I received a call from my dear friend at 6:30pm on a weeknight. For those of you who do not have school-aged children, 6:30pm on a weeknight is a bad…
Course: Main Dish
I had leftover ricotta (from when I made Pea Crostini with Ricotta) and I couldn’t let it go to waste. I was browsing through my folder of “recipes to try…
…so why is it snowing outside? I’m not talking about a flurry here or there. It is snowing hard (at times sideways) and we are expected to get 2-5 inches of snow…
On the cover of Bon Appetit‘s February 2015 issue is a picture of a gorgeous savory tart (Caramelized Garlic, Spinach, and Cheddar Tart) with a perfectly braided edge on the crust. You can actually picture yourself…
I grew up in rural northern Michigan. The winters were bitterly cold but never bothered me back then. (Now, they most certainly do!) Most mornings I had a bowl of…
I have always loved tofu and ate a lot of it as a kid. It is so versatile and can take on almost any seasoning or preparation. It’s similar to chicken – alone it is flavorless,…
I have a dear friend who is a member of a local cooking club which meets on Wednesday nights. This week’s theme was SOUP. On Monday, she made a test batch of the one she chose…