SAY ‘CHEESE’ Making your own homemade herbed boursin is super easy. Room temperature cream cheese, a little whipping cream, garlic, a mixture…

My love language is food. What’s yours? Saturday, while I was preparing food, I thought about how much I enjoy cooking. Every…

Pico de Gallo – we eat this sh#t on everything! I know I’m stealing that line from a popular hot sauce, but…

RESIST THE URGE TO SQUEEZE! Something profoundly primal happens to me when I hear the sizzle and crack of our bar-be-cue. The…

What to have… Sara and Josh treated Ralph and I to a dazzling tour of the family run wine estates in Prince…

For the last two weeks, an increasingly pervasive, sweet fragrance saturated the air in my kitchen. Not from the stone-ware pitcher of…

Hot Caprese Pasta Salad is a keeper! My Hot Caprese Pasta Salad isn’t your typical  North American macaroni pot-luck go-to. Instead of…

Welcome to my farmhouse. Over the winter, several of my cooking workshop participants told me they love when I write about and…

I’ve always been fascinated by internal clocks. The involuntary time piece in our brains or hearts set to alarm us when the…

An epic, two ingredient, ready in five minutes, genius recipe by Martha Stewart. The original recipe is actually a ganache [ a…