April Issue: Dinner Parties and More
Greetings! We hope you enjoy the latest issue. We focused on entertaining this time around, with tips to help you survive your first soiree, set your table, or choose the right libation to deliver to your host.
Recipes include a great “yuppie” bruschetta (conceived in Whole Foods), meat sauce for pasta, and apple tarts. There are also reviews of two Washington-area spots and a long-established Italian gem in Amman, Jordan.
As always, comment early, and comment often.
Cheers,
Alison, Lauren, and Jackson
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
Rhonda
April 7 9:48 p.m. 1The photographs in this latest issue are great! What did you do with Grandma Mead's Banana Bread recipe? It looks like it has been "modified" a bit. Keep up the great work all of you Humble Gourmands.
Alison
April 8 11:05 a.m. 2Thanks! Indeed, the banana bread recipe is a family heirloom that's been updated a bit for the single baker... Instructions for doubling are included at the bottom, if you're baking with a hungry gang of family members in mind.