I forgot to take a picture of my chicken dish. Fortunately we have lots of beautiful barrel cacti in bloom right now to enhance my post. Th...

My previous post was about ribs--I was too lazy to include the sauce recipe then, so here it is. These are both adapted from the 1997 revisi...

Grandma and Mary Ellen and I went to a flute and piano recital on Sunday afternoon, and Dad cooked ribs. I coated them with Joy of Cooking...

The Republican attempt to smear Barack Obama as an effete, arugula-eating liberal is totally not working on me. Every time some McCain surro...

Here's an easy way to fix scallops, especially little Bay scallops. Toast some pine nuts , chop 1/4 cup fresh basil , and set those asid...

I was proud of this pizza. Garden basil and garden tomatoes, pure and authentic, except for the cheese: that's queso fresco. It was conv...

I've had good results lately with substituting 3 parts spelt flour and 1 part gluten-free flour for the regular wheat flour in my baked ...

I don't make pancakes very often, because come on -- who needs a massive dose of carbohydrates and nothing else first thing in the morni...

My stir frying is getting better, bit by bit. Again I used the largest skillet we have instead of the wok because of our stupid smooth-toppe...

There is no easier, more comforting meal for me than a quesadilla. Ever since I learned to make microwaved tortilla-and-cheeses as a kid (op...

I'd like a better marinated eggplant recipe, please. This one called for minced garlic, fresh basil, salt, and wine vinegar layered with...

It's 100 degrees here at dinnertime, so my thoughts turned again to Middle Eastern food. I accompanied Grandma to another cooking class ...

While out running errands I saw this sign in someone's front yard along a busy road. Beneath the sign was a plastic grocery bag full of ...

This was a reality-based menu: no ideal recipes, just making a meal of what was on hand. I had a pound of frozen ground lamb, so that meant ...