Valentine's Day is always a bit of a challenge, coming as it does the day after my birthday. This year Sweetie requested a pie or tart ...

Not sure if it's true where you live, but here asparagus are in season. The spears coming into the markets are just the right size...not...

When the days grow shorter and the evenings dark sooner, comfort food calls my name more often. The last few days the call was for some reas...

Happy New Year!  I try to bake with seasonal foods, I really do. But sometimes there will be an item at the market that just calls out to me...

The description of a young girl with a wreath lit by candles perched on her head walking through her home serving coffee and saffron buns ha...

On the face of it, pears and gingerbread is an odd combination. Pears are fresh, light, juicy with a distinctive taste, but a mild one. Ging...

Shrimp Scampi is a dish I first had when I was just out of college. It used to be the kind of menu item that white tablecloth restaurants of...

Still cooking a lot with lemons. Sometimes you need a nice sauce to boost the flavor of your entree, especially if you just picked up a r...

I've loved being a part of the Cake Slice Bakers for the last few years. We've baked from some great cookbooks and I could always...

It's a new month and a new year, so we are now baking from a new book, The European Cake Cookbook by Tatyana Nesteruk. If you can ba...

Unfortunately my back has been acting up for the last few days, so no blogging for a while. Even the making of this cake was affected bec...