Fondue spread baked in a miniature pumpkin! I realize I already professed my love affair for Autumn this week in my post about Apple Hill. (In fact I got…
Crunchy fennel and tart citrus blend together in this salad My friends keep telling me “I love your blog…but I could never make any of that stuff because I’m…
I. Love. Fall. I love the colors, I love the weather (especially in the Bay Area), and most importantly, I love the FOOD! Last week, I accompanied my…
Try making your own green sauce for these delicious enchiladas! It happens every week. I’ll have a nice, manageable list of blog ideas, and inevitably I end up adding to…
So if running my own personal food blog wasn’t enough, I decided to start a food-related feature on my company’s website, csnbayarea.com. For those of you who don’t know,…
Photo credit: Chase Ottney John Montagu, the 4th Earl of Sandwich….that is the British statesman we have to thank for coming up with the idea of sticking meats and…
Last night, my friend Kim and I had the opportunity to attend a lecture in Berkeley called Edible Education 101. It’s a credited course for Cal students, but they…
Sometimes the best recipes come from mistakes or improvisation. This happened yesterday when I created this Elderflower cocktail. After cooking all afternoon (including the delicious Eggplant Parmesan I posted…
Eggplant is one of those foods where you either love it or you hate it. But if you happen to be one of the few on the fence, I…
Appetizers & Snacks/ Recipes
D is for: Devils on Horseback {Dates, wrapped in prosciutto and stuffed with almonds}
Don’t you just love those Dos Equis commercials? As I was driving around the other day I heard this Halloween one: “His deviled eggs recipe involves actual witchcraft.” Classic.…