Chives

with summer herb Greek yogurt mayo Sooo the other day my work friend asked me if I had a trick for making hard boiled eggs so they peel easy, and…

Once I noticed that plain Greek yogurt + olive oil has a texture much like mayonnaise, I had to try another “flavor” … I decided to go “green” and take…

Last weekend I got a text from my friend … it was a proud mushroom hunter’s photo of her and a friend with a HUGE pile of morel mushrooms. I’ve…

Perfect picnic food … they are like little portable sandwiches you can take with you anywhere. Great for dipping in soup, or you could serve them as an appetizer. The best…

Adapted from epicurious I hear that in Ireland, this soup is made with bacon; however, the Irish bacon is different than the fatty smoked strips of goodness we eat in…

I think ever since I discovered twice-baked potatoes as a young teen, I was in love with them. For many years I made them, scooped out the potato from the…

Inspired by ChinDeep’s Florentine Custard Tomato Souffles I am coming to the end of my summer tomatoes … I know, it’s November, but I waited for them to ripen. Did…

Adapted from Real Simple Continuing on with my pear craze, I had to try making an appetizer with my pretty pears, and I thought tangy blue cheese, salty prosciutto, and…

I’ve had the munchies something fierce the past couple days. I have just wanted something crunchy, salty, something to take my mind off things, to quell this nervous energy that…

This frittata is just a great thing to make when you have a box full of garden veggies and a shiny new nonstick pan. I can never get enough of…