Cabbage with Bacon and Crème Fraîche


This is a really simple, European style peasant dish. sauteed cabbage with some bacon and then finished with some cream, Scrumptuous fall dish reminescent of the ALPS.  I usually buy bacon ends and pieces to stash in the freezer bags…

Read More »

Fruit Crisps A to Z (Apple to Zucchini)-Autumn

About Fruit Crisps and Crumbles


If there is a dessert that appeals to all levels of bakers alike, beginning or experienced, country or city, old or young, it is the fruit crisp.  It is a fruit preparation that is as American…

Read More »

Fruit Crisps A to Z (Apple to Zucchini)-Summer

If there is a dessert that appeals to all levels of bakers alike, beginning or experienced, country or city, old or young, it is the fruit crisp. Crisps are essentially deep-dish fruit pies, a good two to three inches of cooked fruit filling, without the fuss of a top or bottom crust. It sports a top coat layer of enticingly-sweet flour, sugar, and butter crumbs called a streusel.

Read More »

A Glass for the Pot: Cooking with Wine

Wine is the world’s most common beverage, along with beer, these days. It is remarkably compatible with food, not only as an accompaniment, but as as a highly versatile ingredient as well since it blends so nicely with a myriad of foods. It has become a staple and can be added at the beginning of the cooking process, or at the end.

Read More »

The Strata: Savory Bread Puddings

The strata is a culinary term coined in the 1950s for an old-fashioned baked egg casserole composed of layered of ingredients, the same technique used for constructing a lasagne or quiche, only bread is used as the main starch and eggs are the binder.

Read More »

Chocolate Bread Pudding


While collecting the recipes for The Bread Lover’s Bread Machine cookbook, I decided to include some uses of leftover bread and of course bread pudding is on the list. My editor, Laura Christman, asked to include the recipe for the…

Read More »

Winter Corn Pudding


One year my mother asked me to bring a vegetable side dish for our family Thanksgiving. Wanting to do something new, I brought the ingredients for this ultra simple corn pudding, from Irena Chalmer’s little Holiday recipe book, and whipped…

Read More »

Slow Cooker: Spinach Pesto Deep Dish Pie with Homemade Ricotta-A Summer Family Treat

Italian pasta casseroles are probably some of the most popular family cooking in all cuisines. The king of these is lasagna. Turns out the slow cooker pasta casserole that translates perfectly from the standard oven method is lasagna. A whole book could be written just on slow cooker lasagnas.

Read More »

Slow Cooker Cassoulet

Cassoulet is a dish that typlifies French home and bistro cooking and has somewhat of a legendary status among gourmands. As for most French cooking, it is a regional dish originally from the South West that has become popular all over the country and is standard bistro fare, or even bought canned.

Read More »

A Quartet of Savory Holiday Side Dishes

While turkey, stuffing, and pies are easy for most holiday cooks, the one portion of the meal that can really be challenging year after year is the side dishes. Certainly everyone has perennial family favorites, the ones made over and over. But sometimes you want to try something new…

Read More »