Jun 12, 2012
Recently I wrote about the graduation Top Chef-esque challenge I had in Traverse City, Michigan for my husband’s daughter’s high school graduation party. She had given me a list of foods that I was attempting to incorporate into the menu, amongst which was... 
Jun 6, 2012
I’ve had an on again, off again relationship with asparagus. When I was a toddler, I am told that I couldn’t jam it in fast enough. Had to have it in both hands to keep the incoming stream steady. Then as my mom tells it, one day I actually took a breath... 
Apr 26, 2012
I usually look at recipes as just a suggestion of what ingredients might be considered and a method that might be good for said ingredients. A jumping off point if you will. I rarely measure – unless I’m baking. There is definitely more of a science to baking... 
Apr 17, 2012
Confit is one of those words that gets thrown around all the time but I was never quite sure what it meant although I was pretty sure a duck was almost always involved. So I did what I always do when in doubt – I Googled it – and found out that confit merely means to... 
Apr 12, 2012
I was looking for the perfect ending to our Easter dinner – something fresh and representative of spring. The other caveat was that I was in search of something not loaded with calories. This bright tasty recipe from Cooking Light for Strawberry-Almond Cream... 