“Pickled blueberries?” That piqued my interest. It was on the menu at Brine (www.brineoyster.com), one of my favorite restaurants on the North Shore. The minute I saw it I knew I wanted to try to make it on my own. And, I had just discovered an acre of wild blueberries at the Breakheart Reservation in
I love this time of year! The fall bounty of eggplant, tomatoes, peppers, squash, onions, and garlic is irresistible. I looked in my refrigerator and everything I needed to make ratatouille was staring right up at me. When I was working at La Cuisine Catering in Los Angeles, a lifetime ago, my boss and mentor,
Goat cheese and beets go together like Roy Rogers and Trigger. Add in a flavorful crunch from some salted pistachios and a big flavor pop with some shies leaves, and you have a wow of a first course. It also all works nicely as an appetizer on a crostini. Make sure the ingredients are