This has apparently turned into the week of food I used to hate. I tried grapefruit a few times growing up. The first time was when I’d spent the night at my friend Jenny’s house. Her older sister Connie was eating breakfast when we wandered into the kitchen, rubbing the sleepiness of giggling late into the night out of our eyes. Connie was a mix between the really fun older teenager who you look up to and want to be like, and the scary older teenager who might do something insane at any moment that could get everyone in big trouble.Looking back with an adult perspective, I wonder if she might have been mildly bipolar, but at the time I just thought she was a little cool and a little crazy.
Holy Guacamole Batman! This guacamole bacon burger dip recipe will knock you out! It’s got seven flavorful layers of ground beef, guacamole, lettuce, cheese, tomatoes, onions and bacon. It’s also … Read more
Figs are one of the culinary joys of summer. Fresh figs are SO seasonal that, at least in Washington, you never see them any other time of year. The first … Read more
I’ve been going through the recipe archives, looking at some of my favorite recipes and realizing that they’ve changed a bit through the years. I’m also a much better photographer … Read more
It’s berry time! I’ve picked almost 20 pounds of strawberries and raspberries the past couple weeks and have been feverishly perfecting recipes that feature summer’s berry bounty. Several the recipes are for preserved berries so we (and you) can enjoy them year round. But this mixed berry salad recipe features fresh raspberries and strawberries in a mouthwatering and waistline friendly creamy strawberry dressing.
We eat a lot of sandwiches at our house. Pretty much every lunch during the week is sandwiches, and sometimes we have them for dinner as well! One of my favorite dinner sandwiches is a Greek Pita Pocket, so I was very excited to see it in my friend Susan Russo’s new book, The Encyclopedia of Sandwiches.