preserves

It all started with a boat ride. Ralph and I had spent the morning working at the farm when he asked if…

Last week, while I was working on the new menu for Italian by Night, I got a ping from Sean MaGrath, photographer extraordinaire/web guy wizard.…

If you’ve been reading my blog for any length of time, you know by this time of year any berries from last…

Preserved Lemons sound exotic but are dead simple to whip up and make a fabulous hostess gift for the foodies in your…

WILD BLUEBERRY JAM or any jam, for that matter, is the least difficult to make of the preserving world. Really, all you…

Summer ending means it’ll soon be time for me to trade my work boots for my high heels and head back to…

While happily retired, the most perfect job in the world found me. I am the Italian Food Artist – a title created…

What doesn’t taste good with bacon in it? Bacon continues to capture the imagination of chefs and home cooks from around the world. Rather than limiting it…

I am now ready to put my head through a wall! I tried to move my blog to my own domain but could not…

I wrote this post Sunday afternoon… Another week to enjoy the anticipation of Christmas Day. I wish time would slow down. It…