This week’s Sunday Supper theme is in honor of National Pizza Month. My idea of “pizza” has expanded exponentially over the years, to include items like this savory onion tart. You can use any onion for this, in the past I’ve used it whenever I had an overabundance of onions from my CSA share. A mishmash …
"Local Cook," you may be protesting, "how can you challenge us to make salad in the WINTER?" It's easy to take fresh from the garden vegetables and create a salad, but in the winter it requires a bit more creativity. Here are some ideas to help you get outside the lettuce box.
I can't believe we made it through the Back to Basics cooking series! This final post features my thoughts on cookies, cakes, and other baked goods.
For expert ice cream making advice, I asked fellow blogger Marilyn Beard who writes over at Just Making Noise. She allowed me to share her top 10 tips for making ice cream from her e-book Just Making Ice Cream.
Mmmm, homemade ice cream. I remember the first time I tried it - I used raw milk, sugar, and vanilla. It was heavenly. More like iced milk than iced cream, but tasty all the same.