I start my day everyday with a cup of coffee. It is important ritually and physically. I love a dark roast with nutty flavors and a good amount of milk. Perfection. Sometimes I actually think abo...
I love the intense flavor of a fruit curd. Lemon and lime tops the list because they are the tangiest and I love me some tang! I had a bag of blood oranges and since they can be tart, I thought the...
Several years ago, on a day when I was shopping at the original Central Market (still a new store) in Austin, TX, I came across chocolate bread in their bakery. At the time, chocolate bread seemed ...
Oh my, what a lovely holiday. This is one day that is all about the food. No gifts to buy, just the company of family and friends. In my family, there are expectations for this day. They expect t...
Apple season has begun. I love fresh, crisp apples. At my farmers market, the same orchard farmer who has the most delicious, juicy peaches every summer starts apple season with fabulous ginger gol...
I got a bucket of hurricane Irene apple seconds. They were all Honeycrisps. I felt like I hit a home run! Needless to say I pounced on these jewels. They had dings and a couple of bumps but no bru...
I love taking short breaks because you cant do everything, all the time. This has always been my way no matter how much I love something. Time to refresh. Sometimes other stuff just needs to get ...
Here is an Italian cake that I ran across in my internet travels. I was completely intrigued by using olive oil in a cake. Olive oil is not usually used in for baking in American cakes and I was he...
Okra is a vegetable that falls into one of three categories of love it, hate it or what the heck is it? People who dont like it mention its sliminess and people who love it usually grew up with it. ...
Corn pancakes made with fresh corn. Doesnt that sound like the perfect summer breakfast dish? Where I live people are poised and ready for that first plump, sweet ear of corn and if the weather perm...
White corn was used for this dish, probably Silver King. Fresh corn is best grilled or boiled on the cob, seasoned with butter, salt and pepper. Maybe some lime, pure chili powder and cumin might m...
Summer yellow squash is perfect for this dish. In fact, I cant think of another way to eat yellow squash that is anywhere near as good. Yellow squash is not usually a first choice vegetable for me ...
Zucchini seems to be taking over our gardens, CSA baskets, farmers markets and consequently our kitchens. Here is little info on zucchini and a simple and quick recipe that will help with all that ...
Pickling cucumbers are in the local farmers markets and you know what that means, dont you? Time to make some dill pickles. When I make pickles I have to hide them from my husband or he will eat ev...
It was a spontaneous moment. It will be Sunday morning tomorrow and what better time to have something indulgent. I had a few fresh blueberries leftover and about 3 to 4 ounces of Chevre goat cheese...
Here is an article that I wrote for HonestCooking.com concerning items and foods labeled Fair Trade Certified. There are other labels such as Rainforest Alliance, organic and other international org...
Life is quiet at home. Half of my family is going to be away for a week. A dinner out with friends is in order but I cant do that every night. After dropping my daughter and husband off at the air...
Buttermilk. Buttermilk has always, always been around, like a trusty, reliable friend. How can you cook without it? Buying buttermilk in the south is a very different experience than in the northe...
Sometimes if you want something, you just got to do it yourself. Cracked wheat bread is one of my favorite types of whole grain bread and only on a rare occasion can I find it in my area. So I eith...
Pies are big in the south whether it be the classic double or single crusted pie, cobbler, or fruit crisp. A fruit crisp is a like a pie, but much easier. When time is an issue this is my "go ...
hThe Philadelphia Italian market began in the late 1880s and was organized in 1915. They are the oldest and largest continuously working market in the US. It all started when Antonio Palumbo, an Ita...
If you have ever witnessed conversations about barbeque preferences, you know it can get kinda heated like when people start talking politics or religion. It is a subject that evokes a lot of passi...
Ones of the benefits of blogging for me has been that I have to stop cooking like the Mad Matter. Sounds a little crazy but let me explain. Chili is something I have made for years. Beef, chicken...
Pancakes are a food that transcends cultures. There are too many versions that vary from culture to culture to name them all. In North America, it is a classic breakfast food. Pancakes can grace s...
With this recipe, I can kill two birds with one stone. The two birds are my children. One loves ginger ale and the other loves ginger candy. The stone is this lovely ginger syrup recipe for maki...
Strawberries are everywhere. They hit the markets somewhere around February 14, Valentines Day, and continue to increase in volume and drop in price. The first strawberries that are available sadly...
Muffins. Most muffins are too much like cake for me. They seem more like a treat than breakfast. I like hearty for breakfast. Nutritious helps. Foods like homemade granola with plain yogurt, oat...
Fruit curds are versatile and a little goes a long way. This sweet and tangy indulgence is easy to make, but can also be a bit troublesome. Incorporating the eggs correctly, cooking at a medium hea...
On March 1, I was reading a New York Times article on coconut oils, Once a Villain, Coconut Oil Charms the Health Food World, which was stating how vegans and persons with specific dietary needs had...
Before getting started on this post, I have an announcement that I am thrilled about. I have been asked to contribute to a new online magazine called Honest Cooking. I gladly accepted and am very ex...
You are no longer following . Undo?
English
Suomi
Svenska