you can’t use marinade for anything else.
The chicken goes into a preheated 350° oven skin side up and flat out for approximately 15 minutes per pound at 350° . I actually use a meat thermometer to check for proper doneness with poultry.
The chicken is delicious when you use a yogurt marinade. I will serve this with something like roasted carrots and a salad, or a wild rice mixture and a salad, or oven roasted potatoes and a salad.
I have always loved chocolate chip cookies. I have spent the last 25 years tweaking this recipe, which is mine and not anyone else’s.
My friend Ann asked me to share my recipe. So I thought I would.
It has been a terrific pre-Christmas day I have been baking most of the day, and I also had a visit with my childhood friend and former neighbor Alexandra. We sat and drank coffee and caught up as I baked. She lives in upstate New York now, and comes down periodically to visit her family who live locally.
Truly it was a perfect afternoon. I just love days like this.
Here’s the recipe:
Deluxe Chocolate Chip Cookies
Pre-heat oven to 375° F
2 cups flour
1/2 cup miller’s bran (coarse wheat bran – fluffy and adds fiber)
1 level teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt (not sea salt )
1 cup white sugar
1 cup brown sugar
2 sticks or half pound sweet butter room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons of cinnamon
2 large eggs
1 12 oz bag semi sweet chocolate chips
1 6 oz bag milk or white or extra dark chocolate chips (your choice)
1 cup chopped or crushed pecans (I make my own out of pecan halves – the trick is not big pieces but not ground)
2 crushed Heath bars or Hersheys Skor bars (optional)
Directions :
Measure out your nuts, chocolate chips, and Heath bars (if you are using them) in a bowl by themselves and set aside.
Measure out all your OTHER dry ingredients EXCEPT the bran and mix together in a bowl and set aside.
Get out another bowl for the wet ingredients.
Using your mixer cream butter and sugar until fluffy. Add vanilla and almond extract at low-speed and mix well. Add eggs one at the time at low speed.
Add bran by itself to the creamed mixture
When everything looks creamed not curdled, slowly add the flour, baking soda, baking powder, cinnamon, and salt about a half a cup at a time, mixing it low-speed. You will end up possibly having to mix this with a wooden spoon it may get too heavy for the mixer.
Stir/fold in the nuts, candy, chocolate chips.
Refrigerate dough at least one hour covered so it doesn’t dry out.
Drop dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Doughballs should be approximately 2 inches apart on the sheet. That means for each cookie sheet you will get 12 cookies.
Bake at 375° for 10 to 11 minutes. Check on your cookies so they don’t over brown on the bottom. If your oven is uneven you may have to rotate your cookie sheets halfway through baking.
When the cookies look slightly brown on the edges but golden and perfect in the center after 10 or 11 minutes, pull them out and allow them to cool for approximately five minutes before removing from the cookie sheet. Put the cookies on a wire rack to cool before putting in a tin.
You must cool cookies properly before placing in a tin because otherwise they will break before they are cool.
Enough politics! Life is more fun when you bake, so let’s talk pie. Pumpkin pie to be precise. ‘Tis the official season after all. This is my twist on the classic pumpkin pie and I have baked it- yesterday morning as a matter of fact.
I had a memorial service for one of my best an oldest friends mothers and as some of our high school friends were coming in from out of town, my sweet man and I opened our home to a casual cooperative dinner.
The table was all fall with a cheese plate of robust cheeses; a salad of arugula, spinach, radicchio and romaine; a cornbread that was like a soufflé; salsas and chips from East Goshen Farmers’ Market. And pumpkin pie and pumpkin bars with chocolate chips. Repair this with a beautiful rose wine from Wolffer Estate – a vineyard on Long Island in Sagaponack, NY. There was also a lively California Red, but and allergic to red wine so I can’t recall what it was. My friend Laura made the chili and it was awesome. It was a turkey chili and you would never have known.
This cooperative supper in a way was the perfect meal following memorial service tribute to a woman who began life on the Plains of Clovis, New Mexico. She was a remarkable woman who was all about friends and family, so I think she would’ve approved of last night’s casual supper.
It was a rare treat to be with some of my friends from high school, as we don’t see each other often enough anymore given distance and kid and other schedules.
They all enjoyed the pie for dessert, I hope you do too.
Incidentally I sent my fall table as a buffet last night with various dishes I have collected over the years, using mostly depression glass last night that was clear.
The napkins were a deep purple linen my mother had given me, the tablecloth a cranberry red vintage Irish linen picked up at a tag sale, and I used actual silverware.
