W e, at Cook the Books Club , are currently reading and getting inspired by Kitchen Chinese , a delicious, little debut novel by Ann Mah...

I'm going to share a recent read, The School of Essential Ingredients by Erica Bauermeister, and a recent food creation, with a...

I was happy to finally arrive at the top of our library's list for The Blue Zones Kitchen , by Dan Buettner, having been curious as t...

  I have posted twice on the books of Alexander McCall Smith, both times from his 44 Scotland St. series, here:  The Bertie Project , ...

  I left you with the brining  ham last time, so here it is cooked up The highlights of May. My version of In My Kitchen! Sprinkled ...

O ur current selection from  Cook the Books Club , is being hosted by fellow Hawaiian, Deb of Kahakai Kitchen . Much of this well researc...

Continuing on with the goal of making more from and using what we have!  I made a large batch of chocolate from our cacao this past wee...

Going along with the concept of less shopping and more eating what we have, I've recently been posting on and using various staple...

Sometimes when looking up recipe ideas, and following various trails on the internet, I lose track of what got the process star...