Warm salted dates: serve atop crackers or toast rounds spread with creamy goat cheese for a quick and easy, sweet and savory appetizer. ...

Holy crap, we've got tons of pears in the wee orchard! Regular readers will know how amazing this is, after the Great Pear Theft o...

More excitement around Casa de Ninj this summer: the high-bush blueberries are producing! Regular readers will recall that last year wa...

I'm doing a lot more canning this summer than in past years. Partly because the wee orchard has finally started bearing fruit (thank ...

  I need you to make me a promise. Right now. You must promise me that you will make this cake as soon as possible. It is imperative ...

  I have a confession: I fell off the whole-grains wagon this month. For the past few months, I have been featuring recipes from Liana ...

Roasted red pepper cheese spread: it's the hipper cousin of pimento cheese. Regular readers know that while I was raised a New Engl...

Baked oatmeal Sorry to give you yet another brown food photo but I'm on a whole grain kick right now and whole grains are, well, fra...

Oat and yogurt breakfast bars Regular readers know I'm all about make-ahead, grab-and-go breakfasts. So imagine my delight when th...

Roasted butternut squash with quinoa, sausage and greens Yes, the recipe is a mouthful -- both in name and in flavor. Regular readers ...

Cranberry rice Are you part of a book club? I joined my first book club in 1991, just after graduating from college. This was pre-Opra...

Another 2012 milestone reached: the From Scratch Club cook-along virtual book club has come to the final chapter of Alana Chernila's...

Homemade tater tots: Don't bother to buy them frozen -- you can make them easily from leftover mashed potatoes. Homemade tater tots ...

Nutella toaster pastries Regular readers will know that I've had some fun taking on cooking challenges this year. For example, I...