Last week, I found an unglazed ceramic Pigeon Toe Mod Mortar + Pestle at a modern home and lifestyle shop called Gather Home + Lifestyle, and I could not resist purchasing it. When I arrived home with my new treasure, I decided to use the mortar and… Read More
Sunday night my husband and I attended a master class at Publican Quality Bread taught by head baker Greg Wade. We enjoyed an outstanding dinner prepared to complement the bread by Missy Corey, Chef de Cuisine at Publican Quality Meats. We ate cheese and charcuterie with seeded… Read More
Throughout the month of January, I purchased Page Mandarins grown in California from my local market. Page Mandarins have deep orange flesh and rinds with a flavor that is intense and sweet; these mandarins are one of the best varieties for juicing and eating out of hand. Page Mandarins are… Read More
My husband, daughter, and I are enjoying the abundance of citrus fruits available at the market during the winter months. Although there are several varieties of blood oranges, the variety that is easiest to find in Chicago is called Moro. These blood oranges have colorful flesh ranging from… Read More
The mandarinquat is a hybrid of the mandarin and the kumquat. Mandarinquats and kumquats can be eaten whole, peel and all; the peel is sweet and the flesh is sour. They are delicious raw in salads such as shrimp, pork, and citrus salad with tamarind… Read More
I have been making Lemon Olive Oil Cake since the recipe originally appeared in Gourmet in April 2006. When the black raspberries appeared at the farmers market this week, I could not resist the temptation to add them to one of my favorite cakes. It… Read More
