AT OUR TABLE Recipes, pairings, and inspiring ideas



  • Braising

    I am unable to resist adding cookbooks to my already bountiful collection, even when an internet search can find any recipe one needs. I do plenty of internet searches as well, but cookbooks are special. The personality of the writer comes through for me in cookbooks in a unique way. I read them like novels. I learn a little about the author’s life, their stories and why they cook.
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  • Warm Winter Salads

    Salad lovers, take heart. While summer salads are all crunchy and refreshing, winter salads can be warm and luxurious.  Salads in winter take on a different persona than their summer cousins.  Winter salads have a responsibility to deliver the refreshing experience of a salad but with richer and deeper flavors and textures. Preparation is simple and so is clean up - charming attributes in any season.
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  • Entertaining Shortcuts

    Cheese, Charcuterie, Tapenades, Toasts and Bites.

    It is possible to be prepared for impromptu visitors and set yourself up to enjoy the visits instead of being stressed out by them. Even if the visits are planned, you may have had one of those days where everything took twice as long as you programmed. A little strategy can help. Stock your pantry for success. With a tapenade, some McEvoy Ranch Olive Oil and Tuscan Table Olives together with some salami and cheese and a baguette, you have options for stress free nibbles.
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  • Olive Oil Cake

    The November 2017 issue of Bon Appetit inspired me to cook a recipe for Slow-Cooked Collard Greens in Olive Oil. The greens were spectacular and it was an easy step to try the Olive Oil Cake recipe that was included in the article.
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  • Salt

    Mcevoy Ranch Salt

    Salt is one of those topics that, the more you know about it, the more you know you don’t know. Books have been written about salt. Wars have been fought related to salt - who owned or had rights to it. Salt as a food related element shaped how humans and society developed.
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  • Eat your Greens

    I suppose most of us have heard that phrase at one time or another - from a well meaning family member, friend or health professional. There is good science involved and happily for many of us, eating greens is a pleasure.
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