Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

Seriously swoonable: kale, chicken sausage, wild rice, Gruyère cheese, mushrooms and caramelized onions baked until golden, crusty perfection.  ~~~ Have you ever had the last bite of leftovers and felt a little sad? Dang, it was so good and now it’s gone. You make a note to self that you MUST make that again soon. Yup, …

Continue reading

I’ve been receiving Cook’s Illustrated magazine for more than a decade thanks to a yearly Christmas subscription from my parents. I don’t throw away the old issues because I keep going back to them. The recipes never fail. In fact, they are usually sensational. Last month, I cooked several recipes from the September/October issues. They …

Continue reading

Better and healthier than Chinese take-out shrimp, this recipe for shrimp with a spicy orange sauce will have you tossing out the delivery menus. ~~~ Finally, a new recipe, and it’s a good one. Lately when I’ve had dinner duty I’ve been making a lot of old reliables – chicken parmigiana, Chilean chicken and quick …

Continue reading