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Posts Tagged ‘Dukan’

There is a restaurant near by to the place we go to the beach that we love. In fact, it’s our new favorite restaurant. It’s an old country house a block from the beach and it has a large front porch on which to eat a lovely gourmet meal. After going there a couple of […]

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I knew that I was going to have to serve something along side the tea sandwiches but I struggled for a while to think of what it should be. I knew I wanted it to involve a vegetable to balance out all those carbs from the bread, but I didn’t want to make a salad, […]

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I found this recipe a couple of years ago in one of Melissa Clark’s “Good Appetite” columns in the New York Times Dining Section. I have been in love with it ever since.

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I know, I know, you must be thinking, “quiche again?” I’ve only given you about six different kinds by now… but… would you buy that this one’s different? Look, if you run with it, I promise to lay off with the quiches for a while… promise.

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A few weeks ago I had a lovely walk and picnic lunch with my friend Amy. The heart of that lunch was a simple sauteed broccolini that she made. It was so good it’s been haunting me ever since.

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This is a very slight variation on my previous roasted asparagus post… but it is so worth it and if you haven’t thought of it yourself you’ll be glad you know about it now.

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A few weeks ago my friend Susan posted on her blog a broccoli quiche. It looked good. Good enough that Evelyn took one look at it and said, “Can you make that?” You know me by now, right? See if you can guess what happened.

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There are a million and one different ways of making this style dish. I’m sure that there is some “one authentic way” but, in my usual cavalier style I have pretty much ignored that idea in favor of simply combining flavors that go well together in a familiar way. I’m not a fan of raw […]

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This was a recipe that I stole from Mark Bittman. His dishes are always so easy to prepare and take no time at all to make. That is, after all, part of why his column in the New York Times was called The Minimalist. His recipes aren’t fancy, just good to eat.

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I worry that I use these ingredients too often. But they are so good I can’t resist them. Kalamata olives are so good and the combination of these flavors is outstanding. That said, they are all also frequently in my fridge so when I’m looking for something to throw together at the last minute they […]

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