Quick Pickled Peppers

I've been really enjoying my time in Ohio among all the backyard gardeners in my family and in our neighborhood. Needless to say, I have been overwhelmed with the amount of produce people have gifted us, but found that...
I love recipes that recycle and re-use foods that are beyond comfortable consumption but  just need to be broken down a bit in order to be perfectly good again. I think that's the case with blessed bread and all...
I didn't intentionally set out to make pink pasta; it just happened as a result of my love affair with seasonal produce like swiss chard and beets, both of which were plentiful at the farmers market last weekend where I organized a Culinary...
Tomatoes may not be summer-ready here in the Midwest, but there's no shortage of beautiful ones in the grocery store, perhaps coming in from California. I picked up some beautiful Roma variety, ripening them on the counter for several days before...
How I finally got around to making Blood Orange Olive Oil Brownies, a recipe I found at the Queen Creek Olive Mill in Arizona.
I'm so glad there was a request for this recipe. I mentioned it in my last post about the Viking Cooking School where I attended the "Lunch & Learn" that it was one of the recipes given, and I...
With so much produce left over from the cooking demonstrations I conducted at the ISNA convention over 4th of July weekend, I had to come up with ways to use and preserve the goods. This lemon-lime granita is just...
  Many visitors to Manhattan miss out on the great opportunity to visit nearby Hoboken, NJ.  I have done the same on past trips to The Big Apple, but my most recent trip afforded me the great pleasure and impetus...
Today I learned more about a renowned food writer, Marcella Hazan, than I had known before.  She appeared today on the Martha Stewart Show preparing a Tortelloni Stuffed with Swiss Chard, Prosciutto and Ricotta served with a heavy cream tomato...
When you live in a big city like I do, it doesn't mean you always get a chance to see the touristy spots like visitors usually do. We are busy on weekends, working during the week and so most...

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