Fresh Steamed Artichokes with Salsa Verde Italiano 1 lemon, halved 4 large artichokes Salt 1/2 cup Salsa Verde Italiano Squeeze lemon into a large bowl of water and drop lemon halves into the bowl.  Trim stems off of artichokes so that they will sit flat and place in lemon water. Working on one at a […]

 Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde Italiano Preheat grill to medium high heat. Scrub grill clean when hot, then lightly oil with a rag or cooking spray. Season salmon all over with […]

Anyone who grew up in the sixties should remember this cake fondly. The Tunnel of Fudge Cake was a Pillsbury bake-off winner which used two Pillsbury products, a cake mix and a frosting mix–the latter of which is no longer available. This cake launched the Bundt pan craze–hardly anyone had this pan and everyone had […]

Here’s my favorite Hummus recipe–make sure and make it with the Homemade Pita Bread since the two go together like peanut butter and jelly.  Sure, there are a plenty of store bought hummuses out there, but this is also better than store bought, cheaper and super easy to whiz up. If you don’t have tahini […]

Thoughts on Pound Cake… Pound cake, for me, is one of the best classic examples of old school Southern baking.  Although its earliest written history goes back to European roots, this cake has become classically American. Originally, just as the name suggests, pound cake recipes were simply a combination of a pound each of  four […]

I posted starting my infusion about a week ago, then life got in the way.  This weekend we did finally enjoy this made up drink from the infusion.  It’s a great autumn drink, as I tasted the deep fruit flavors of dried apricot and pear right away and it felt fallish.  However this would make […]

October means cooking with Pumpkin, in every way I can!  I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall trips to Tuscany.  Enjoy!

Too soon for soups and stews?  I think not! This recipe is great for using leftover pulled pork, pork tenderloin or shredded chicken.  You can eliminate the meat and sauté assorted squashes, carrots, celery or any random mixture of vegetables in place of the protein. I added a bit of corn to this posole.  Use vegetable […]

  I usually have dibs and dabs of leftover jellies, jams and preserves in the bottom of jars in my fridge.  This is a great way to make a quick dessert bar using pantry staples and leftover bits.  Add in any nut you happen to have, but be sure and toast them first.  Add in […]