As I said in my first post “The Experiment Begins”, I spent summers on the Cape during college and graduate school and worked at a restaurant called The Mooring. Those were fun times and I met some great friends, many of whom I am still in touch with to this day. It was during these …

While I may have been quiet here for a couple of weeks, it doesn’t mean the kitchen has been closed. It finally stopped raining after the wettest month in Chicago’s history, so I allowed myself to indulge in my other passion (er, obsession?), golf, a few days a week. It felt almost normal, playing golf …

Before the emergence of Molecular Gastronomy and the theater that is created by the use of liquid nitrogen in restaurants today, the entertainment in your fine dining experience was frequently the Caesar Salad prepared tableside. Your server would wheel a trolley with a large wooden bowl to your table and it was “lights, camera, action” …

No, that is not a typo . . . It is Saturday morning which is farmers market day, or at least it should be, so I am in mourning. While we live smack in the middle of downtown Chicago, we are blessed to have a farmers market footsteps away on Division Street, and I mean …

I had some Littlenecks that needed to be used from an Island Creek Oyster order and we had already had some grilled and steamed, so needed to change it up. Linguini with Clams is popular on many Italian restaurant menus, but I have often found it rather soupy and the sauce didn’t do much for …

As I’ve said before, I prefer cooking to baking, but muffins are a regular part of my repertoire. I often make them when we have guests, as it’s an easy way to make a grab and go breakfast that everyone enjoys. My Go To is the “Marshy Muffin” recipe that was handed down to me …

We would have loved to be at our home on Cape Cod this weekend, but we are in Chicago, so brought the
Cape to us.

Is there anything better for Sunday brunch or at a football tailgate than a Bloody Mary? It’s my family’s tradition to have “Bloodies” on most holidays, and Thanksgiving, Christmas and Easter would not be complete without them. My father would make a large pitcher of his “special recipe” and everyone would have one as they …

When I wrote my post about Cannoli last week, the first “Like” and “Comment” on Instagram were from my niece and Goddaughter, Abby Duvall. Her comment? “Love Cannolis!” I know I said I would probably just buy them in the future after losing to the hot oil, but I can’t say no to “Sweets”, so …

When your friend asks you to do a cooking class by Zoom, how can you say no??