This is delicious and easy. Most granolas are too sweet, I think. Granola 1/4 cup vegetable oil 3 cups old-fashioned rolled oats (not qu...

We have an olive tree behind our house and this year for the first time since we moved in, it had abundant olives. Dad picked a couple of q...

We brought Bev a two-pound fillet of ono from Suisan Fish Company in Hilo. It is the most excellent and prized of Hawaiian fishes, and she ...

I have read that one can make tamales using canola oil instead of lard or Crisco, so I bravely tried it. They tasted okay, but didn't h...

This was an excellent recipe--I picked it up at the fish counter at Sprouts. I bet it would make perfect tostadas, too.

Look how pretty this lunch was! The salad is from City Roots , and contained nasturtium flowers and leaves, pea shoots and arugula shoots, I...

We had many of the usual dishes on Thanksgiving: Portuguese-style turkey, stuffing, mashed potatoes, gravy, green beans, applesauce, pumpki...

I'm in love again--this time with my new cookbook Tagine: Spicy Stews from Morocco , by Ghillie Basan. Dad noticed it in a cooking sto...

We have two varieties of sage in the herb garden at present. I don't know their names but I certainly admire the way they hung in there...

I love mushrooms and would like to use them more. I bought these portobellos because they were beautiful, but with no plan in mind. Viana ...

We stopped last week to buy apples at a big farm stand near Hendersonville, and among all the lovely apples and beets and ornamental squashe...

This is one of my favorite ways to fancy up Brussels sprouts. Chotee Gobi 1 large onion 4 cloves garlic Olive or vegetable oil Slice onion ...

We bought some gorgeous snapper from the Beaufort fish guy who sells up here on Saturdays. He said it was silk snapper. It had a big flavor-...

In anticipation of our trip to South Carolina, tonight we had stewed okra and tomatoes, sausage gravy, and grits. Dad is picking about 15 ...

There's a Beaufort-based seafood guy now coming to the All-Local Farmers Market every Saturday, and his fish is amazingly, absurdly fres...