It’s just about summer time, and we all know what that means! Time for some spicy summertime munchies. Try this fried oyster recipe, it’s got a real  Read more>

Oven-Coddled Eggs with Mashed Potatoes and Herbs

The combination of mashed potatoes and eggs just makes my tummy happy. Plus the added benefit that the potatoes can be make ahead of time  Read more>

Happy Cinco de Mayo! Here’s a recipe that will knock your sombrero off…I love taking a classic, staple fare like quesadillas and putting a twist on it. The raspberry and chipotle compliment each other perfectly  Read more>

Four easy peasy tips is all it takes to fool anyone that you know what you’re doing in the kitchen…from someone who has fooled a few people along the way with some truly delicious meals.

1. Use freshly grated Parmigiano Reggiano.
This means buying a block of cheese, not the pre-grated stuff. It also means investing in a cheap microplane to grate it with, instead of a regular grater, which  Read more>

Here is my attempt to make a recipe for Welch Cheese Cakes found in the December 1892 issue of The Housewife. Following is the recipe as it appeared in the magazine.  Read more>

It’s Avocado Season!  And culinarily speaking, it’s sad that many Americans think the quintessential Mexican food comes from Taco Bell when there’s a whole world out there of deliciousness that ranges from down home to the sublime. This avocado taco recipe from those genius gals of the Boarder Grill Restaurant  Read more>

Nothing says Easter like rack of lamb and this recipe from Ina Garten is tried and true. It comes together in no time and the the taste is succulent and has every element of spring.   Read more>

I love to cook, but I’m single and live alone so when I do cook it’s usually for one. I know a lot of single people who say they don’t like to cook, because they can’t stand having the leftovers.  Read more>

If you live in any major city, chances are pretty good you’re familiar with the current food trends. But have you taken the time to really think about what makes them so trendy?  Read more>

Warm Artichoke Shrimp Dip & Grilled Artichoke with Herb-Shallot Mayo

We are heading right into the height of artichoke season and while these delicious, green gems are at their cheapest, now’s the time to buy and cook. When purchasing remember that top-quality artichokes are heavy for their size, bright, almost shiny green with a purple tinge, cold but not wet feeling, and have tightly compacted leaves.  Read more>

It takes a woman to get a woman, and the genius behind cupcake giant Sprinkles, Candace Nelson, gets me in spades when she opened her new Cupcake ATM at the Beverly Hills location. For four dollars, 24/7 (that means after the bars close, woo hoo!)  Read more>

For most of our lives, my sister has been in the kitchen cooking up all kinds of concoctions… Mixing this with that, baking cakes, learning how to make crepes and cinnamon rolls.  Read more>