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It's about frigging time for a new post. Giada's nuts was a good chuckle, but it's time to move on. Historically, I've had...

It's been a rough year. Family tragedy followed by moving to a new house (not a home yet). The move's good, but stressful. The fa...

I started roasting coffee recently. Click here for the larger size; very cool shot. Unfortunately, looks better than it tasted. I chose ...

Sadly, it's winter and the end of fresh herbs from the garden (sage seems to be surviving still). We saw this cool mini-christmas-tre...

In a previous post, I tried some focaccia dough using a kneadless technique to make the dough. It's from this book No Need to Knead an...

I'm racing up the stairs from lunch the other day and mention to a guy who I know who roasts his own coffee that I'm going to start ...

Punk'in seeds One of my favorite spices is ancho chili powder. Anchos are nice and spicy but not hot. Perfect for good flavor b...

Sunday evening meal. Like to make it a special one. Sunday nights should be special. Everyone gearing up for the week. We were having it...

A neighbor of ours makes the absolute best chicken and noodles we have ever had the luxury of tasting. She makes her own noodles and even i...

Over the years I've noticed the color of cookware can have a profound impact on the food. When baking, dark cookware darkens food more ...

A couple weeks ago, I visited my parents and got my fill of the cleavage and nice hair channel FoodTV . Not in my own kitchen at the time,...

Hummus or however you spell it, is a staple in our house. It's popular with us because it tastes good, it's healthy and contains o...

I think the best part of a restaurant salad are those cool sweetened pecans they top it with (although, the crumbled goat cheese is good too...

... or the making of some killer ice cream. I got this ice-cream machine a year ago from my dear family for Father's Day and haven'...