Author Notes: I'm all about ease when it comes to brunch. Its great fun to start the day off with friends (and mimosas), but to be honest, a girl needs her beauty sleep. Enter...

Author Notes: This is a new recipe I was playing with and it got a great response from the home audience! It's definitely one I'll be going back to. The roasted sweetness of the...

Author Notes: Adapted from "Green Beans in Tomato Sauce" in Myra Waldo, The Slenderella Cook Book (New York: G.P. Putnam's Sons, 1957), 166. This recipe makes enough for eight, but all the sauce can...

Author Notes: This recipe is adapted from The Zuni Cafe Cookbook by Judy Rodgers. Having made it many times before, I have been thinking about this recipe for most of the spring. The beauty...

Author Notes: If Baba Ghanoush is 'hot', this roasted version is 'hotter'! It is easy to make and tastes a 100 times better than any store-bought variety. I love roasting a whole batch of...

Author Notes: Because this dish depends so much on the nature of the vegetables used, the cooking time can differ (which explains why, depending on which recipe you read, this dish can take 20...

Author Notes: This recipe from Martin Philip's Breaking Bread, changed the way I make scones. He advocates substituting white whole wheat four for 100% of the all-purpose called for in the recipe, and supplementing...

Author Notes: I found this lovely bread recipe on the Land O'Lakes website (yes, I love butter). It has an absolutely gorgeous crumb: delicate, soft, and tender, but it's still sturdy and light. It's...

Author Notes: Turkish menemen is a dish for anyone and everyone. All you need is a handful of vegetables (preferably picked from your garden, but hey, that's a dream we can't all fulfill) and...