Today is April 23rd. Today they are predicting large-ish amounts of snow for the Pittsburgh area through tonight. We saw virtually no snow all winter and had a full week of 80-degree weather in...
I’ve discovered that oats and chocolate are a very underrated combination. While I don’t typically put chocolate in my morning oatmeal, I have found that chocolate added to an oat-based baked good is,...
Confession time. I really love the idea of making as much as possible from scratch. Not only do I know exactly what is in something, but 99.9% of the time, the homemade version contains...
Today is my dad’s birthday. He would have turned 59 today, and I’m sure the day would have been filled with all sorts of jokes about how he was only one year away from...
Cheddar cheese and jalapeño peppers are one of those savory matches made in heaven. The savory equivalent of peanut butter and chocolate, in my book. Sharp, creamy cheese is the perfect complement to crunchy,...
One last recipe before Easter, and I felt like a light, fresh, spring-themed dessert was in order. The strawberries here have been gorgeous the last week or so; they’re ruby-red, plump, and amazingly sweet....
Yesterday I shared with you a traditional Italian Easter Bread recipe from my Chief Culinary Consultant’s family; today I share with you my grandma’s famous bacon and cheese Easter bread. Growing up, this was...
I can’t believe that Easter is already less than a week away! I guess it snuck up on me since I had been away, plus it was so late last year, but ready or...
Conch fritters have become one of my ultimate go-to menu choices when down in southern Florida. I had never had them (or even heard of them, for that matter) before my Chief Culinary...
One of my goals for this summer, along with jumping on the canning bandwagon, was to start making homemade popsicles and other assorted frozen treats. I love homemade ice cream, but sometimes there...
Scones were one of the first baked goods that I mastered on my own, and the dark chocolate chip scones that I’ve been making for almost 10 years have long been one of my...
Spring has officially sprung, and there are very few foods or ingredients that scream spring to me more than rhubarb. As one of the first harvests of the year, rhubarb season peaks in...
