Cranberry Chutney

January 13, 2015
IMG_3765 - CopyI love cranberries. I love them in a cocktail. I love them in a tart. But I especially love them in a garlicky, gingery, orange-zesty chutney! Read more »

Make Your Own Almond Butter

December 19, 2014
IMG_3084Organic almond butter is orgasmically-delicious. It's the key component in my favorite pasta dish. It also provides magic for some fabulous gluten-free cookies. You can buy the butter at better supermarkets, or produce it right in your own kitchen. I make it this way: Read more »

Make Your Own Pumpkin Puree!

September 22, 2014
IMG_8543Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I'm convinced that puree made from home-roasted pumpkins is the only way to go. Read more »

Kale Pesto – My Way

September 12, 2014
IMG_8207GOT KALE? Make my garlicky, lemony, kale pesto! It's delicious on...everything. Serve it with crackers at your next cocktail party, or as a gorgeous topping for grilled chicken or baked salmon. Or, do what I did yesterday, and stir it into steaming strands of angel hair pasta. Yum, yum, yum. The easy recipe: Read more »


September 24, 2013
IMG_3655DO YOU REMEMBER the bounty of bell peppers I harvested last week? I turned them into Piperade. Folks, this fabulous (and freeze-able!) French/Spanish saute of peppers, onion, garlic and herbs instantly transforms everyday food into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe: Read more »

Kevin’s P.B.S. Pesto

July 22, 2013
IMG_1441FOR THE SAKE OF EXPERIMENTATION, last weekend I grabbed some parsley, basil, and sage from my garden, and pureed them together with pine nuts, Parmesan, garlic and olive oil. In other words, I made a pesto. A pesto that was fabulously-fragrant. A pesto that was layered with flavor. A pesto that was so deliciously-delicious that after just one taste, I nearly passed out with pleasure. Read more »

Sugar Cookie Tartlets

May 30, 2013
IMG_9732MEET MY NEWEST TEA-TIME ADDICTION -- Sugar Cookie Tartlets. To make them, you bake sugar cookie dough in the shape of little cups. Then you fill the cups with luscious, homemade lemon curd, and adorn each tart with a single blueberry. Hard to do? Not at all. Here's my easy (yes, easy!) recipe for these sinfully-delicious treats: Read more »