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Easter

Cucumber Mousse

Cucumber Mousse

  Welcome back to the 70th. Some of us remember those extremely popular cucumber and salmon mousses and unrealistically bright jello were. When I moved to America from the Soviet Union my first books I purchased at the nearest used-books store were the Family Circle […]

Broiled Rack of Lamb with Green Beans and Carrots

Broiled Rack of Lamb with Green Beans and Carrots

  This is a simple yet elegant main course for almost any occasion. For a more dramatic presentation I like to serve a crown roast of lamb or standing rack of lamb. The attractive culinary centerpiece of two or three racks always looks stunning on […]

Holiday Ham

Holiday Ham

    Holiday ham was the last thing I wanted to eat at any holiday feast. It was always too salty and/or too sweet – you couldn’t taste the meat. But I adore those old-fashioned cookbooks picturing huge chunks of glazed ham topped with oranges […]

Porchetta

Porchetta

    Generally speaking, any pork roasted with herbs and spices typical for this dish can be called porchetta. In old times, in Italy, porchetta was made from a whole pig. It was first deboned, then the meat and the fat along with its skin […]