Live Qualitarian: Eat Well
Sorbet making is simple, and the finished frozen assemblage is a very good palette cleanser for a complex, finely flavored meal. For this reason, and because I bought two persimmons at Thanksgiving that were horridly unripe until the end of the year, I made a persimmon sorbet as the amuse
Saumon en Croute Saumon en Croute seemed like a big project to take on for our annual New Year’s Eve cook-athon. Before the event we practiced, worried that puff pastry was an impossible task for a home cook. Instead, choosing the correct type of salmon turned out to be what
Mission for Fest of Changing Years: To enjoy making and eating a multi-course meal as an alternating gift for each other. Ten years ago, my husband and I made that our goal for celebrating New Years Eve. Back then, our work left us mostly alone on that night, kids were