Archive for December 2007
What I Made Today… New Year’s Recipe
Lemon Risotto Cakes Risotto:2 tbsp of olive oil1 cup Arborio rice1/2 yellow onion1/2 stick Butter1/2 cup parmesan1 cup white winezest from 1/2 a lemon3 cups chicken stock1 cup Italian bread…
Read MoreAsk Mary: Table Setting
Dear Mary,I know this will probably seem like an obvious question to you, but I’m always wondering how to best set a table. Help!Thanks so much, Jodi I always had…
Read MoreHappy Holidays!
I want to wish everyone a very Merry Christmas and a Happy Chanukah! I will be releasing New Year’s Recipes and Tips this week, so be sure to check in!All…
Read MoreIngredient of the Day: Purple Cabbage
This is a beautiful head of purple cabbage. Packed with anthocyanins, the powerful antioxidant compounds that provide the rich purple and red hues in fruits like raspberries and blackberries, purple…
Read MoreCooking with Mary
Cooking challenges us on a daily basis. From burning and over-seasoning to creating delectable culinary delights, I have found that the best cooks make mistakes – and learn to correct…
Read MoreIngredient of the Day…French Bread.
These are Crostini. Crostini means “little toasts” in Italian, and that’s exactly what they are. Cut on an angle (bias) into fairly thin slices, crostini are delicious served with any…
Read MoreSpilt Milk
Have you ever had one of those days where nothing seems to go right? After catering a large party the night before, I woke up this morning in desperate need…
Read MoreWhat I Made Today…
Potatoes Au Gratin My Favorite. 3 yukon gold potatoes1 cup of cream1/2 cup 1/2 and 1/22 cups gruyere cheese1 leaklot’s of kosher salt Preheat the oven to 325 F. Cut…
Read MoreMary in the LA Times Magazine.
December 9th, 2007The LA Times MagazineGingerbread House by: Mary Payne Moran and Elizabeth Belkind This is what I wrote about my hilarious experience making a Gingerbread House with Chef Elizabeth…
Read MoreAsk Mary…Presentation is half the battle!
Last night, I had the pleasure of cooking for a wonderful group of people. I cooked in their small, but serviceable, kitchen and found that, with just a little bit…
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