I recently ordered a library worth of cookbooks and, while skimming through pages and pages of recipes, I was struck by a butternut squash ravioli recipe from head chef David Tanis’ book Heart of the Artichoke.  Admittedly, there is a fair amount of prep work and patience required, but the…

If I know I’m anticipating having a get-together that involves food (and, really, when doesn’t it), I like to test-drive a recipe and plan my menu.  Next week I’m hosting a small gathering–a motley group of foodies, oenophiles, bookworms, and slackers alike.  They’re as different and unique as snowflakes, but…