A lot of people seem to take shortcuts with plastic utensils , paper plates and plastic cups, and I think were all grownups and we can set the table once in a while. I don’t think everything has to necessarily match hundred percent, and I love it when I’m able to put a table together with things I have picked up here and there. I would rather wash dishes and enjoy how I set my table.
Now the recipe:
Get out a small sauté pan- I have an 8 inch copper pan I scored on eBay – add 1/4 cup organic unsweetened coconut flakes, 1/4 cup pecan pieces, 1/4 cup walnut pieces, 2 tablespoons butter, 6 tablespoons sugar. Over moderate heat, cook everything up until nuts are all mixed up and toasty- butter and sugar coating it all. Set aside to cool.
Time to make a pie crust.
Crust:
1 1/4 c flour
3 tablespoons buttermilk powder
1/4 teaspoon salt
1/3 cup unsalted butter
2 tablespoons grated fresh ginger
1/3 cup sugar (white)
4-6 tablespoons ice water
Mix flour, sugar, salt, ginger, buttermilk powder. Cut in butter in bits with pastry cutter. Add water one tablespoon at a time and bring your dough together. I have the range of tablespoons because sometime the dough comes together with less, sometimes more. Roll your dough in a ball and wrap tight in plastic wrap and refrigerate about 25 minutes.
Next pre heat oven to 425 degrees
Get out a big mixing bowl.
Mix :
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
2 teaspoons grated fresh ginger
1 teaspoon ground mace
To that add:
2 eggs and beat
To that add:
1 15 ounce can of pumpkin- not purée in a can, but plain pumpkin
1 12 ounce can of evaporated milk
Beat it up until frothy
Set aside
Get out your dough and roll out until you can fit in a pie pan – I like 9 inch deep dish glass pie plates – I use vintage ones – some of which are pie plates. The dough goes into an UNgreased pie plate by the way.
Take a tablespoon or so if soft butter and coat the crust in the plan – I learned this trick watching Chef Robert Irvine one time – keeps crust from getting mushy .
Pour pumpkin into pie shell. Take nut mixture and sprinkle in a ring at edges of pumpkin. Cover your outer crust edge with either foil or one of those pie rungs to keep edges from burning . Put pie into 425 oven for 18 minutes, then reduce heat to 350 and bake 50 to 59 minutes or until knife comes out of center of pie clean.
It is a pie you need to babysit in the oven but try to NOT open oven door a lot
Cool pie for a couple of hours. Serve with real whipped cream LIGHTLY sweetened and dusted with cinnamon. Refrigerate leftovers.
So today was a pretty cool day. Today my frittata recipe which is being featured in The Epicurious Cookbook being released this October landed me on the front page of Epicurious.com, and while it doesn’t make me Julie Powell or Amanda Hesser or Ina Garten or Martie Duncan or Julia Child, my oh my it is still very cool to me :<}
Sooooooo….in the kitchen sink of it all, I have another recipe to post. Easy as pie. Make ahead and freeze, or make and eat the same day. And in case you are wondering why so many recipes end up as the kitchen sink of it all, it is simple: a lot of my recipes evolved out of what was fresh and in my kitchen needing to be used.
Kitchen Sink Chili
2 ears of corn – take kernels off the cob
1 onion (nice large and preferably sweet or red) chopped
2 LARGE cloves of garlic, minced
2 ribs of celery, minced
2 diced or chopped red bell peppers or red sweet peppers (sometimes they are long and red, not bell)
2 teaspoons each rough chopped: fresh basil, oregano, cilantro
Salt and pepper to taste
Jayshree Chili Powder (start with 2 tablespoons)
1 packet of Sazón Goya
1 teaspoon mild or sweet paprika (Spanish)
1/4 or 1/2 teaspoon hot paprika (Spanish)
1/4 teaspoon Chipolte chili powder
1 package ground turkey (28 oz)
3/4 lb. of beef round boneless chipped beef for a stir fry – chopped up small
1 15.5 oz can Goya small red kidney beans
1 15.5 oz can Goya black beans
1 28 oz can of crushed tomatoes in puree (I like Red Pack or Tuttorosso)
1 15 oz can of Kuner’s of Colorado Southwestern Chili Tomatoes (or tomatoes of the same size can that have Mexican or Italian spices)
1 6 oz can tomato paste
Cook onion, garlic, celery in a Dutch Oven with canola oil ( a few tablespoons – like 5)- to this add chipolte powder, Sazón Goya, paprikas, salt.
Cook over medium to low heat until translucent.
Add red peppers and corn. Cook about 5 to 7 minutes then add beef. Cook about 8 minutes more. Add ground turkey and cook through – keep everything moving in the pan so it doesn’t stick – medium heat, incidentally.
