If there is a recipe for which I might claim some kitchen fame, it is this peach pie.  It is a mouth-watering, visual stunner.  My friend, watercolor artist Gary Bukovnik, painted my peach pie for a series on desserts several years ago.  With…

   This is my 21st Century take on a long time, favorite main dish in our house.  The “do-ahead” aspect of this recipe makes it convenient in a number of situations.  Assembled the night before, it minimizes my kitchen time for either a next day…

     Perfect for Cinco de Mayo this weekend – and any of the other 364 days of the year – this recipe deserves a WARNING:  “May become habit forming”!      The original recipe comes from Susana Trilling, whom I was delighted to meet a…

     Fennel is food trifecta.  1. it’s a plant.  2. it’s an herb.  3. it’s a spice.  (Twice over, thank you very much, with both its seeds and pollen.)      The bulb-like stem base of the plant is usually referred to as a…

     I’m talking a serious volume of juicy orbs from three laden lemon trees in our backyard.  This lemon tart is one way I’ve been using them, made with a delicious 2012 harvest olive oil purchased from Good Faith Farm at the Grand Lake…