Ask Chef Phyllis Our neighbors stopped by recently around lunchtime, and all I had in the house was eggs. I know that frittatas are so popular today, but what proportions make a good one? What kind of pan is best? My guests said that a cast-iron skillet is a good choice. Can you help? —Christine […]
The transition between winter and spring can often be a little challenging for the home cook. Market shelves are unpredictable, and the quality and taste of produce is heavily dependent on whether the season cooperates in prime growing areas. Not to mention, at this time of year, it can be hot and sunny one day, […]
The road to more healthful eating can often feel daunting. Less-optimal temptations beckon us from every corner: refined and adulterated ingredients, toxic quantities of sugars, and questionable additives abound. And to top it all off, even when you think you might be making a healthy choice, much of the information out there is conflicting, misleading, […]
Ask Chef Phyllis: Many years ago, my grandmother and great-aunt Theodora made a southern dish they called Deviled Autumn Pork Chops, For lack of more information, I know they used spicy mustard (maybe even more than one kind), country ham, and collard or mustard greens in it. In late autumn, when the pigs were slaughtered, […]
I’ve been rather enamored with the bold, exotic flavors of the Eastern Mediterranean regions for quite some time. Growing up, I was fortunate to experience the influence of Greek, Turkish, and Lebanese cultures, though I barely ventured outside my comfort zone—pita, hummus, shawarma, and the like. As I’ve matured, I’ve discovered just how many other […]
Those who have been reading my blog for some time now, might know that one of my favorite things to do is revamp classic recipes, to make them more wholesome and fitness-forward, and to suit restrictive diets and alternative lifestyles. Those who are new to the site, welcome! I hope you find a wealth of […]
Fresh, Fast, and Family-Friendly I always start getting a hankering for spring towards the end of February. Funny, because we really haven’t had much of a winter this year (though there is presently snow on the ground…finally!). I think this is simply hardwired into my brain from growing up in the Pacific Northwest, where the […]
We’re well into the second month of 2019, a reasonable point to look back and assess any health goals we set for the year. It’s a great time to congratulate ourselves on our progress and hard work, and also to attend to any essential adjustments needed to assure we stay on track with mindful eating. […]
Even though I’ve never been a staunch Valentine’s Day enthusiast—believing instead in exhibiting my adoration for those I care for every day of the year—I have still always relished sharing the love with others by preparing the most heavenly little desserts for two, going all the way back to my days as a pastry chef. […]
Many moons ago, eight years to be exact, my entire life as I knew it changed. I remember it vividly—we were in the midst of a lovely snow storm; I had stayed up far too late reading Harry Potter and woke up mere hours later, realizing my daughter-to-be was ready to meet the world. And […]
Crock Pots and slow cookers came to the table a long time ago. They have a history, and I know you’ve used and loved one or the other. Now the newest craze is the Instant Pot, a pressure cooker that boasts seven functions in a single appliance (or even eight, depending on the model). While […]
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 for skinless boneless chicken breasts) is about…cheeseballs. That’s why I’m writing this day about a seriously good cheeseball recipe with a decidedly different twist. Years […]
I rely on eggs a lot for a quick and nutrient-dense protein source. They’re one of my all-time favorite foods: delicious, packed with tons of high-quality vitamins and fats, and limitless versatility. Plus, I can whisk up a couple eggs, pour them in a hot, buttered pan, and literally be sitting down to eat in […]
Homemade and Healthy in a Hurry I don’t really do New Year’s “Resolutions.” They’re vague, usually ignore the many steps needed for completion, and don’t really come with any sort of self-accountability. And because of this, they are easy to abandon when instant results aren’t achieved. Goals are more my cup of tea: realistic (if […]
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 class using the cheese we’d just made. You prepared the meal while teaching the class and made it look easy. The lunch was Chicken Parmesan […]
The last twelve months have been so full of big happenings for me, it’s hard to believe it all fit into one year! Some events were terribly challenging: strings of trials that tested every ounce of my patience, peace, and perseverance. But these were offset by many things that were incredibly awesome and expansive. And […]
An original take on a traditional Italian cheesecake. I’ve always been a fan of cheesecake—at least, the more familiar American-style, made with cream cheese and a graham cracker crust. The richness, the dense texture, the combination of tart and sweet… I’m really not sure what took me so long to get with the program, but […]
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 the Boston area. But I noticed not a mention of many other American breads. Have you ever heard of a Sally Lunn? My grandmother, who […]
Anyone who’s been reading my blog over the years knows I hold a distinct fondness for lamb. It’s a sentimental thing for me, and a main staple of the island where I grew up. We didn’t eat a whole lot of red meat in my family—mostly poultry and fish and the occasional roast. For most […]
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 in the oven, relax with my guests and family, and pour a glass of wine is all I want to do. An antipasto is an […]