It’s the Monday after American Thanksgiving, and that means red and green on everything everywhere. And why should this gelatin salad creation be any different? Besides, everyone loves cranberries and I’m certain that no one is sick of them yet. Right?
In nature, a bright shade of red often screams, “Stop! Don’t eat me, you fool!” But what kind of dull existence would it be if I listened to reason? No. When wild Beet and Horseradish Mold warns me with its brilliant hue, I scoff. Do your worst, I say!
It feels like it was a long time coming, but summer is finally here! And when it’s summer, I start looking for foods that require as little heating-up-the-kitchen as possible.
Anyone can prepare a delicious meal, but it takes a special sort of foolhardiness to cook and consume (and document!) food that you suspect will be hideous before you even start. Sometimes I find recipes (especially in my older cookbooks) that look so ill-advised that my curiosity gets the better of me and I need […]