April 5, 2012
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I wish I had known about this treat years ago when I was living in British Columbia, where it originated.
Antique shopping this week I stumbled upon a vintage Popeil’s Pie Maker and Sandwich Grill. Two small metal rounds close like a clamshell and are attached to a metal rod with wooden handles. Place two pieces of pie or bread dough with filling into the rounds and you have a vintage version of today’s Hot Pocket.
This month I’m sharing two beautiful rice dishes for two different seasons, both from the heart of the Venato region of Italy.
Children are finding their way into the kitchen like never before, creating a first of its kind kids’ cooking craze. Summer is a fantastic time to head into the kitchen with them to bake up something simple and delicious!
Because June is National Fresh Fruit and Vegetable Month, let’s grab a green and make magic out of it! Fresh spinach is so plentiful right now and, because spinach salad continues to be an all-time favorite, I want to share a recipe that was a signature dish many years ago at our family restaurant, “D’Atri’s” at Lake Tahoe, Calif.
Eureka! I’ve discovered a decadent, rich and moist chocolate cake with a smooth and creamy chocolate frosting just in time for Valentine’s Day.
You never really know exactly when something becomes a ritual, but we know for certain that Cactus League in Arizona is one of our most cherished rites of spring.
I came across an article on a natural news website recently about victory gardens. It said that during World War II, 20 million family gardens were producing 8 million tons of food that helped provide nourishment needed by soldiers to keep them fighting strong.
I had to kick off the fall harvest season with two of my very favorite pumpkin recipes. Grandma Gertie’s Pumpkin Pie will put a grin on your face while you’re licking the plate clean. Many thanks to Sharman Hickman of Hickman’s Family Farms for sharing her Grandma’s treasure.
I’m always looking for “the one.” You know, the one recipe in any ethnic food category that you can count on time and time again to be a crowd pleaser.
The hotter it gets, the lighter the fare. That’s how we survive and stay nourished during July in Arizona.
I always think of May as Momma’s month. It’s a great time to thank her for all of the wonderful recipes she has passed along to me so I can share them with you.
It’s April, and that means I pull out one of my favorite recipes for Easter brunch.