by Terri Peña This is a cake I have been eating for more decades than I care to admit. The recipe comes straight from my Grandma Lou and is one of those dishes that...
Tagged: spin while you cook
by Terri Peña I was gifted a book titled Ritzy Rhubarb Secrets: Rhubarb Recipes by the Good Cooks in the Litchville Area of North Dakota. This little spiral book book is 125 pages of...
by Terri Peña Shrubs are an old-fashioned beverage that were once all the rage in England, where they were used for their “medicinal and revitalizing” qualities. Last summer, on the verge of extinction, shrubs...
by Terri Peña After a long, dark winter, seeing bright red rhubarb at the market brings a smile to my face. It is a sign that spring really will arrive, and soon. Rhubarb is...
The big Brie that is carried by Costco is the perfect choice for this appetizer. If you do not have a Costco nearby, smaller Bries can be individually wrapped and placed in the fire.
As a teenager, I spent most weekends at the beach, gathered around a bonfire with friends. The city where I now live does not allow fires on the beach, but my children still have memories of gathering around the fire.
Soup may seem an odd choice for a summer menu, but when you have been outside all day and the sun starts to set, a warm soup is exactly what you need to fend off an evening chill while feeding a body that has been swimming or hiking all day.
Once the sun has set and it is time for dessert, the kids are going to want to make s’mores, but what about the grown-ups?
A hearty dip perfect for crackers. […]
Parmesan Crips look fancy, but are dead easy to make. Serve them along side any soup, even on a week night, for an impressive presentation. […]
Elegant, easy, and sure to please. More addictive than potato chips, when in doubt, make two trays. [,,,]
Do as many good deeds as the pomegranate has seeds. This is a Jewish New Year’s adage and the inspiration for a festive New Year’s Eve cocktail. […]
This is one of those retro recipes that make you wonder why the cheese puff ever went out of style. […]
This recipe comes from my friend Allan, and will be the hit of the snack table. […]
September & October give us a little backward glimpse at summer and an opportunity to fire up the grill before autumn settles in. […]
Grilled poundcake? Really? Really! Grilling poundcake gives it a bit of crunch as though it has been toasted, but with with the addition of a little smoke. […]
Quinoa, once reserved for the bulk bins of health food stores, can now be found everywhere. Used like a grain, it is actually a seed and the perfect base for whatever vegetables happen to be in season. […]
This sauce is quite versatile and can be used on anything from chicken to green beans to poached eggs. Also, if you have an abundance of leafy greens other than kale, go ahead and substitute. […]
The Cobb Salad comes to us from the 1930s via The Brown Derby restaurant. It is a composed salad, which means its ingredients are not tossed together, but arranged on a plate for a pleasing ascetic. […]
Turn fresh watermelon, so plentiful and inexpensive during the summer months, into a refreshing beverage for both kids and grown-ups. […]