Seasonal recipes for today's kitchen
Having a few overripe bananas on hand prompted me to look through my trusty recipe box for the card detailing how to make Banana Bran Muffins. When I put the card on the kitchen counter, Chuck asked, “Are you going to use that to follow the–Read more
I am frequently searching for new dishes to serve alongside a protein or at the center of a vegetarian meal. Squashes can be interesting alternatives to potatoes, rice, and various grains. This recipe for baked spaghetti squash uses a small number of ingredients to help–Read more
Lately I have been entranced with the cuisine of the British Isles, thanks to conversations about cooking with my friend Iris. While many people jump to the stereotype that Great Britain offers only tasteless food, the nation boasts lots of folks who are cooking great dishes–Read more
Spring is officially here, and I have a dish to help welcome it into your home. To go along with the emerging buds on the trees and flowers in the garden, you can cook something new. Crepes do not make frequent appearances on dessert menus, and that makes–Read more
Whenever I was lucky enough to go to Luigi’s Restaurant, a one-hundred-year-old institution in Bakersfield, I always loved to order the marinated carrots they served with their antipasto setup. The carrots had just the right bite—both in texture and in spiciness. Luigi’s secret was to–Read more
We have always loved the food of Louisiana—especially the recipes of Cajun country and of New Orleans. After seeing an episode of “Southern at Heart,” in which Food Network chef Damaris Phillips shared her version of some New Orleans classics, Chuck decided that he needed–Read more