Ask Chef Phyllis What can you tell me about whipping cream that I’ve already opened and has been in my fridge a little past its “best use” date? In this time of stay at home, I do not wish to waste anything. It smells fine, but it’s thicker than when I opened it. Can I […]
Author Archives: Phyllis Quinn
29
Apr
Apr
I woke up Wednesday morning with the notion that all was well. But then in a New York minute, I remembered that I’m living through a pandemic—never before known by my generation or, for that matter, anyone I know. (My dad talked of the Great Depression, and to this day my memory of him hoarding […]
22
Apr
Apr
This year of 2020 is a particularly difficult time in the world. Indeed, it’s a time of crisis. Just a few months ago, this hysterical news would have sounded like Orson Welles’ “War of the Worlds” did back in 1938. My friends, not knowing what the future holds touches all of us. We all need […]
01
Apr
Apr
In a post from about six years ago, I wrote about feasting (and I do mean feasting) on paella at a restaurant called Trader Vic’s in Puerto Rico. It was a truly memorable and romantic evening in February. Back in early 1960s, many in-the-know New Yorkers would jet off to sunny Puerto Rico to escape […]
12
Mar
Mar
This post is about a treasured recipe: the best pomodoro sauce ever! Pomodoro translates to “golden apple,” although we know it is the Italian word for tomato. This sauce, which is everywhere, really is the golden apple of Italy. (Word origins do fascinate me.) My family has enjoyed this recipe for generations on traditionally lazy […]
27
Feb
Feb
Ask Chef Phyllis It seems like just yesterday it was New Year’s Day, but as I glance at the calendar, I see that we’re already at the end of February! Any time now, these slow, bitterly cold, never-enough-sunlight days will be coming to an end. However, though spring is just around the corner, winter is […]
13
Feb
Feb
Now that we’re already into the second month of 2020, perhaps it’s about time that I write one of my “that’s-the-makings-of-yet-another-post” post, as I’m fond of saying. (My regular readers surely know what I’m talking about—and any new readers will know soon enough!) There may be many of these over the coming year, but for […]
09
Jan
Jan
Ask Chef Phyllis It’s the time of year that my husband goes fishing in British Columbia with his buddies. He comes home with great fish, but I’m tired of making and eating it the same old way. I usually dip it in pancake and beer batter and fry it. I’m thinking that deep-fat frying isn’t […]
29
Nov
Nov
I could have just as easily titled this blog post “Why No One Turns Down a Dinner Invitation in Italy.” That’s right—no matter the hour, no one in their right mind would turn down a dinner invitation in Italy. In fact, my son Billy tells me that it would an insult to do so. During […]
22
Nov
Nov
Ask Chef Phyllis This is the time of year I start thinking about turkey. I roast a large bird for our family (about 22–25 pounds), because they enjoy seeing a whole bird on the table, like a picture postcard. However, they don’t really enjoy the drumsticks and other dark meat, which we sometimes save for […]
14
Nov
Nov
Ask Check Phyllis It’s been a long time since I’ve done anything with chickpeas. But last week at a party, the hostess served not only hummus as the appetizer but also a chickpea soup. She said was an old seafood recipe from Tuscany. Can you shed some info on this delicious soup? It was a […]
25
Oct
Oct
Ask Chef Phyllis I was gifted a tin with all kinds of nuts in it. I left it on a shelf in my pantry and forgot about it for many months. When I finally opened the tin, the nuts looked okay but most tasted nasty. The almonds were okay, but the pecans and pine nuts […]
11
Oct
Oct
Ask Chef Phyllis No sooner had I finished my post on gluten-free pastry cream than I received a phone call about gluten-free dough…for cream puffs and eclairs. As you know, you can make both with the same dough (called pate a choux, or choux pastry). And since it has no sugar, you can make a […]
04
Oct
Oct
Ask Chef Phyllis I need a recipe for a good, no-fail pastry cream for the Napoleons and creampuffs that, after many attempts, I’ve finally mastered with rice flour substituted for the wheat flour. But the pastry cream also has to be gluten free and fool proof. Is this too big an order? I have a […]
27
Sep
Sep
Once upon a time in New York City (which will always be my town), there was a little place in Queens called College Point—known by residents as the first town over the Whitestone Bridge. College Point is where I owned and ran a bar and grill with a name that may be a bit cutesy […]
29
Aug
Aug
Ask Chef Phyllis: I like Thai food and eat out at my favorite restaurant when I can. I live in Louisiana where seafood is abundant. I’m interested in a beef dish that is delicious and tender. Beef is my new favorite meat, but I’m not sure this dish will be easy to duplicate at home […]
22
Aug
Aug
After sitting for four-plus hours in a plane as it taxied from one runway to another at Denver International (due to inclement weather), it occurred to me that air travel isn’t the same animal as it used to be. My own thoughts—I’m bored out of my mind. We’ll never take off. It’s only a seventy-minute […]
08
Aug
Aug
Ask Chef Phyllis: It’s come to my attention after some reader emails that most of you think the slow cooker is a strictly wintertime vessel. After all, nothing sounds better on those cold winter mornings than coming home to chili con carne or a thick, hearty split pea soup. But to say that the slow […]
25
Jul
Jul
Ask Chef Phyllis: Summer is nearly here, and I love cold, creamy, mayonnaise-based potato and macaroni salads when we go to the beach or on a picnic. But everyone says that it’s unsafe to keep them in a cooler for too long. Is this true? Do you have ideas that will make me feel better […]
30
May
May
Ask Chef Phyllis I have a field of wild asparagus—at least I think it’s wild). We’ll have a lot for about a month only. Is this common? Will it keep long once we cut it, or can it be frozen? I don’t think I’ve seen asparagus in the frozen section at our supermarket. Do you […]