You'd think that after all of the rich food I ate over Thanksgiving that I'd be subsisting on carrots and celery through December. Instead, last night I decided that Mac and Cheese would be a more appropriate meal and Kraft just wasn't going to cut it. I used
recipe and substituted Horseradish Cheddar and added some truffle salt for a little bite and an indulgent touch. My tastes have changed a lot since when I was a kid, but comfort food never gets old.
L.A. isn't exactly known for its seasons, which was one of my biggest hesitations when I moved from San Francisco. I have a love/hate relationship with the perpetually warm weather, since it makes it difficult to embrace certain times of year that kind of need to be ...read more
When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of ...read more
The cheese plates I used to put together for dinner parties were so perfectly laid out and pristine that I think guests found them intimidating to dive into. This updated version, which is appealing in its overabundance (similar to my crudites platter), has a much more inviting ...read more
Most times when we entertain, I'll throw together a cheese plate. But, when I'm feeling particularly ambitious (and when we've done something really simple for the main course), I like to make little home-baked bites to kick off the meal. I had these cheese puffs at a friend's ...read more
