RIPE

When I decided to make a pumpkin bread of my own, I based it on the one from Elise Bauer at Simply Recipes because I liked how the pumpkin and spice flavors weren’t overpowered by sugar, which is so often the case with recipes. I made some tweaks with the sweetener, ...

My Mom made a lot of recipes from Sunset magazine in the 1970’s. I can’t say that my brother and I fully appreciated her efforts back then (both of us are still haunted by “Cheddar Beef Roll”), but these Artichoke Nibbles have stood the test of time.

If yo...

As with all soups, put some effort in on the toppings and the result will be more beautiful and enjoyable. In the photo are pickled jalapeños, sour cream, a small spoonful of salsa, cilantro leaves (and blossoms) from the garden, and wedges of cheese quesadilla. Another good creamy option is a spoonful of

There’s no easier way to “process” a bunch of tomatoes than to roast them in the oven with olive oil. Eat them with pasta or spoon them over polenta or risotto.

Edited from original, August 13, 2018

When it’s tomato season here’s a little project that will make two or three small jars of preserved dried tomatoes. Keep refrigerated and use as you would tender sun-dried tomatoes—on salads like this one, Chipotle Sweet Pota...