How to throw a fabulous Thanksgiving dinner party

This is M & Co.’s first year hosting Thanksgiving at our house.  It looks like we are going to have a houseful and I couldn’t be more excited to celebrate my favorite holiday! Family members probably think I didn’t detect the sounds of concern in their voice when I said that I was hosting Thanksgiving […]






Inspired by Suzanne Goin’s Sunday Suppers at Lucques, this tart was the perfect ending to our Foodbuzz 24, 24, 24 dinner.  I had to stray a bit from Goin’s crust recipe because the proportions were off– too much flour wouldn’t let the crust congeal. Martha Stewart’s pâte sucrée recipe has never let me down, so […]






In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor.  Italian-food guru Marcella Hazan has developed a method that involves very little stirring during this time. You can check it out here. However, for this recipe, we used instant polenta, which worked absolutely fine. […]






This was the darling of the Foodbuzz 24, 24, 24 dinner. I predominately used Emeril’s recipe and made a few changes by using a butter-based roux and buying premade polenta. The roux can be made ahead of time—just bring it to room temperature before using.  The polenta “tubes” made the polenta cakes a snap; they […]






We are very excited to have been selected by Foodbuzz to be included in their coverage of “February 24, 24, 24.”   On February 27, Zest is planning on having houseful of friends for a family-style menu featuring antipasti, a polenta bar and of course,  lots of good vino, which will be showcased in the Foodbuzz […]