Goode Eates

Illusion foods -- foods designed to fool the eye or the palate -- were very popular in the Medieval era.  I have several recipes that descri...

Sometimes judging a book by its cover turns out to be a worthwhile decision.  That's what happened when I came across The English Biscui...

Today's region of choice:  The Arab States. The book:  The Arabian Delights Cookbook by Anne Marie Weiss-Armush, published in 1995. ...

This month's country:  France!  It occurred to me that I have never made cr êpes despite having enjoyed them once in Carcassonne, France...

I have a lot of cast iron pans. The five frying pans are the ones I use in the kitchen most often; I also have a griddle, a fajitas pan, a...

And Now for the Finale!  Jing Char Siu Bau This is it -- the part you have been waiting for:  assembling the bau, steaming them, and enjoy...

Welcome to Part 3:  The Dough This stage of the preparation has fewer ingredients and is really quite simple to do.  The main planning par...

Welcome to Part 2, The Filling. Again we have a recipe with a lot of ingredients but easy preparation.  Once the Char Siu is cooked and co...

Happy New Year, 2014! This is the beginning of my third year of blogging and I'm pleased to report that in the first two years I have ...

I reserve the last posting of the year for one of my favorite recipes, and this year I'm pleased to share with you "Sweet 'n...