Gingery Pumpkin Bread
The first time I made pumpkin bread in France was for an English class I taught in a sunny ground floor room of a small town community center. The class ran from 2:30 to 4 in [...]
Tempest Day Tomato Soup
1 Tbs. olive oil ½ cup diced onion 1 Tbs. tomato paste 2 tsp. red wine vinegar 1 15-oz. can crushed tomatoes 2 tsp. sugar 1 clove garlic, minced (1 tsp.) ½ tsp. Italian se [...]
Bruschetta Toasts
I have something of a reputation for accepting—nay, wanting—food items my neighbors would otherwise throw away or not know what to do with. Bruised apples, overripe plums, be [...]
Artichoke Tapenade
1 13.75 oz. can artichoke bottoms or frozen artichoke bottoms prepared according to package directions 1 10-oz. jar artichoke hearts preserved in oil, drained, oil reserved 2 [...]
Brunswick Stew
Brunswick Stew and I go way back. Not as far back as the days when cooks added squirrel to the is-it-Georgian, is-it North-Carolinian, is-it-Virginian Southern stew, but far [...]
Chocolate Chip Cookies ‘Lafayette’
My chocolate chip cookie recipe is just one of thousands upon thousands out there in the world—but it does have a few aspects that make it dear to me. The first is that it is [...]