By | December 10, 2010

Is the FoodBeest, like the unicorn, a mythical animal?

The new baby takes her first breath. She opens her eyes and tries to focus on her new world. And then she latches on.

Food is instinctive. It is sustaining. It is nurturing. It is life. It is love. It is a gift that we give one another and ourselves. It is of the earth. The preparation of that food is a self-expression. It is the only art form that utilizes all five senses. 

Welcome to the FoodBeest. As part of the herd, we are eager to share these pleasures with you. Please let us know anything that moves or concerns you about what we have to share or about your own experience as a FoodBeest.


Little Goat Sunday Supper: “Picnic”

By | March 13, 2014

LIttle Goat

The Little Goat Sunday Family Supper exceeded all of our expectations, providing an embarrassing abundance of extraordinarily good food. You could say it was a foodie paradise. Certainly a food bloggers dream

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Everybody Loves Ramen

By | March 4, 2014


I love that ramen noodle stuff that comes in the plastic wrapper – you know the one. It’s a flat, dried noodle patty and a little sodium bomb packet that you mix with hot water for a super-cheap, super-fast, super comforting lunch or dinner. But this: this is the real deal.

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oliveoil cake

Olive Oil Orange Cake

By | February 21, 2014

I’m kind of a hit-and-run sweets eater, Fellow FoodBeest. I don’t make or eat cake very often. Too sweet. Too much of a commitment to actually sit down with plate and a fork. So this olive oil orange cake was a bit of a revelation to me.

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Short Rib Beef Bouirgiunon

Beef Bourgiunon With a Short Rib Twist

By | February 16, 2014

What could be more iconic than the Great Julia’s (yes, that Julia) Boeuf Bourguignon. What could be more contemporary than marrying it to short ribs of beef?

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Squash, Chickpea, and Swiss Chard Tagine

By | January 29, 2014


I had an idea for a nearly vegetarian stew or tagine that would be healthy, warm and comforting. I included a little sausage for added flavor, but it was totally not necessary, making the recipe easily convertible to vegetarian). This recipe has North African influences in both the ingredients and the seasonings. It is rich and spicy and a little sweet with a touch of acid.

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Lemon Curd: When Life Gives You Lemons

By | January 9, 2014


Lemon Curd is pretty glorious stuff. Especially in January. It’s soft and bright and sunshine yellow.

Lemon curd is the traditional English topping for scones. I am sure Mrs. Patmore (were she a real human being) would have made lemon curd to serve with the scones for afternoon tea at Downton Abbey all the time (were that a real place).

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Velvety, Virtuous Cauliflower Soup

By | January 5, 2014

Velvety Cauliflower Soup

In the spirit of both staying warm and eating healthy after all the rich stuff we consumed over the holidays, I made a pot of Velvety Cauliflower Soup today. It is maybe the simplest veggie soup ever. It is basically nothing but cauliflower, onion and water. Totally vegetarian. Vegan even. Velvety and virtuous.

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Cheddar Cheese Pepper Crackers

By | December 27, 2013


These cheddar cheese pepper crackers are perfect when you want to bring something for the party munchie table, but I don’t want to work too hard. Nothing too time consuming or expensive. The only absolute is that it has to taste great.

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Feasting on OMG Broiled Oysters

By | December 23, 2013


This is a fabulous first course for a sit-down dinner, or, if you’re feeling particularly ostentatiously rich and generous, a few dozen on a tray for a party of friends makes for an opulent finger food with Champagne or Proscecco.

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Wild Mushroom Ragu

By | December 19, 2013

As you think about entertaining during the festive holiday season, here is one of my favorite, recipes. It is incredibly impressive, versatile and delicious. No kidding, it could take over the world.

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