Monthly Archives: March 2011

We're excited to announce that we're one of three blogs asked to participate in a holiday celebration program sponsored by Kraft and Breakstone's sour cream. Read on for the details--including how you can enter to win $2,500.

Prime Rib: It's not just for Christmas dinner. I'll make this whenever I can get my paws on one at a good price (or the rare super sale). It's a great excuse to have a party. In fact, if you're sick of ham on Easter, consider giving Roast Beast it's day in the (springtime) sun. This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.

So, a handful of years ago, I worked out of my house full-time as a freelance writer and editor. When business was slow, I'd fill in behind the counter at Priscilla's, a little catering/gourmet...

If you know me, you know that I'm not a huge fan of making fussy desserts. Creamy. Buttery. Rich. Yes. But fussy, not my speed. (Don't get me wrong, I love fancy pastry, but life's...