January 2011

At 2Gourmaniacs, it’s all fun and games, smiles and giggles, even after the dishes are done and the pots and pans washed –…

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One obvious reason to make root vegetable soup, besides it being so good for you, is that it lends itself to a luscious…

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Cocktail guests coming over unexpectedly? Not a problem, when you have some salmon-horseradish mousse in the refrigerator. This quick and easy palate pleasing…

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After a few weeks of cooking (and eating) just about every cuisine but Italian, I was craving a good, wholesome pasta dish. The…

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No, I’m not kidding, it really is. I’ve used Rose Levy Beranbaum’s basic brioche recipe for years and I’ve never had a failure…

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While leafing through a recent Food & Wine issue, a seared tuna steak recipe caught my attention with its citrusy soy sauce, so…

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If you’ve ever indulged in what I call “reverse shopping,” such as buying an entire outfit to match, say, a scarf, tie, or…

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For Christmas, our good friend Dylan gave Robert an autographed copy of “The Shun Lee Cookbook” and I’m very glad he did because…

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I know what I forgot to talk about in yesterday’s post; the six 1.5 lb lobsters I got in Chinatown the week before…

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Well not really, thank goodness! Actually, more like dreaming about the fishes. Generally, when we purvey seafood from Arthur Avenue in the Bronx,…

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