Dragonia lifted the original recipe for this from Cooks.com, although she says the site sucks, because there are often omissions in the recipe ingredient lists and instructions that do not become evident until you do a thorough read-through.  But there were no such problems here.  We had everything that was necessary already in the house, [...]

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In the summertime, I like to make panzanella. When I saw that there were recipes for a winter version, I had to try it.
This is a yummy combination of garlic-parmesan croutons, butternut squash, and Brussels sprouts, from Michael Chiarello. The recipe is here. Some changes: It took me twice as long to cook the vegetables [...]

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It’s been a recent tradition of mine to usher in the spring with a colorful salad. The niçoise salad is one of my favorites (a poetic recipe can be found here), so when I saw a version on Bellini Valli’s site, more than burnt toast, I knew I had to make it.
Some changes I made:
1. [...]

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Iris got this from an employee of hers.  “It’s fast, cheap and good!” she says (adding with a sarcastic grin, “Much like me!”)   She also says with absolutely no hesitation that it’s much much better than the Empress’ Caesar Salad dressing. I don’t necessarily agree with that, but I’ll be damned if I’m going pass [...]

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serves 6
The Empress retrieved this recipe from a restaurant in Cancun, Mexico, where it was mixed at her table without measurements, straight from bottles and jars.  She has refined it through long practice to a high art.  She claims to have traded it for others all over the world.  Do not question the veracity of [...]

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