This remarkable tomato butter (marmalade) will be a recipe you repeat year after year. It’s made with your green beefsteak tomatoes, fresh on the vine, not yet fully ripened or, alternately, left on the vine at the end of the season.
I was recently introduced to Two Oceans South African Shiraz and was told it’s the same as my often used Obikwa. An oxymoron: the same but different.
This incredible chicken entree was one of my Gourmet Cooking with Carolyne first-year gourmet cooking newspaper columns in 1976. The chicken kiev is a perfect complement to my mashed whipped potatoes.
If you are fortunate to have delicate Arctic char, don’t waste even a spoonful. Switch it up like the salmon. Maybe add a tiny bit of my cranberry mayonnaise. Mouth watering yet?
These bite-size nibbles are a perfect size. Arrange for at least three per serving tucked among loosely arranged fresh Boston bibb lettuce on a large platter.
Fruitcake keeps for ages, but you could always freeze the leftover fruitcake, cubed. But I discovered an additional use: stuffing!
Did I hear that right? Busy Realtors don’t have time to cook? This no-time-at-all delicious fish might cancel that comment. And multi-tasking is always doable.
Serve this very special mash alongside braised brisket or my oxtail ragout from the 1970s. (potato dumplings; cheese coins)
My clam chowder is now your clam chowder. Enjoy! I’m sure you will need seconds, so make plenty.
Homemade bread and butter pickles were lined up on a salted butter spread on white Wonder Bread after the Second World War.