“I sat with my back against the drafty Victorian window, my gray wool sweater being lapped through the pane by Long Island Sound’s November winds and my ears like a beach, caressed by waves of conversations swelling in the kitchen . . .”
This savory side makes for an excellent starter or can be served in lieu of a baguette. It is absolutely impossible to eat just one or two – or even three . . .
I was standing in the midst of a dying garden of hydrangeas and bittersweet when my mother-in-law emerged from the 19th-century Czech farmhouse carrying a crate of apples she received from a neighbor’s orchard. . .
Ah, the quiche! An open-faced, appetizing tart that can be served warm as a main meal and paired with a fresh green salad and a crisp white wine. Served cold,
At the grocery store this week? Keep walking by the ready-made pie and pastry mixes. Your great-grandmother didn’t need them to create a golden-brown, flaky, buttery crust and neither do