When I first saw a reference to pink champagne cake, I was immediately intrigued. I wondered how much of the flavor would actually be imparted to the cake and the…
I really wish pumpkin was a more acceptable year-round dessert ingredient. Once in a while I feel like I can slip in a pumpkin bread on the breakfast menu, but…
These molasses cookies are what I make the moment I think that Fall is in the air. The scent of those traditional, warm spices reminds me of holiday baking and…
Roasted or glazed carrots always remind me of the holidays. I don't know that glazed carrots is made that frequently outside the holidays, but I've always loved them and I…
These are a classic cookie although they happen to be one of the few cookies that my Mom never made for us growing up. Therefore, I really associate them with…
Spatchcock is basically the method of butterflying a chicken by removing its spine so that it lays flat. I made this particular chicken with sautéed asparagus, Swiss chard greens, zucchini,…
I am always looking for different uses for ripe bananas, as I'm sure most people are. It always seems to be something we have on hand and, at some point,…
I heard Chef Tom Douglas on the radio the other day and he described a pinto bean dish he made one time as part of a special at one of…
Have you ever seen those chocolate chip cookie recipes with pudding mix added to them? It's the cornstarch in the pudding that makes the cookies extra soft. Adding cornstarch and…
This butter rub is similar to the one I make for beef ribeye roast (or prime rib). Normally, I make the ribeye roast in my oven, but a couple of…
