T his is definitely the weather for salads and cold soups.  Summer may be almost done for some of you, but in Hawaii, it is here in full for...

I'm definitely on a roll here, in the making my noodles department anyway.  Ha, ha, rolling pin joke.  For lasagna, it's fairly easy...

F i nally off the little tree and into my kitchen, our long-awaited Citron Hand (sometimes known as a Buddha's Hand) was ready to use.  ...

 J ust in case you, as I have a tendency to do, think shopping in your very favorite Natural Foods store is, or should be a foolproof ex...

I have to say that I love, love, love ravioli.  Tempting little pockets, hiding delicious morsels inside them, swathed with a touch of simpl...

I am now able to turn out proper crumpets.  What a thrill!  And, using Genevieve, my ancient (over 200 years and counting) natural yeast st...

One for every year!  45 was too many for any one of my vases, so I had to divide the bouquet between two.  So beautiful, and what a romantic...

  O ur current Cook the Books Club selection is The School of Essential Ingredients , by Erica Bauermeister.  A charming tale of  intertwin...

P ossibly many of you zucchini growers out there have raised bigger ones, however this was the largest to ever cross my personal threshold. ...