Ask Chef Phyllis: You’d never guess that one of the most frequently asked holiday questions people ask me (and also the second most asked question of all, right after ideas […]
Category Archives: Ask Chef Phyllis
Ask Chef Phyllis: I was at a class (kind of a party) where you were teaching cheese-making. I didn’t think about it until now, but you made dinner for the […]
Ask Chef Phyllis: It’s been awhile since I made homemade gifts, such as scented pine cones, zucchini-nut breads, and salted nuts, for Christmas. But I’m really finding that gift-giving has […]
Ask Chef Phyllis: It was interesting to see other bread recipes on your website. I love bread, and I liked the recipe for Portuguese sweet bread, which is famous in […]
Ask Chef Phyllis At Christmastime, I make a huge three-cheese, three-meat lasagna. I admit that it’s a lot of work to prepare, but when all done, it’s done. Put it […]
The description of a new TV show says, “Friendship isn’t a big thing, it’s a million little things.” Well…yes. You can say the same thing about a life, and a […]
How about a recipe for savory chicken and lentils in a mouthwatering wine-mushroom sauce? Did I get your attention? I’m the first to admit that a plate of lentils didn’t […]
Before I begin this story, I should tell you that I wrote a previous blog post about a Cuban Pork recipe that I discovered during a trip to Puerto Rico […]
Ask Chef Phyllis So many stories are told of the dish prepared for Napoleon in celebration of his victory against the Austrians at the Battle at Marengo in June 1800. […]
Ask Chef Phyllis I know from your book, Udderly Cultured, that caprese salad and pizza are your first choices for fresh mozzarella. Can I put the fresh cheese I make […]
Ask Chef Phyllis I haven’t made stuffed cabbage in a long time, even though my family has been asking for it lately. It takes more than 2½ hours in the […]
Ask Chef Phyllis: I recently watched celebrity chef Wolfgang Puck stop by Late Night with Stephen Colbert. He presented a very expensive gift to the host—a tiny truffle that was […]
Ask Chef Phyllis: I need something special that kids (ages eight, ten, and twelve) can help prepare on Mother’s Day for our mom. She loves pancakes, but I don’t think […]
A lady friend came to my house for lunch last week. I was serving my version of Waldorf Chicken Salad (a recipe inspired by the nearly forgotten and long-closed Schrafft’s […]
Ask Chef Phyllis: I’m not in the habit of using just chicken breasts or parts and need to find a good recipe for whole chicken. I know how to cut […]
Ask Chef Phyllis: Back in the day, before the supermarket took over every mom-and-pop shop, our town, Assonet (just a few miles from Fall River) had a real bake shop. […]
Ask Chef Phyllis: My family’s specialty for any get-together, wedding, or potluck is BBQ style spare ribs. Our family ribs are steamed in aluminum foil over an open pit of […]
I’ve been trying to make dinners that are quick and tasty. With two teenage boys always having to go somewhere in a hurry after school or after dinner, I need […]
Ask Chef Phyllis: What do you know about Swedish breads? Limpa, pumpernickel, and other really dark ryes are my favorites. But they are, in my opinion, the most difficult breads […]
Bread of Tuscany, Umbria, and Marche, Regions of Proud Traditions Ask Chef Phyllis: Is it possible to find a good tasting, really crusty bread like the Pane Toscano that we […]