MORE TIME AT THE TABLE

If you're looking for a fish meal for Good Friday --or a different salmon recipe-- this is your day.  While it takes a few more minu...

This is also A Week of St. Pat's Recipes, Friday... There's nothing like a scone.  You can pronounce it skone ...

  RELAXING ON THE WEEKEND... Brunch is a loved meal that doesn't get eaten nearly often enough. It spells S-L-O-W.  Relaxed.  No ru...

My favorite place for pumpkin seeds is in my mouth.  Preferably with salt or salt with cumin and cayenne.  I also like them on top of pu...

Hot! I didn't mean to do it , but you can see the steam billowing away from this hot Fennel-Leek Soup with Walnut Pesto.  Hearty wi...

I've been making lots of soup lately--for good reasons.  There's a soup book on the way plus I'm watching my calories pretty...

Each Friday, a wonderful group of women reaches across cyberspace and joins culinary hands to salute one very healthy food, one single b...

I had parents who were full of quirky sayings.   My dad, being from the south, often said, "If I could only eat one food on earth, I...

In the winter ,  I make a big pot of chili just about every month. (If you follow my blog or are a regular reader - THANK YOU !!!! -...

(A Repeat Post from June, 2011)  I love oyster crackers.  Maybe it's the salt?  The crunch?  The ridges?  The memories? Despite d...

Nothing like the fragrance of rosemary for remembrance filling the house in December.  I'm not a cheap cook, but I have al...

Festive and healthy at the same time is a winning combination.  While we often think of holiday meals leaning toward big hunks of meat a...

I've never heard of porridged eggs, though my experience is that very little is truly new.  We've just lived too long.  For a few...

BTW, those are still cherry tomatoes from our garden on November 8. While chili is a quintessential American fall meal, it is o...

A crispy- moist , very gingery muffin made with oats, whole wheat, and yogurt. Don't tell.                                         ...

An ultra thin ginger snap smothered with hot pastry cream serves as the "crust." How the Quick Kiwi Tart with Gingersnap Crus...

Scroll down for recipe. Come fall, I make crostatas regularly.  They're beautiful, terribly good to eat, and generally make folks ...

Just looking at this cake will tell you that it's not difficult to make and it's NOT.  A quick glance at the recipe, however, ...

Just add ice cream Gently put:  I'm so very, very thrilled to be able to bake.  Anything.  To leave a burner on for soup.  Any kind...

Israeli (Pearl) Couscous, butternut squash, apples, pears, figs, cranberries, cheese, and pecans with an orange vinaigrette--cornucopia...