The first time I was introduced to clafoutis (kla foo TEE) was in a cookbook that I bought after reading a review in one of my many food magazines. The cookbook, La Tartine Gourmande, has since won its place on the cookbook stand in the kitchen....

One of the sponsors at the International Food Bloggers Conference held in September was California Endive Farms. On display in their booth was the growth stages of endive on the chicory root. We were provided with a sample of three beautiful heads of endive, two pearls (white) and one belles rouge (red). Not having much experience with this uniq...

This year has been the year of projects. One project that has provided the most enjoyment throughout the summer has been our little square foot garden. Two offset raised beds fashioned from 2 x 6 cedar skillfully crafted by Husband Extraordinaire and Fab Dad. Placed at the end of the patio, they are visible from the kitchen, the dining room and ...

When I decided to do a post on Irish Soda Bread the version that I thought I would bake was a slightly sweet bread with currants and caraway seeds. This was the version that I always associated with Irish Soda Bread. So I suppose it was serendipitous that my copy of Fine Cooking had a featured article by Darina Allen on “How to Make Real Irish ...

The mention of Mardis Gras conjures up visions of beads, elaborate costumes, colorful parades and extravagant meals. It is a celebration of excess and lavishness. Its roots can be traced to the pagan celebrations of fertility and spring....