It all started at a pre-Christmas dinner with friends. It was our first time getting together, and we didn’t know them very well, but by the end of dinner, I found out the husband had a wine cellar—not just a good one, a great one. Like a lot of collectors he jokingly complained he had

I know very few of the thousands Sandy obliterated. Most I know responded this way, “We lost a few trees, no power for a week, but other than that, we were lucky.” That was pretty much our story—at least in Connecticut. Our home in Pennsylvania took a little bigger hit. When Sandy slammed the coast

As I sit here on the second day of the New Year I’m grateful that Maggy, Sharon, and I—Three Many Cooks—have stood the short test of time. For three and a half years now we’ve found a way to tell our stories and share our recipes. The first eighteen months of Three Many Cooks we

Maggy observed that while there are sweet scones, there aren’t many sweet biscuit recipes. Maybe we could develop one for blueberry biscuits.  Why not, I thought. Coincidentally a of mine had just offered a tip while I was in Panama City, FL last week.  Rather than pop the biscuits in a hot oven, he suggested

Photo credit: Brian Samuels of A Thought For Food / portfolio The key to hospitality is working hard, then letting go. Here’s what I mean. Two weeks ago Maggy, Erika of Ivory Hut, and I hosted our third annual Big Summer Potluck for about ninety food bloggers and sponsors. From the beginning, hospitality has been a priority

Making good homemade strawberry ice cream is time-consuming and tricky. You’d think simply churning fresh berries with custard would work, but it doesn’t. Instead, the fruit ends up icy hard, while the ice cream stays soft and silky—not the ideal texture. With my quick blender method, frozen strawberries pureed with milk and sweetener turn to

I’ve known for a long time that my parents would finally need my help. I just didn’t know how or when. There have been the little signs these past several months, Dad not being able to complete a thought, Mom agreeing—hesitantly—to round four of chemotherapy. On April 27th I got the call. They had decided

Cato’s Seafood Market and Steam Bar in Panama City Florida is a relatively new joint; fresh Gulf seafood for sale on one side and a restaurant and bar on the other. To give you a sense of the ambiance at Cato’s – it used to be a 7-11 (they kept the refrigerated drinks cases for the beer

A few weeks ago our family was in Panama City, Florida visiting my parents. After a playful day at the beach, we ended up in the Saint Andrew’s section of town at a restaurant called Uncle Ernie’s, a converted old house that sits on a dock right over the bay. Sun-drained and pink-skinned we washed

Maggy’s been obsessed with pizza for a while, and now I’ve hopped on the pizza train.  When you start to see the base as crisp sandwich bread or an edible salad bowl, pizza gets a whole lot broader! Now I see pizza possibilities everywhere. The other day I was on Pinterest and saw this gorgeous

Sharon and Anthony moved out of their apartment a couple of weeks ago. We’ve all been there, and it’s not much fun. I’d like to meet a couple that didn’t have at least a little tiff on moving day. You’ve just gotta plow through and endure. All I wanted to offer these two exhausted young

I’ve always loved avocados, but three things have made me start buying them nearly every time I’m at the store. First, they’re cheaper. These days I can pick them most anywhere for just a little over a dollar apiece. Secondly, we’ve come to realize how good avocadoes are for us. They’re high in fiber, potassium,

A few weeks back I was pleasantly stunned to read that meat consumption is down 12% since 2007. No one’s sure if it’s just the economy or whether Meatless Mondays is starting to have an impact, but meat consumption is clearly down. I’d like to think it’s all the meatless delicious recipes we’re starting to

Last year we ran a version of this tart entitled Summer Fruit Galettes. Since then I can vouch this tart works equally well with fall and winter fruits like apples and pears. Now that spring’s here, I’m happy to report it’s extraordinary with the classic strawberry-rhubarb combo. When the tart last ran I suggested using refrigerated