There are two types of trifle, fruit trifle and sherry trifle. This is my grandmother’s sherry trifle recipe, the dessert that followed many a proper English Sunday dinner in my... Read more >>

I like to have a variety of beverages for my guests but I’ve found it’s usually slim pickings for the designated drivers and others watching their alcohol consumption. This... Read more >>

The most precocious of penthouse residents sang “Happy Birthday” as The Plaza turned one hundred this past month. Moms and daughters alike know Eloise for her fun-filled antics in the... Read more >>

As if we weren’t gouged enough by the rising gas prices, we are now enduring a huge hike in our milk prices too. With some areas of the country now paying over four dollars per gallon, the... Read more >>

One must remember that a century and a half ago, frontier settlers didn’t have refrigeration, so sourdough bread was created out of necessity. The process of making sourdough starter became... Read more >>

1 Cornish hen per person eating (wash well) 1 large skillet cornbread (cooled down) 1-2 cans chicken broth of choice 1 tbsp. onion powder 1 tbsp. salt 1 tbsp. ground black pepper Add sage... Read more >>

7 - 10 venison roast, cleaned and prepped for cooking 1/4 cup Dale’s Seasoning 1/2 cup any brand “Cola” 1/2 tablespoon Worcestershire sauce Dash of salt Dash ground black pepper... Read more >>

Bobalucci’s (a restaurant where I was Executive Chef from 1987-1995) exciting fresh vegetable dish that goes well with any entree. For ultimate quailty, it is imperative that you only use the... Read more >>

A classic dessert recipe made simple and fast. Ingredients: 2 pints fresh strawberries (rinsed, de-stemmed, sliced long ways) 24 ounces Cool Whip 4 ounces Cointreau liqueur 4 ounces light brown... Read more >>

It was a toss-up between frozen puff pastry and the chilly thrill of the dough. My mind and heart raced together as I moved toward the Vons grocery mart of Echo Park, a small province of Los Angeles... Read more >>