Oatmeal Cookies: Homely, Humble And Just Darned Tasty

Some of my favorite dishes are not very appealing to look at. Some of them are downright ugly.

Shepherd’s pie is that way. So is split pea soup. Many dishes with beans and southern cooked greens are less than attractive–one glance at the beans, ribs and greens in my Hillbilly Deluxe Dinner (you pronounce that “deelux,” […]

Baking Again: Rasberry Rose Crumb Bars

One of those rare baking fits has come upon me, and I have no idea why.

It isn’t that I want to eat sweets, necessarily. I am still more likely to crave beans, rice, corn tortillas and a good stir fry than sweets.
But I have the desire to bake sweet things and then feed […]

Key Lime Pie is Not Green

Unless, of course, you are one of those infidels who puts green food coloring in it.

In which case, I am not speaking to you.
Key lime pie is properly a rich, creamy yellow, from the egg yolks that enrich the citrus-kissed custard that makes up the filling.
I did not grow up eating key lime pie, […]

Meyer Lemon and Ginger Pie

One of the best things about having a food blog is the people you meet.

People like the nice lady in California who read the post I wrote about Meyer lemons last year, and commented that if I wanted to pay for the shipping, she would pack me up a box of her Meyers from the […]

A Cake Fit For An Emperor: Gateau de Mumtaz Mahal

Roses are the queen of flowers. They are sensual with their profusion of velvety petals from which waft their seductive scent.

Although the use of roses in cookery has fallen out of favor in the West, they were once quite popular, particularly in the Medievaland Rennaisance periods. Rosewater and attar of roses were used not […]