While I love traditional desserts, saturated with cream, butter, and sugar, I occasionally like to try a raw dessert, free of refined sugar. It's nice to be able to have guilt-free seconds while escaping a sugar crash.
I saw this recipe on a food blog seven years ago and for some reason it stuck in my mind. This is likely because…continue reading
In surfing the internet, I have often come across variations of Cacio e Pepe, a cheese and pepper pasta dish, typically made with Pecorino Romano cheese. This dish came to mind when I was cleaning out my refrigerator before a road trip a few weeks ago. I had on hand dried fusilli pasta, a few…continue reading
Sometimes inspiration strikes when I have a partially-used red onion in the refrigerator. The other day, I was getting ready to make grilled cheese for the family, before having afternoon company, when I remembered the onion. Then I wondered what else I might have on hand that would be good with it. A tub of kalamata olives…continue reading
A four-year-old has a limited attention span and, given the opportunity while helping with a baking project, they will undoubtedly add extra flour or other ingredients, scatter huge amounts of flour, and eat batter until they feel sick. To prevent such opportunities, while still engaging them in baking projects, set the stage before you begin. The…continue reading