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Recent Comments
  • Stop & Shop Supermarkets: Hi Sharon, thank you for being a loyal customer and a fan of...
  • Kathy: I am so sorry it took me so long to post this. The message g...
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  • dien cong nghiep: Greetings from Idaho! I'm bored to death at work so I decide...
  • Kathy: Positively luscious. Thanks again, Marla. And thanks for ...
  • Peter Krottje: We love simple, clean veggie delights like this. Gotta try ...
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Random Articles
Antipasto Salad

There are a million (or so it seems) recipes online for antipasto salad, but when my guests deemed my recipe worth posting, I thought “why not?”

Have an Awesome “Th...

For too many people, a Thanksgiving meal is out of reach. You can help change that.

Chicken Soup (from scratc...

Homemade chicken soup is delicious when all ingredients are fresh and flavorful. It’s a bit of work, but if you love homemade chicken soup as much as I do, it’s worth the effort.

Positively Luscious Salmon with Anchovy-Garlic But...

Although I am usually an equal opportunity eater, I don’t like the look of canned anchovies filets. Get those guppies away from me! Surprisingly, they are among the ingredients in more than one recipe that I think is smashing.

So when Food Sharing Network Photo Editor Chris Mathieu (who will tell you that he doesn’t know how to cook) offered to make a New York Times recipe that included anchovies, I was thrilled.

Crowdpleaser: Old-Fashioned Sour Cream Crumb Cake

With company on the way, I wanted to make a coffee cake that would truly be a treat. In my opinion, too many crumb cakes are too sweet and not moist and favorable.

Got Eggplant? Stuff It!

There is something about a blemish-free, plump eggplant that makes me want to buy it.

Some Things Never Change|Potatoes, Spinach and Fet...

You won’t be surprised to learn that I have many, many cookbooks. Some I use infrequently; a few come off the shelf often. We particularly like Simple Vegetarian Pleasures by Jeanne Lemlin. First published almost 20 years ago, we discovered it when our daughter worked at St. Martin’s Press. Don’t tell the diehard meat-eaters in our circle of family and friends that we even use it to cook for parties. It’s all good – but don’t use the word “vegetarian.”

Garlic, Extra Virgin Olive Oil, Small White Beans ...

Do you get tired of eating meat? We do. Here’s a recipe that’s inexpensive, easy to make and delicious, especially if you use very fresh escarole and good quality oil and beans.