Bakalava, Chocolava, anything made with phyllo dough is fantastic!
I have been making bakalava since the early 70’s and I can’t believe I have never been intimidated by working with phyllo dough.  I love making anything with the stuff.  I have made little baskets to use as vessels for different appetizers. I have roll it up into roses to use [...]

There’s nothing like a good sorbet to cleanse the pallet between courses.
These two sorbets were part of our ten course New American Tasting Menu we did the day after Thanksgiving.
We have been trying to post some of the recipes we did that night and as usual, it has taken awhile to get things pulled together. [...]

New American Feast — Tasting Menu and a Michie tradition.
Every Thanksgiving for the past eight years or so we have had our “Michie” feast on the day after Thanksgiving.  It’s a good thing that our Thanksgiving menu is pretty traditional because so much work goes into our meal on the Friday following Tday. Here’s our [...]

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She [...]

Remember that banana pudding your grandmother use to make that was piled high with meringue and browned in the oven?
I remember my mother and grandmother making homemade banana pudding. I remember the smooth custard that they made from scratch. NO instant vanilla pudding and no whipped cream on top. Instead their banana pudding had that [...]