Living and writing in a circa 1840 New England Farmhouse with three generations of my family
I will readily admit to having a deep fondness for Jacques Pépin. I learned so much from watching him on my television when I was a teenager. I spent a lot of time watching him on PBS, taking notes on scraps of paper and marveling Read More
I don’t remember when I first came across this recipe. I only remember that I was taken by it immediately. The ingredients reminded me of a dish from my childhood in Kansas City where a bubbly dish called cheesy potato bake was often served with Read More
Velouté is one of the five French mother sauces. It is a roux thickened sauce that is extremely versatile. If you have made a homemade gravy thickened with starch of some sort, you have made your own version of a Velouté. Don’t let the fancy Read More
Before I explain how to make a roux, I should start off by describing what a roux is. Quite simply, it is the combination of culinary starch and fat. The starch and fat are combined, heated, and used to thicken a liquid. Once you understand Read More
This recipe comes from the humblest of beginnings. It wasn’t a thunderbolt moment when I had an unbelievably delicious idea to try. It wasn’t from reading one of the treasured cookbooks in my collection. No, it was because I was disappointed to open a new Read More
“What is a cruffin?” became a popular question after I posted a photo of the cinnamon sugar cruffins I made last weekend on Facebook and Instagram.
If you’re looking for a new twist on cranberries to add to your Thanksgiving feast, this simple and flavorful cranberry spread is ready for the job. It comes together quickly and tastes delicious with freshly carved turkey or spread on the leftover turkey sandwich the next day.
This is a simple kitchen counter cake, the kind grandma might have made to entice you to stay a bit longer when you stopped by for a visit. She knew the power of a simple Chocolate Buttermilk Cake. I do too.
Bring on the sprinkles, because you’re going to want to stop what you’re doing, head to the kitchen, and bake a pan of these simple and scrumptious Frosted Sugar Cookie Bars. They’re so much easier to make than a batch of individually frosted sugar cookies. Yet they absolutely deliver on that soft, tender frosted sugar cookie taste.
An old fashioned sour cream donut is right up near the top of my list of favorite breakfast items. Bake them up for a simple and delicious treat and top them with chocolate icing and plenty of sprinkles!
This serrated peeler makes quick and clean work of removing the skin from tender fruits like tomatoes, peaches, and pears.
