Cauliflower was never on my A-list. I don’t remember hating it as a child because I don’t remember my mother ever serving it. When I
If the name, Marcella Hazan, doesn’t trigger immediate recognition, it’s understandable, as she slipped quietly into the American culinary world in the 1970s, bringing with
During my time in Devon, England, one of my goals was to try Sticky Toffee Pudding. For those of you unaware of English vernacular, “pudding”
If you enjoy making and serving Craft Cocktails, then Vanilla Rum is a must-have in your home bar collection. Easy to make and most certainly
The holidays are happening this minute! If you’re in deer-to-the-headlights mode, there’s still time to pull it together and make gifts for family and friends
Homemade vanilla extract is easy and fun to make. It often isn’t as strong as commercial vanilla extracts though it may have a larger
Every autumn, as the temperatures drop, we are drawn to all things pumpkin and butternut squash. But is it really all about the squash or
No Cranberry Sauce with the turkey? A few years ago there was a cranberry shortage and word spread quickly. Within a few weeks, there were
If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist,
Don’t let the title throw you off — Cucumber Soup with Dill and Vanilla is delicious chilled on a hot day; room temperature or heated
Living on the Central California Coast I almost feel guilty because of the magnificent produce we have year ’round. This is especially true when the
When the weather outside is cold and damp, salad isn’t the first thing that comes to my mind when I’m planning a meal. That said,
Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn
If you have never prepared or even tasted jicama (hee-cah-mah), you’re in good company. These odd looking vegetables don’t offer a clue about how to
Recently I found an interesting re-do on Chicken Parmigiana in a magazine. The recipe came from Kitchen Remix, by Clarkson Potter. I’m surprised that somehow
My mother took culinary classes when she lived in Washington, D.C. in the late 1960s, and one of the series focused on desserts from various
Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!
What’s In Your Pantry? Part Two Wow! Who would have thought that writing about pantries would be fascinating. I effectively stepped back into our American
Disaster is sure a powerful teacher, isn’t it? The pandemic has most certainly upended our comfortable routines and made us look at our daily lives
