Too many to count; last night's was great: one large home-grown onion sautéed in anchovy & olive oil, salt, pepper, fennel seeds till golden, add halved cherry tomatoes and garlic for 4 minutes, finish with a handful of basil leaves and serve over fat tubular pasta cuts. White, rosé or light red wine. Serves 3.
My current drink of choice:
Dry rosé wines
I really wish I could:
have a colorblind America.
My "Go-to" dinner party dish:
My favorite comfort food:
Salad Niçoise (Summer); cod or haddock baked on sliced potatoes garnished with tomato (Winter)
My top 5 favorite restaurants:
1. Deer Park Inn (Oakland, MD) 2. Riverside Hotel (Friendsville, MD)
My most tattered cookbooks:
Mourjou: The Life and Food of an Auvergne Village, by Peter Graham use them for cooking.