When I lived in Paris, Christmas Eve was especially wonderful because of le Réveillon—the huge feast served after midnight mass. One of my favorite appetizer dishes was this sweet spinach tart from Alsace. I still make it during the holidays and amaze friends because it is so different and unexpectedly good. [... click heading to read more]

How about a slightly different take on Thanksgiving side dishes? Here are two recipes taken from one of the cooking classes I taught a few years back. Both were hits then, and I hope you will enjoy them as much today. [... click heading to read more]

Years ago, I created this recipe twist for a regional restaurant to combine two North Carolina products: peanuts from the east coast and trout from the mountains. It’s a simple dish with great taste and just right for a fall night. I prefer using whole deboned trout with the heads still on, but if you prefer, use fillets. Serve with a wild rice blend. [... click heading to read more]

As the apple orchards begin to yield up their fruit, my thoughts drift back to my Irish grandmother and her Kerry Apple Cake. So simple yet so good, it makes a wonderful morning coffee cake or, topped with whipped cream, an easy fall dessert. [... click heading to read more]

Summer is here, and so are fresh fruit, vegetables, and herbs. Here are a couple of cold salads that will cool off your taste buds in the summer heat. [... click heading to read more]

Here’s a unique twist on an Italian pasta meal. The combination of stuffed pasta with raspberries and flavorful dressing is just right for a light meal. The basic recipe lends itself to so many variations with different fruit, or you can make it vegetarian by replacing the meat with vegetable stuffed pasta and julienned slices of cheese. [... click heading to read more]

The Caribbean has been on many minds with the upcoming benefit cruise for the Montford Music and Arts Festival, so to put you in the mood, here are a couple recipes from my Tradewinds –Taste of the Caribbean cookbook, which it is no longer in print. [... click heading to read more]