I love it when recipes create themselves… No thought on my part – the ingredients just make it into the bowl on their own. That’s what happened today with my Mexican-Inspired Potato Salad. I knew I was going to make a potato salad – and...
This is Hana’s recipe. She is a master at improving every dish. Clean the collards and remove as much of the stem as you like. I would take it out at least until it’s about 1/4 inch in diameter. Dump the leaves into a quickly boiling pot. A pasta p...
Since the demise of the US version of La Cucina Italiana, my go-to recipe magazine has become Fine C...
Our neighbors up the street always get a big tray of cookies at Christmas. They’re the neighbo...
We’re finally starting to see some ripe tomatoes – and the green beans are going crazy! ...
I think I have to stop watching cooking shows. I just made tapenade. Again. The other night we were ...
Several years ago we donated a few hundred cook books to the local library book drive. That left us ...
It’s pushing 90°F out there. That’s 32°C for the rest of the world. However you measur...
We were watching Jacques Pepin the other night and he made a mini-cheese cake / souffle that really ...
I love my emails from La Cucina Italiana. In fact, they may be just about the only non-family-and-fr...
Cooking Light arrived the other day with a recipe for Corn Cakes with Bacon and Turmeric Yogurt. It ...
I saw artichokes at the store this morning. Purple, even… At 99¢ a piece, I had to get a coup...
Ya know what it’s like when you’ve cooked the same things over-and-over-and-over?!? Of c...
I married a man who doesn’t like cabbage. I mean, Victor has a bazillion or two other redeemi...
