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#145208

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Deviled eggs go brunch-y with smoked salmon, capers, red onion & crème fraîche. Great finger food for the game, too.

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#143453

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Showcase the earthy, funky flavor of black walnuts in this tart with maple syrup and Calvados (apple brandy)

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#142711

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For those of us in the midwest, it doesn't get any more local and seasonal than this venison stew with root vegetables.

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#142700

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Need an excuse to bake a cake? It's Meyer lemon season! Use the zest in the cake and the juice in a lemon cream.

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#108695

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Use the season's last asparagus to make this easy shaved asparagus salad with pistachios and ricotta salata

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#106402

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Raw kale salad with lemon feta dressing is healthy, delicious and doesn't wilt, making it a great picnic or potluck choice.

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#106016

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Makrouds, a semolina pastry from Algeria, and a post about the unlikely friendships blogging can bring about.

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#85550

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Romesco sauce, made with hazelnuts, is an easy and unique alternative to the same old party dips.

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#85161

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Deviled eggs are a perfect party food. This is a kicked-up Spanish version featuring tuna and capers.

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#70997

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This sesame soba noodle salad can be made in about 15 min and is a great summer potluck dish. Vegan & gluten free!

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#69120

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These sweet-spicy-tart Honey, Cumin & Lime chicken wings are easy to prepare but huge on flavor.

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#68190

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What cold soup is the color of Pepto-Bismol and can give gazpacho a run for its money? Chlodnik!

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#67720

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Buttermilk Sweet Corn ice cream pairs perfectly with a fresh berry sauce, or a berry pie or cobbler.

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#65631

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This earthy mushroom, shallot & herb tart with a crunchy cornmeal crust was made for a Bordeaux wine tasting party

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#64483

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Authentic Breton buckwheat crêpes "complètes" (with ham, egg & cheese), made for me by a French house guest

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#58742

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Easy & healthy Vietnamese cabbage salad with shredded chicken (or make it with duck, for a "restaurant" version)

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#56850

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Love the lemons! I used Meyer lemon curd to make these tarts (w/ graham cracker dough for crust) and some easy lemon-coconut crêpes.

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#54056

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Kumquat- fun to say, fun to eat! I used these to make a vegan Candied Kumquat & Coconut Sorbet.

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#52617

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Rosemary symbolizes remembrance and fidelity. Make this olive oil, citrus & rosemary cake for an anniversary or just because.

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#52088

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This Chicken, Chipotle & Chickpea soup is one of 4 delicious soup recipes from my recent Soup Swap

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#52086

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Acorn squash is so versatile- I diced & sauteed it with Indian spices in a recipe from the book "Modern Spice" by Monica Bhide.

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#51570

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A decadent cheese soup with deeply caramelized onions and toasted cumin seeds- inspired by a tart in the Chocolate & Zucchini cookbook

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#49843

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Achiote seeds (aka annatto), used in a Puerto Rican-style shepherd's pie with yuca

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#49637

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Venison & Porcini Mushroom Ragu with Pappardelle

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#46929

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Need a break from overblown holiday food? Try this Garlic Shrimp Pasta, part of my under-$2 menu challenge

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#44905

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Beef & Freekeh soup to warm a cold winter's day. Freekeh is roasted young green wheat and has a nutty, smoky flavor.

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#44493

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Pumpkin-pecan cannoli with an airy ricotta-whipped cream filling (Daring Bakers November)

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#42827

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Artisanal Tomme-style cheese from Dancing Goat Creamery, where we recently took a cheese making class

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#39164

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Little tarts are a great way to use oven-roasted Roma tomatoes.

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#38127

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Indian Dosas (savory pancakes) with Curried Chickpeas & Coconut Sauce (Daring Cooks)

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#37123

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Herbed potato salad with a sherry-walnut vinaigrette. Serve it on a bed of arugula, with or without crumbled bacon & blue cheese.

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#36285

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Plans to grill this weekend? This Espresso-Balsamic flank steak is amazingly easy yet sophisticated.

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#33671

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My belated July Daring Bakers Mallow cookies, S'mores-style

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#33520

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Pork-stuffed tofu squares, pan-fried & served with a tomato sauce (recipe from "Into the Vietnamese Kitchen")

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#32029

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Making your own sausage is fun, and not as difficult as you might think! I made chicken bratwurst & Italian sausage.

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#29939

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Frangipane (a batter of almonds, eggs & butter), ready to be spread over apricot jam for a Bakewell Tart (Daring Bakers)

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#27832

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Use the trimmings from your asparagus, shrimp and onions to make a light, flavorful stock in which to cook the rice for this risotto.

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#27267

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Making your own organic yogurt at home is both easy and economical, and tastes better than store bought.

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#24347

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A vendor prepares Duros con Cuerito at a Cinco de Mayo festival (part of a Cinco de Mayo food/ photo essay)

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#23393

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A luscious cheesecake gets gussied up with candied Meyer lemons and Meyer lemon marmalade in the filling (Daring Bakers April)

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#23090

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These candied Meyer lemons adorned my DB creation this month. I also made three other lemon recipes, both salty and sweet.

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#21906

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Scallops and bacon stirred into custardy scrambled eggs- simple but luxurious.

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#20745

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My favorite way to eat a carrot: Carottes Rapees, a French carrot salad, served in an avocado nest.

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#20377

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If you live in the Midwest, blood oranges are in stores now. I used them to make an easy and refreshing blood orange sorbet.

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#20170

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Homemade spinach pasta, bechamel and a rich ragu sauce come together in this fabulous, decadent lasagna (Daring Bakers March challenge)

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#17324

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DB- Flourless choc. cake & Raspberry Ripple ice cream. The raspberry sauce has an unexpected ingredient that really pumps up the flavor!

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