The other day I was all gung-ho to make parmesan tuiles.  The recipe was from a trusted name in the cooking industry but as I was dishing out the ingredients, something inside me was saying the quantities, oven temperature and method seemed off.  But, because it was from a trusted source, I shrugged off my…

Adobo is a sauce that is indigenous to the Philippines.  When the Spanish colonists settled in the Philippines during the 16th century, they saw this traditional Filipino cooking method and called it adobo (from the Spanish word adobar, meaning marinade).  Spanish adobo, however, is not the same as it has a reddish hue due to…

The entertaining season is just around the corner!  Christmas is in 47 days and now is a good time to think about what you’ll serve at your next soirée.  I have my go-to finger foods but I always incorporate a few new ones every year.  And boy, do I have a humdinger of an antipasto…

When we invite friends over for dinner, it’s always a new menu.  And after many years of entertaining, this can seem as though there’s nothing new left in the tank!  Which is what it felt like last Thursday.  We had invited our good friends over for a bite to eat on Friday but the day…

After a green Spring and Summer, autumn is a pretty time for me.  The deciduous trees and shrubs shed their leaves by showing off brilliant shades of yellow, orange and red.  I love how everything in life is cyclical starting with the seasons.  And autumn is a signal for me to start my preserves.  Farmers’…