Honey Brined Grilled Turkey with Giblet Cream Gravy

This turkey recipe is a hybrid of a couple of recipes I collected at epicurious.com. They have a world of good turkey advice over there, so if you need some ideas or advice, I’d really encourage you to go over there and take a look for yourself. They’re not paying me a dime to say […]


Appetizer for an Italian Feast: Mixed Antipasto

The title originally attached to this post, The Big Night, is a reference to a movie I enjoyed many years ago about two brothers who own an Italian restaurant that is, sadly, about to go out of business. In order to keep from having to close the restaurant, they decide that a little publicity is […]


Authentic Swiss Fondue

Sound yummy??? Well, actually it turned out to be really delicious, but on the particular batch you will see pictured in this blog, I learned an important lesson that I will pass along to you, so that you can make a really delicious, authentically Swiss fondue, and avoid the whole unpleasant rubber cement issue. This […]