North Alabama weather can be pretty unpredictable. Maybe its 90 degrees in October and we’re all wondering where fall is? Or maybe it’s just June and already a stifling 100 degrees outside. Either way, when it’s simply too hot to turn the oven above 275 …
As much as I love to eat sweets, I’m much more content in the kitchen chopping and sautéing without a scale or measuring spoons in sight. However, once I learned that baking is really just about ratios, it’s not quite so intimidating. In fact, I’m …
Strawberries and pepper? Sugar, eggs and cream transformed into a velvety delicious custard. Cold crystals of strawberry balsamic ice flakes infusing a slight tartness blended with sweet. I think for me, the fascination with food comes in how it can delight all the senses. Alabama …
Of all the highlights and “take-aways” from a week of Cooking at Home with Patricia Wells in Provence, the first thing I wanted to make after returning home was this fabulously refreshing fragrant rosemary infused sorbet. So delicious. So easy. Everyone around the table will …
The droopy headed purple, green and white hellebores, with their delicate necks and happily painted petals are filling up the side yard, and bright citrus in every form is demanding your attention at the market. Tiny little orange kumquats turn into this chewy tart sweet …
This is the finale – the last of the holiday box of Harry & David pears. Bosc or Anjou work nicely and keep their shape well. Its a make-ahead, super simple, show stopper. Perhaps you’ll make it for your cozy stay at home Valentine dinner? …
I first made a version of this cake for my book club, probably 10 years ago, after reading The Poisonwood Bible. I’ve modified it a bit since then and make it gluten free now. Many things I like about it: it’s not too sweet and …
I typically go for the creamy, custardy, dessert over chocolate (unless it’s a dark chocolate molten lava cake with ice cream). A meal is not complete without a sweet bite to finish. Crème Caramel is one of my favorite desserts to serve. It’s sort of …
