Holiday Brie
This is a simple, elegant way to serve brie during the holidays . With the red, white and green theme you’ve got a perfect dish for a holiday party. I’ve been making… Read More
Grapefruit Pound Cake
I love Texas citrus. Grapefruits and oranges that come from the Rio Grande Valley are succulent, sweet and juicy. I have been drinking an orange or grapefruit for breakfast for the past… Read More
Chocolate Mousse
In a hurry? Who isn’t. This is Nigella‘s instant chocolate mousse recipe and it is super delicious. It comes together quickly and has a creamy texture. I added toasted pecans, but I… Read More
Eggplant Pizzas
These little pizzas are so easy and delicious. We have been eating meatless dinners about twice a week and this is one of the best ways to do that. This is a… Read More
Heirloom Tomatoes with Gorgonzola Cheese
This recipe is adapted from the Barefoot Contessa‘s blue cheese dressing. I used Gorgonzola cheese. Gorgonzola is a veined Italian blue cheese made from unskimmed cows milk, mostly produced in Northern Italy.… Read More
Strawberry Pie
Do you post pictures on Facebook for throw-back Thursday? Well, this pie is a throw-back to the ’80’s. My beautiful mom used to make this pie all the time with Pillsbury pie… Read More
Beautiful Home For Sale in Austin
I went to an open house yesterday and toured this gorgeous home in the Soco section of Austin, Texas, designed and built by my friends Priscilla Glover & Ivan Spaller. They were… Read More
PEI Mussels with Smoked Paprika
This is an easy appetizer or a light main dish. Perfect on a summer night, with a salad. I added smoked paprika, one of my favorite spices to enhance the flavor with… Read More
Seared Sea Scallops
A scallop is a common name applied to many species of marine bivalve mollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world’s oceans.… Read More
Blueberry & Peach Crisp
This delicious, fast and easy dessert is adapted from Melissa Clark‘s, Mixed Berry Crunch that I saw in the New York Times in 2008 and I have been making it ever since.… Read More
