My clients really love their stuffed potatoes. Last month they ordered six (six!) different types as their entree sides. Six different cheeses and six different aromatic profiles. Garden chives still thrive in the ground—potted herbs have mostly succumbed to cool weather trickery. Thus, my most popular stuffed potato is cream cheese with garden chives. Cheddar, fontina and parmesan make the grade, too. Continue reading →
We say the phrase ” as American as apple pie” when we want to convey authenticity. What does this mean to you and your family? Slab pie, double crust, streusel-topped? I love apple pie any old way, especially if topped with a nice scoop of creamy vanilla ice cream.