A lavender prosecco cocktail is the perfect drink for a New Year celebration. A glass of bubbly is de rigueur for festive occasions because it’s both traditional and elegant
Argentinian flan differs from others in several ways, with use of sweetened condensed milk and dulce de leche topping instead of caramel.
Bone-in standing prime rib roast, the world’s best mashed potatoes, roasted green beans and pecan pie make this a Christmas Menu to celebrate.
The first time I served the world’s best mashed potatoes, my daughter-in-law said, “throw away every other recipe, these are the best I have ever eaten.”
They almost mash themselves when you use a potato ricer. It makes the most uniformly smooth mashed potatoes you can imagine.
Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.
The Monkey Bar is one of those places that I must visit while in New York. It is still the quintessential piano bar with beautiful artwork and fine cocktails.
Mayan lima beans are my favorite way to eat them. Searing to cook them preserves all their natural flavor for the best lima beans ever.
Alinea in Chicago, in January. With the wind howling off lake Michigan it’s a very cold place, especially so this year. A polar vortex brought freezing temperatures far below normal. Who in their right mind would plan an excursion there in the dead of winter? Well I did, and the great salesman that I am, persuaded three friends to go with me. The lure was an opportunity to dine at Alinea. With amazing, imaginative food and theatre in equal measure, it’s a highly sought ticket.
This is our Thanksgiving Menu, but first let’s talk about food insecurity. It’s a problem everywhere and not only during the holidays.