Good old wonderfully superb deliciousness!
Imagine you’re on a tropical beach.The experience is heavenly. There’s not a cloud in the sky, the temperature is a balmy 85 degrees, and you’re snoozing to the sound of the ocean waves in front of you.You’re a little thirsty. You imagine a drink to pair with your current island motif: a piña colada, perhaps?…
Read More
A croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame is a variant of the dish topped with a fried egg. The name is based on the verb croquer and the word monsieur. Everything French is better,…
Read More
“I really like to bake bread,” I told her.“You do? Really? I love bread!!! I used to work at an Italian deli and they made the BEST homemade bread. It had olives in it. It was so good. I loved it!” “Oh, so you like olives?”“Yes, I love them.”“Do you like GREEN olives?”“Yes.”“Do you like…
Read More
I’m often asked how I come up with all my unique recipes and flavor combinations.I don’t really have a canned response, or a general response at all.I don’t really know.OTHER than the fact that my mind is constantly racing, creating, cooking, and shopping…particularly in shavasana. I like to dream. I can taste, see, smell, and…
Read More
I really, really wanted to bake some vegan, gluten-free granola bars. But, I wanted them to be both sweet and savory. I wanted these bars to be stunningly perfect.I LOVE sweet and savory.And, I love granola AND I love parmesan. (One of my favorite indulgences: Parmesan Granola, just an FYI). Well, as you, my vegan…
Read More
As I wandered through the grocery store mid-August, I spied the produce bin full of cherries. Yum, I thought to myself.Just then, the produce manager began to speak, well entice, me and the rest of my fellow shoppers with the idea that we should all catch the last of the summer cherries before they are…
Read More
Yep, it’s the last of the rhubarb. I promise. At least in our house.And, it might just be the last of the fresh berries for a while.I’m mourning all ready.Come back to me, summer. If you can still find these delicate bursts of color and joy, bake this bread. It’s tart, it’s tangy, it’s savory,…
Read More
I grew up believing I never really liked rhubarb. Now, that I’m older and wiser, I have realized that belief was simply due to the fact that I never much liked the items I was served made with the rhubarb: strawberry rhubarb pie and strawberry rhubarb jam. I adore strawberries, but when mixed with a…
Read More
Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.Vinegar also causes liquid to evaporate more quickly…
Read More
Orecchiette (pronounced [orekˈkjɛtte]; singular orecchietta; from Italian orecchia, meaning ‘ear’, and -etta, meaning ‘small’) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds pasta, orecchiette are made…
Read More
