Posts by The Katz Tales
DAN’S HALLOWEEN LEFTOVER CANDY COOKIES
IF—and the big question is IF—you have any Halloween candy left, here’s a fun idea for cookies. My husband made these at my request, trying everything from candy corn to Snickers bars. The chocolate based candies work MUCH better. Who knew candy corn melts so easily? INGREDIENTS 1 cup salted butter, softened ¾ cup granulated…
Read MoreHOW MUCH HALLOWEEN CANDY IS TOO MUCH?
Every November 1st, I start the day with a good old-fashioned bellyache. Since I was a kid, I’ve been overdosing on Halloween candy, trading anything with peanuts for Milky Ways, Sugar Daddies, Tootsie Pops, or the occasional Milk Duds. But in recent years, I’ve been noticing some very questionable choices in my neighborhood. People are…
Read MoreMY CALDO VERDE
I had the great good fortune to meet a dear friend of Emeril’s back during my Emeril Live years. Chef Ines de Costa was like a second mother to him. For years I’ve been trying to recapture her magical Caldo Verde. So much of what she made had the intangible element of love on her…
Read MoreTRES MUJERES (Three Women)
I have returned to Mexico for the second time, welcomed back as an old friend, or distant family member. Almost everywhere I go, I am greeted by a smile or a friendly buenos dias, the warmth of the people as soothing as the hot chocolate I crave. As I go from city to town to…
Read MoreFABIOLA’S CHILAQUILES
While on a writer’s retreat in a small town not far from Guadalajara, gorging myself on chilaquiles, tequila, and rising emotions, I was lucky enough to get this recipe from their wonderful cook, Fabiola. She’s a lovely young woman who puts all of her talent and heart into each and every dish. One of my…
Read MoreTHE ROMANCE OF FRANCE HAS ITS LIMITS
When my husband and I were dating, I knew within months that he was the one. But two years into our relationship, he was taking a little longer to figure that out, so I came up with a brilliant plan; a ten-day trip starting in Paris, making a loop down through the Rhone Valley and…
Read MoreMUSHROOM & PROSCIUTTO PINWHEELS
I discovered the joy of working with puff pastry late in life. It can be used for so many things—turning your chicken stew into a potpie, making a quick apple galette, or creating the classic Baked Brie en Croûte. If you want to be a hero, you can certainly make your own, but really, who…
Read MoreFRENCH HARVEST SOUP
I’m proud to say, this was my first televised recipe. We did a “crew favorite” episode on Emeril Live, and this recipe was my contribution. One fan from California gave me this rave review on the website, “Her current employer may have to make space for her at the counter to showcase her cooking expertise!…
Read MoreWHAT MOTHER NATURE REALLY INTENDED
“I wouldn’t eat that if I were you. That’s a poisonous one.” Ed, “The Fungi,” grabs my arm just before I reach some white mushrooms at the base of an enormous oak tree. They look just like the ones I usually buy at Stop and Shop. “Those are Amanita Phalloides, otherwise known as Death Caps.…
Read MoreTHE RAMBUTINI
When it comes to weird fruit, don’t judge a rambutan by its cover. These fruits— that frighteningly remind me of telescopic images of the coronavirus—have been here far longer than this awful plague. If you’ve ever wandered around your local Chinatown markets, you’ll see them right between the longans and the mangosteens. But when you…
Read More