Easter

Make sure your table is set not only with fabulous food this Easter, but also lots of bright pastels, cheery spring blossoms, and of course, a bunny or two. I’ve never been one to shy from patterns, especially on my table. The key to mixing patterns is color, color, color. Make sure they are complimentary in…Continue Reading “Setting the Table: Easter Entertaining”

Sautéed Asparagus

RECIPE: Sautéed Asparagus with Hollandaise Sauce INGREDIENTS: serves 6-8 Asparagus: 2 pounds fresh asparagus, ends trimmed 2 tablespoons olive oil 3 cloves minced garlic 1 teaspoon black pepper 1/2 teaspoon salt Hollandaise Sauce: 3 egg yolks 1 tablespoon lemon juice 1/2 cup butter, melted 1 teaspoon lemon zest Pinch of salt Dash of cayenne pepper…Continue Reading “Sautéed Asparagus with Hollandaise Sauce”

Jack-O-Lantern

The original Jack-O-Lantern was far from the bright, orange pumpkin of today’s time. Stepped in Irish folklore that dates back centuries, Jack-O-Lanterns were actually turnips or beets, carefully carved and then strategically placed around the home to ward off any trespassing spirits. Often hung from fences or gate posts, these delightful little root vegetables are…Continue Reading “Turnip Jack-O-Lanterns”