For the next two weeks (starting at 12:00 am April 8 and ending at 11:59 pm on April 22), I'll be running a giveaway. Two prizes will be...

I suppose there are some serious chili cooks out there that might take offense when I say that I'm not really sure why everyone seems to...

Salish Smoked Salt - This coarse grained alder wood smoked sea salt is fabulous . I keep it in a pepper mill on a fairly coarse setting. The...

I really love gravy and sauces. I'm not a big fan of condiments, but give me a creamy, thickened sauce and I think I'm in heaven. I...

I guess you could say I'm something of a carb nut... which, come to think of it, may explain my inability to fit in those "thin jea...

My hummus has been evolving over time. I made a few small adjustments to the recipe to reflect those improvements. I changed from using the ...

I am really not a pickle person. I'm the gal that dreads my hamburger being delivered in the restaurant with a pickle on the plate becau...

The nice thing about enjoying cooking is that it provides a great way to thank and gift those special people in your life. I try to keep m...

I have occasionally been intimidated by fish. No one wants to eat fish that makes you think you're eating a sponge. The good news is tha...

I've been trying very hard to not bake too much, since everything I bake, I have to eat and I'm trying to limit that somewhat. Summe...