Scrambled Chickpea Flour with a Fiery Red Chili Paste
Forgetting to soak some grains and beans the night before, I figured on making some eggs for dinner, but then decided it was time…
Mustard and Herb Dressing
At the risk of repeating myself, I can't recommend making your own salad dressings at home highly enough. Not only do you avo…
Apricot Stuffed Pork Loin Recipe
A few years ago I discovered a wonderful mustard at the Fancy Food Show. I wrote about it and not long after it won the gold pri…
Barley Porridge with Honeyed Almonds and Roasted Apples
One of the oldest of all cultivated grains, the consumption of barley for most people has become limited to the malted product us…
Coffee Marbled Cake with Pecan Nut
From the problem that I always have the mascarpone cheese in the fridge but I can't use it all, haha. But what can I do? The …
Chow Tips starring me!
I could spend hours surfing over at Chow.com . It's that hip food site that was briefly a magazine. It includes not just reci…
Black-Eyed Peas with Fenugreek and Tomatoes
Earthy black-eyed peas are an ideal solution for a quick but comforting and nourishing meal. Soaked overnight, they are tender in…
One-Half Whole-Wheat Bread
Several years ago I bought a wheat grinder. It's tall, white, a little noisy, and something of a novelty if you didn't g…
Tea Together Jams: Favorite Things
Some people don't like receiving product samples, but I don't mind. Of course I'm pretty fussy about what I'll co…
Cornbread with Black Olives and Jalapeño Peppers
Cornbread really doesn't need an introduction. Modestly dry, with a hint of moisture if you please, and packed full of your f…
Puffy Twist Donut: Easy treats for everyone!
It started from the moment that my sister turn on the TV, the picture of the golden fried donut was on the screen, and then she t…
Divina Cucina's Recipes: Cookbook review
Can you imagine a cookbook with ingredients but no measurements? My cookbook that I got from the school I attended in Florence m…
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