Traditionally made with cognac, I decided to try using white grape juice as a substitute ingredient in this baked fruit dessert. The result was nothing short of delectable. Even for those who avoid fruit as dessert, trust me. It's worth a taste. *Cooks...
Few of us have ever experienced the sublimity of being near a fountain of flowing chocolate, never mind a kitchen faucet that brings forth silky milk chocolate at one’s disposal. Even fewer of us have the opportunity to work...
This is the quickest oven-baked frittata to prepare. Normally I would add flour and milk to a dish like this, but on the day it was made, I was in such a hurry there was no time to think...
I’ve grown up making tuna fish sandwiches all my life. In fact, it was probably the first kind I ever made for myself during my latch-key kid days of the late 80’s and early 90’s. I tried to get...
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...
How I finally got around to making Blood Orange Olive Oil Brownies, a recipe I found at the Queen Creek Olive Mill in Arizona.
How I reclaimed a duckling's reputation- with the help of Julia Child, of course.
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...

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