Beyond the Plate

Do I have to answer that question? One hundred and five, yes, 105 cookbooks, give or take a few that
Read More
salad nicoise
A composed salad. That is the literal interpretation of salade composée. Each food is placed with care and with thought
Read More
pipian verde
Gastronomy: the connection between food and culture and the cooking style that reflects an area. The regional and authentic food
Read More

Latest Recipes

Angel’s Meatballs

Angel's meatballs made with ground beef, pork and veal will transport you to meatball heaven. Serve with your favorite marinara...

Read More

Balthazar’s Mushroom Soup

Balthazar's mushroom soup is simple and straightforward like much of the food from this famed brasserie. A little onion and...

Read More

Grilled Garlic Shrimp

Grilled garlic shrimp marinated in lemon juice and olive oil with fresh herbs may be just what you are seeking...

Read More

Welcome to My Kitchen!

I love anything associated with food and creating beautiful, eye appealing and tasty meals. I love to use my antique damask linens, heirloom silver, family china, odd wine glasses and pieces from my pottery collection. “Sur le Plat” represents the entire planning process from menu details, going to the market or the grocery, ironing the linens, setting the table, cutting fresh flowers or greenery from the garden, and preparing the fresh ingredients for a meal. It’s about creating an ambience and a story to share with family and friends as we celebrate food together.

Read my Story

sur le plat blog

Get Recipes in Your Inbox