One of the most beloved sitcoms of all time, "I Love Lucy" changed the history of television forever. The life of a scatterbrained housewife with the ability to turn simple chores into unparalleled fiascoes won the hearts of Americans, all while setting new standards for ...
Serves 2 "This is a hearty soup, a whole meal in a bowl that’s perfect for lunch or a simple supper. I make lots and freeze it in two portions for later. You can vary the ingredients depending on what you find in your refrigerator." ...
"The most classic mussels served in bistros in France are Moules Marinière—that is, sailor style—and very often, especially in Belgium, these are served with French fries. I’m showing you how to cook the Mussels or Moules Marinière and Poulettes, which involves removing one of the ...
Serves 2 to 4 "In the summer I make a lot of cold soups with vegetables from my garden. When I get a lot of cucumbers and tomatoes, I blend them together to make this gazpacho. If you want it to be very smooth, you ...
Serves 2 "Someone long ago made this dish of thinly sliced beef drizzled with mayonnaise and mustard. The colors were reminiscent of the work of the Venetian painter Vittore Carpaccio, whose canvases often featured magnificent reds and yellows. This version retains the vivid red of ...
When you grow up disabled, the names of other disabled or Deaf icons are always running through your mind. Of course, Helen Keller is one of the mainstays. Whether one is actually deaf or not, any perceived limitation causes someone to bring up the author ...
The first time I heard the name “Helen Keller” – the first time I understood who that was and had any kind of sense of all that the name could represent – I couldn’t have been more than 10 or 12 years old. Possibly younger. ...
Serves 2 "One of my favorite dishes of the summer, when corn is sweet and tender and at its most plentiful, is this fresh purée of corn. This light and delicate, seasonal version of polenta, or grits, is so simple to make." —Jacques Pépin Ingredients: ...
Serves 2 "When I was working in Paris in the 1950s, I remember filling mushrooms and artichoke bottoms with escargot to serve as appetizers. This gave me the idea for a new dish topping large portobella mushrooms with shrimp in a similar garlicky-butter-breadcrumb mixture. It’s ...
Serves 2 to 3 "Simply sautéed with a little olive oil, salt and pepper until crisp-tender and nicely browned around the edges, these thinly sliced Brussels sprouts can be sliced by hand or in a food processor. A very fast and easy side dish." —Jacques ...
