by Terri Peña Braised short Ribs with Vegetables Short ribs are a classic meat for braising, and using ribs that are cut flanken style, instead of the more usual English preparation is worth seeking...
by Terri Peña While I enjoy grilling, and eating light, fresh from the garden salads, the grey days of fall and the dark days of winter are made more pleasurable by soups, stews, and...
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...
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...