I took the shortcut tonight and made an aioli-type sauce based on mayonnaise, mixed with yogurt to make it lighter--after all, farmed salmon...

I went to a conference of piano teachers over the last three days. We opened with a three-hour meeting of the board, with a break for "...

I failed to come up with a unified menu last night. Various things in the refrigerator cried out to be used NOW. I ended up with Japanese, M...

We had a birthday party for Grandma yesterday. First we had a recital of two-piano music by Donizetti, J. C. Bach, Schumann, and Mozart. The...

This was tasty. I made pizza my old regular way, which I had been craving since Dad gave up wheat. I used whole spelt flour, yeast, a little...

I did try to replicate Santos' Red Chile Plate this week. I used the Gabilondo recipe, modified of course, and it was delicious. Santos...

It’s all because of this recipe, which was gushed about in the food section of yesterday’s Arizona Daily Star. It’s the family favorite, bro...

We had an exceptional Mothers Day today. First we drove with Grandma to Saguaro National Park. The cacti were all in bloom to celebrate. Som...

Here's a picture of Mock Rye Bread--actually I did put a little rye flour in there--it was flavorful but more like cake than bread. Fine...

I've made this salad dressing a few times--it makes me laugh. I've had raspberry vinaigrette in restaurants, and I've bought pr...

We hiked on the Arizona Trail with friends yesterday and saw many wildflowers, including this, which I think is called a Mariposa Lily. We ...

I wanted to make a salad to go with tonight's pizza, but my vegetable bin looked very sad. I did have apples and celery, so I made a Wal...

I haven't roasted a chicken for while--previous ones have seemed too fatty and gross. But for Sunday dinner I had a hankering for the tr...

We never take food home from a restaurant--but Dad couldn't finish his wonderful gnocchi with tomato cream sauce from his Italian lunch,...

This is one of the very nicest things you can do with a beautiful avocado. It's a perfect sit-down first course, and would also make a ...

I feel like I've been cooking all the livelong day (you know that song: I've been working on the railroad, all the livelong day. It ...

You think you've got problems--Dad has to consume only clear liquids until tomorrow. This is homemade beef broth (jazzed up with miso an...

Tonight we had a frozen tuna steak cooked Provencale-style, with some brown rice penne. It was fine. The centerpiece of the meal, however, w...