Ricotta 3 Ways

Ricotta 3 Ways

Ricotta is a very versatile cheese that makes a voluptuous, satisfying dessert. It’s fast and easy, whether you need an elegant finish to a meal for last-minute guests or a homey dessert served in a mason jar with a wooden spoon. It’s all a matter of presentation, as are so many things in life. I like having a recipe in my back pocket that can work in just about any setting. All it needs is a bit of fresh fruit, […]

Mr. Sunday's Suppers Lea and Lorraine Wallace

Mr. Sunday’s Suppers

My friend Lorraine Wallace has just published her THIRD cookbook, Mr. Sunday’s Suppers. It gave me the opportunity to throw a book party and invite her many friends to celebrate her success. My favorite caterer, Design Cuisine, served foods made from the cookbook: tiny chicken parmesan, pulled pork barbecue, mini-BLTs, and salmon chowder sips. For those with a sweet tooth, we had Lorraine’s pecan bars and chocolate-covered strawberries – a decadent pre-Valentine’s treat. It was a great crowd, with lots […]


The Four Horsemeals of the Egg-Pork-alypse

“I am submitting this menu from a Pawnee institution, J.J.’s Diner. Home of the world’s best breakfast dish: The Four Horsemeals of the Eggporkalypse.” —Ron Swanson, Time Capsule, Season 3, Episode 3 Serves: Ron Swanson, or all of the Pawnee Rangers Prep time: 30 minutes


Turf and Turf

“I call this turf ‘n’ turf. It’s a 16-ounce T-bone and a 24-ounce porterhouse. Also, whisky and a cigar. I am going to consume all of this at once because I am a free American.” -Ron Swanson, Sweetums, Season 3, Episode 15 A T-bone steak and a Porterhouse steak are the same cuts of beef, from slightly different parts of the loin area of a cow. Serves: Ron Swanson or an entire Little League team Prep time: 30 minutes