This recipe comes from a yellowed newspaper clipping in my recipe binder that must be at least 10 years old. I don't make it that often, but when I do, I feel p...
Have you ever read Rachael Ray Magazine. My grandmother gave me a subscription and I must admit, it usually ends up on the bottom of my tall stack of cooking ma...
You will see a theme in my next few posts. They will all be recipes that can be made quickly and easily. Something about the crisp Fall air and the back-to-scho...
As I mentioned, I spent 10 days abroad at the beginning of this month. We visited relatives and friends in the Netherlands and then continued on to Corfu, Greec...
I think that cilantro is one of those things that you either love or hate. Perhaps a few of you lie in the gray area in between but most I know feel quite stron...
I have finally shelled my first fresh peas, and I loved it. I just adore doing things for the first time. Matter-of-fact, I am so in love with "firsts" that the...
Every summer, as our annual trip to Greece to visit my in-laws draws near, I get a hankering for Greek flavors. Often, I can't stand to turn on the oven in the ...
Right before I had my daughter, I posted about the "casseroles from kindly neighbors" I expected to be eating after her birth. We did enjoy delicious pastas, ch...
Finding myself a little tired of chicken and steering a bit clear of beef lately, I am trying to find more room in my kitchen for "the other white meat." We did...
I am still hot on the open-faced sandwich kick. Partly, I am trying to reduce the carbs and hopefully in turn reduce a few pounds. Also, I have found a little c...
What a beautiful, springy, green dish! Driven by a little leftover ricotta cheese and swiss chard that continues to turn up in my weekly produce delivery, I ada...
I am not sure what the blog etiquette is on reposting. Probably it isn't very cool. The BEST food blogger would likely never dare to put up the same exact recip...