When turkey cooks through add beans (which have been DRAINED of can liquids). Blend in.
Add tomatoes.
Add tomato paste.
Add chili powder and herbs. Allow to come up to almost a boil and then reduce to a low simmer. Check and stir periodically to keep from sticking to bottom of pan. Taste a couple of times as well to adjust for seasoning – in case you wish to add more chili powder or salt and pepper.
Serve with your favorite chili extras…..chips, sour cream, shredded jack/cheddar, and so on…..
So yesterday I took a tumble down the stairs and ended up in the E.R. of Chester County Hospital. It was a somewhat full moon kind of crowd, and there was a run on sprained ankles. I had never been inside the hospital or to the hospital, truthfully don’t do much E.R. time.
Can I just say that hospital is amazing and what a good experience I had? The last time I had been near an E.R. was to pick someone up at Bryn Mawr Hospital and it was not like this. At Bryn Mawr, the staff was testy to say the least, and more concerned with personal calls on their mobile phones that caring for patients. And the place was dirty and smelled. Chester County Hospital was the opposite of that. The staff from checking in to checking out were so nice, and that hospital is the cleanest hospital I have ever been in.
Now that ouch is out of the way (I am o.k., just a sprain!) I got cool news today. The people that do Bon Apetit online (epicurious.com) are indeed publishing a recipe of mine in a cookbook being released this fall !!! You will have to wait to see what recipe it is precisely as it is now in the book but it is called “Kitchen Sink Frittata”, but I am so excited! They tell me I will also be featured in some little online write-up September 12th too.
For home cooks hungry for make-again recipes, here is an impeccably curated collection from Epicurious with more than 250 of their “4-fork” recipes, conveniently compiled in a book with new photography, new headnotes, and informative user tips. Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes. Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers.
Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts.
All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook.
Recipes include: Easy comfort foods: Chicken and Fall Vegetable Pot Pie, Beef Short Ribs Tagine, Spicy Mac and Cheese with Pancetta, Deviled Fried Chicken, Chili con Carne with Chili Cheddar Shortcakes
Fast Weeknight Dinners: Quick Paella, Wild Rice with Pecans, Raisin, and Orange Essence, Brussels Sprouts Hash with Caramelized Shallots, Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup, Pan-Fried Spicy Orange Tilapia
Please-Everyone Vegetarian and Vegan Dishes: Chilled Soba with Tofu and Sugar Snap Peas, Spiced Lentil Tacos with Chipotle Sour Cream, Roasted Eggplant Salad
Special occasion show-stoppers: Tom Colicchio’s Herb-Butter Turkey, Beef Brisket with Merlot and Prunes, Wine-Braised Duck Legs
American Classics Updated—Burgers, Pizzas, Salads, Pastas, and Grilled Cheese: Coffee-Rubbed Cheeseburger with Texas Barbeque Sauce; Hearty Asparagus, Fingerling Potato, and Goat Cheese Pizza; Lobster Pasta in a Roasted Corn Sweet Bacon Cream; Grilled Cheese with Onion Jam, Taleggio, and Escarole
Breakfast and Brunch Stars: Extreme Granola with Dried Fruit, Kitchen Sink Frittata, Crème Brulee French Toast, and Ultimate Sticky Buns
Decadent Desserts: Double Layer Chocolate Cake, Apple Tart with Caramel Sauce, Frozen Lemon Ginger Snap Pie, Peanut Butter and Fudge Brownies with Salted Peanuts
Destined to be that classic you’ll turn to daily, The Epicurious Cookbook enhances the very best online content in a gorgeous cookbook.
Product Details
Amazon Sales Rank: #284871 in Books
Published on: 2012-10-30
Released on: 2012-10-30
Original language: English
Number of items: 1
Dimensions: .0″ h x .0″ w x .0″ l, .81 pounds
Binding: Paperback
400 pages
Editorial Reviews
About the Author:
TANYA STEEL is the Editor-in-Chief of EPICURIOUS.COM. Winner of a James Beard award for restaurant reviewing, and a member of the Digital Hall of Fame, Steel was previously an editor at Bon Appetit, Diversion, Food & Wine, and Mademoiselle. She is the co-author of the award-winning Real Food for Healthy Kids. Launched in 1995, EPICURIOUS is the most award-winning food site on the web, which has received 64 awards, including two James Beards, an Emmy, eighteen Webbys, and three from the American Society of Magazine Editors.
So, how cool is this? To be in a real cookbook? FUN!!!! YAY!!!!! I love Epicurious.com and am so thrilled to be part of a cookbook they produce. As a home cook this makes me feel really good.
So yesterday I took a tumble down the stairs and ended up in the E.R. of