November 16, 2011 
I had some friends over recently to drink wine. I figured that I’d serve tapas because they are easy, casual, can be made in advance, and people can nibble on them over time. I knew we’d have plenty of gourmet cheeses and meats (mandatory), but wanted to add in a few other items that wound up having some Spanish flair. Here they are:
Fig and Olive Tapenade
This was the belle of the ball. It sounds odd, but it can be made quickly, well in advance. It doesn’t look as good as it tastes, that’s for sure. You could substitute goat cheese.
Read the full article → November 3, 2011 
I didn’t really like brussel sprouts until I was in my 30s. My mom made them for La Jolla Girl and, to our complete surprise, she loved them. We had to up our brussel sprout intake. When the November issue of Whole Living Magazine (a Martha Stewart publication) landed in my mailbox, I knew I had to make the roasted brussel sprout recipe on the cover. Because I have a habit of not thoroughly reading recipes before starting them, I accidentally omitted a few steps. I’ll give you my version, which is a little easier than Martha’s, is still delicious, and you can wing it a little bit too.
Read the full article → 
Follow Me On: