This weekend, we enjoyed a casual dinner at home with two of our dearest friends. Feeling in need of a cozy late winter meal, I made succulent pan seared lamb chops with dried cherries and port (recipe here), oven roasted Brussels sprouts over toasted pecan and pearl onion studded wild rice, and a lemon tart … Continue reading Table for Four
lamb chops
Cast Iron Cooking
I love cooking in cast iron and have used my Le Creuset dutch oven to make everything from slow-braised osso buco to thick, rich bolognese. The problem is that my trusty little pot, while still in great shape, is too small to hold dinner for a crowd. So I was thrilled to find this beauty … Continue reading Cast Iron Cooking
the aesthete and the dilettante 