Adventures in cooking and baking.
These zucchini carrot muffins, loaded with fresh vegetables and dried fruit, are super moist and just sweet enough. They go wonderfully with your morning coffee.
These muffins are a great way to use up some of that zucchini that either you or your neighbors have been harvesting from your gardens.
This tomato, garlic, and basil topped bruschetta is simple, light, fresh, and delicious. It makes a wonderful appetizer.
This bruschetta with a tomato, garlic, and basil topping is my "go-to" fresh summer appetizer. With its bright, concentrated tomato flavor, it's a fabulous nibble with cocktails.
These Vegetable and Cheddar Tarts, filled with zucchini, tomatoes, onions, and red bell peppers, and baked in a flaky and cheesy crust, are a delicious savory pastry treat that you can serve for breakfast, lunch, or dinner.
This vegetable and cheddar tart with its cheesy filling and cheese-filled crust is a cheddar lover's dream.
This Greek Orange-Phyllo Cake is a brilliant concoction of crispy phyllo pieces baked in a creamy egg, sugar, orange juice, olive oil, Greek yogurt, and vanilla batter, along with a little bit of semolina.
After baking, this cake is also soaked in a syrup of orange juice, Grand Marnier, sugar, and orange zest, and flavored with cinnamon.
These Asiago Cheese Bagels are both stuffed and topped with melted cheese. Bread and melted cheese.... doesn't that sound magical?
These bagels are totally amazing, and when they are baking your house will be enveloped with the aroma of baking cheese.
This air fryer Mexican street corn is an easy short cut for making the delicious and popular treat sold at food stands and food carts on Mexican streets corners.
Mexican street corn, known as esquites (or ezquites, meaning toasted corn), is usually served in individual plastic or paper cups as a snack (antojitos) to hold you over before dinner or for a late night treat.
With only a few simple ingredients, you can make Pappa al Pomodoro, a delicious and fresh tasting Tuscan tomato and bread soup.
Pappa al pomodoro is a hearty tomato and bread soup with roots in the Tuscan region of Italy. It's traditionally made with stale bread, and is a close cousin to panzanella salad, which is also made with tomatoes and stale bread and has roots in Tuscany.
