Mar. 12, 2012 6:48 am
Updated: Mar. 24, 2012 9:38 am
I am writing one of many books on a new way to approach your cooking: Follow your nose.
"Ad hoc, ad loc quid pro quo. So little time, so much to know." The words of J.H. Boob of the Yellow Submarine ring through my ears. He is my muse. I wrote the book on oddly busy. I ran the first sports…
Baked callas. An old N'Awlins recipe without the fried fat that tastes great as a griddle cake!
Risotto not loaded with butter? Blasphemy! This risotto got raves from my picky eaters. In my box!
A terrific indian chicken salad that's quick, very tasty, and near zero in the fats dept. In my box!
Author, screenwriter filmmaker, journalist, publisher, foodie.
My favorite things to cook
New Mexican, anything Asian, Italian, although I'm learning Georgian and Polish cuisine right now.
My favorite family cooking traditions