April 04, 2016

Asparagus & Mint Frittata

April 04, 2016/ Karen Sale

My husband says: Someone once told me that the best way to fully taste a fresh ingredient is to make an omelet with it. Here’s the proof, Italian-style.

February 28, 2016

Dolmadakia

February 28, 2016/ Karen Sale

Grape leaves stuffed with fragrant rice and herbs. See also, “mezes”, or finger food. Utensils unnecessary; licking of fingers, mandatory!

November 30, 2015

Smoked Fish Spread

November 30, 2015/ Karen Sale

Representing the Pacific Northwest of the US; you might want to make extra – it disappears very quickly!

August 02, 2015

Margarita Shrimp

August 02, 2015/ Karen Sale

My husband made this up on a whim once, while we were in Belize. Not all of his experiments succeed... BUT THIS ONE DID!

July 14, 2015

Tarte Nyonsaise

July 14, 2015/ Karen Sale

Mark: This is one of Lydie Marshall’s recipes. “Nyonsaise” means: in the style of... or as it’s done in... the town of Nyons, where Lydie lives.

My Husband's Kitchen

Welcome to My Husband's Kitchen

Whenever Mark and I share a meal with friends, someone asks him for his recipes. I started this blog so that we could share our favorites with all the friends, friends of friends, and beyond who enjoy food from My Husband's Kitchen.

New York Magazine's Best Deli 2016: Katz’s Delicatessen, 205 E. Houston St. at Ludlow St.

In 1959 there were about 15,000 delis in New York City.

The word 'delicatessen' is of German origin, 'delikatessen' which means delicacies, or an an abundance of good things to eat.

At one of New York's legendary delis, Zabar's, the average salary for a lox slicer with 10 years experience is $60,000 a year.

Americans consume more than 5 billion pounds of deli meats a year, including about 800 million pounds of bologna.

PREVIOUS BLOGS

2016

September: Took another month off!

I've credited the original recipe authors. However, my husband makes adjustments to each one, so most the recipes on this site are a little different from the original.

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