I am a recent convert to gravy as a food worth eating. When I was young, the only gravy I knew was tasteless stuff designed to cover and not enhance the food (...)
I don't got for nude salad . Don’t get me wrong. I don’t drench my lettuce to the point where it needs a life preserver, and I'm no fan of super-sweet or goopy (...)
I’ll admit it. I’m a bit weird when it comes to food cravings. This week I had a tremendous craving for two types of muffins, bran and morning glory. The (...)
With Valentine’s Day coming up, I thought a red cocktail was in order. And so, I mixed up a Bubbly Blood Orange Campari Cocktail. The nice coincidence is that (...)
What to do with a huge zucchini that you grow or get as a “gift” from a friend or neighbor? Yes, you could use it as a weapon, but that would be messy and not (...)
Most mushroom barley soup recipes rely heavily on tomatoes for taste. This one doesn’t. In this version, the mushrooms are the star of the show. And the result (...)
Ice Cream Week is sending me on a wonderful trip down Memory Lane. On Tuesday, I updated ice cream sandwiches. Today, Day #4 of our 99 ways to make ice cream, (...)
I’m not usually a chain restaurant person. But when I took my mom to Seasons 52 a few years ago, we had a lovely lunch. The food was pretty good and the Ginger (...)
If you keep track of such things, today is National Cook a Sweet Potato Day. I don’t need a holiday to make a sweet potato, as it’s one of my favorite foods. (...)
Thinking about making chili for your Superbowl party? My friend Jeff has you covered. Now, I’ve had some big parties in my time. And without restaurant (...)
It was love at first sight. My weekly produce box from Hungry Harvest contained these carrots and I swooned. Colorful and unusually-shaped, they called out for (...)
I got the idea for these Savory Salmon Goat Cheese Scones from an anesthesiologist. I know that sounds crazy. But here’s how it happened. Before he could put (...)
There are endless variations on cold couscous salad. Put one ingredient in or take it out, amp up the dressing with spices or calm it down. I could spend my (...)
If you had a big turkey for Thanksgiving, assuming that you haven’t thrown away the carcass, you are practically ready to make turkey soup. All you need is a (...)
I’m not a doctor or a dietician. But I do know that there’s a lot of talk about how Americans (and perhaps others) eat too much salt and that our love of salt (...)
Growing up I wasn’t a fan of desserts with a pudding consistency, except for chocolate pudding. (My love for the chocolate flavoring won out over my preference (...)
What does an arepa de huevo, a fried corn cake and egg sandwich, have to do with Chanukah? The obvious connection is that you fry the arepa in oil. As the (...)
I don't yet own a slow cooker, but I'm definitely in the market for one. I remember when slow cookers first gained popularity in the 1970's. It seems as though (...)
Every once in a while, I cheat. I don’t mean cheating on my beloved. That’s not happening. But shortcuts in the kitchen, now that’s the type of cheating I will (...)
In summer when blueberries are plentiful, I eat them by the handful, especially in breakfast foods. I do adore them at other times of the day - in cakes, (...)
