These pretty potatoes were first served in a restaurant in Sweden (hence the name) and are great to put in the rotation of side dishes that are easy to prepare, can be made in advance and look great with whatever else you are having. Continue reading
Carrot cake has really been around a long time. I remember my mother telling me that when she started making it in the 1950s, it was sort of regarded as a “healthy” dessert. Continue reading
At Whole Foods yesterday, I was browsing the fish counter. To my delight, they were featuring Atlantic swordfish, which the seafood manager informed me is now being sustainably harvested. Continue reading
Here’s another of Mom’s recipe box favorites. My Texas relatives have made this recipe for years, and there is a good possibility that every Sauce and Sensibility reader already has their own version of this recipe. Continue reading
Here is a simple and alternative version of the famous Italian dish vitello tonnato (veal with tuna sauce). The original dish calls for a cooked veal roast to be chilled, sliced very thin and robed with a tuna sauce made with fresh eggs, oil, tuna, capers, lemon juice, mustard, anchovy and olive oil. It is absolutely delicious but quite a bit of trouble. Continue reading
I recently returned from an amazing “girl’s weekend” with my book club. We had so much fun together as we always do—sharing a love for food and cooking in addition to our passion for books and conversation. Continue reading
