I use tomato paste all the time. Sometimes I need up to half a cup, sometimes just a little bit. When I make my own, I can store it in the sizes I tend to need most, so I have no more partly used cans in the fridge.
Once in a while, I get a complete surprise in the kitchen. As I’ve accumulated experience, this happens less often, but it does happen, and so it was this week. Against all my expectations, I learned how to produce rare roast beef from the Instant Pot!
This past spring, my husband and I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example.
Bagels are always a favorite in my house. Fortunately there’s a good bagel source nearby, so we often have them on hand. We also like to keep something we affectionally call “salmon glop” – a smoked salmon spread spiked with lemon and dill.
If you’re invited to a cookout, you’re probably going to bring something to share. And if you’re going to bring something, why not make it something that’s easy to make ahead of time and can be served right from the fridge,
Yes, it’s possible to go beyond toast! I made a honey butter pie crust, betting that it would work out well – and it sure did. #CookoutWeek 2018 is a group effort among bloggers. Sponsors help us with this week,
#CookoutWeek 2018 is here! During this week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!
The farmers market is moving into full swing now that local produce is available. After rhubarb, the next most reliable local crop is fresh asparagus, and we try to work that into as many meals as we can.
I like to combine it with mint from my garden in a quick cooking pasta dish.
Winter has been hanging on forever. It seems like it’s January 115th, rather than more than halfway through April. Some of the plants know that springtime is almost here – there are buds, some flowers are pushing up their stalks –
When you live in an area that has distinct seasons, as I do, there are definite limits to the ability to eat local produce. I’m not a purist, though: I love it that my grocery stores go out of their way to find high quality fruits and vegetables for me,