Julia Child was our first Top Cher, and Iron Chef when you consider what it took for her to get "Mastering
the Art of French Cooking published in 1961. The book is now in its forty-something printing and is still
going strong. The book and her ground-breaking series "The French Chef" change everything in the
culinary scheme of things. Thank you, Julia! I love your Salade Nicoise recipe, so I'll share it here.

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Happy 4th of July!

Get your July 4th celebration started with these little refreshing appetizers. I served them last year for my
4th BBQ and ran out of them before the burgers were finished grilling. Needless to say, I was surprised
and had to re-evaluated the appetizer situation.

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When is a cookbook not really a cookbook? When the content is about more than the recipes. . .

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Who says gingerbread should be reserved for winter months only? I love it, so in honor of National
Gingerbread Day I would like to share my gingerbread recipe with you. Enjoy it!

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A good sauce starts with deglazing the pan.

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I've been carrying collection of cooking magazines, mainly Gourmet, around for years, refusing to
let go of them. Each one holds something for me and now read about it's demise saddens me.

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I was inspired to make these apples by this month's (October 2009) issue of Gourmet Magazine.
The cover looked so enticing, I wanted to take a bite out of it.

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I can't help it, I love muffins! I hope you do too!

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Cinco de Mayo Celebration: an easy refreshing dish that requires no cooking!!

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I was jonesing for cheesecake one day and scrounged my pantries. This is what I made.

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Give It A Bath!

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Bon Appetit Cookbook is one big book!

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When there is no more cookery in the world there will be no more letters, no quick and lofty intelligence,
no pleasant easy relationships, no more social unity.

- Marie-Antoine Careme -

What's all the hype about the movie No Reservations?


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In honor of the upcoming release of the movie "Ratatouille" I this thought would be perfect for today's topic.What is it? The dish's origins can be traced to the Provence region of France and doesn't contain meat of any kind, neat even rat. Ratatouille is considered a ragout usually consisting of tomatoes, zucchini, eggplant, garlic, sweet bell peppers and herbs simmered in olive oil. The word ratatouille literally translates . . .

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