I have had a lot of people ask me for a good, moist cake. My grandmother always found this one tried and true. This recipe makes 3-8” cakes for a great layered cake. My favorite frosting with this … [more]

This is a firmer chocolate frosting that goes great with a classic, yellow cake or for that matter, any cake. This recipe makes about 2 cups frosting. [more]

I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan. [more]

A classic, French country recipe. The braising of chicken in vinegar helps tenderize as well as providing a delicious tang. [more]

This is a slightly sweet, tried and true dessert crust. It perfectly compliments pie fillings from Apple to Pecan to name but a few . This recipe will make two 9”-10” crust or one 9”-10” … [more]

There is nothing easier than making pecan pie. With the addition of the darker maple syrup this is a great winter pie. Makes 1, 10” pie. [more]

The specialty ingredients in this african influenced soup are worth the hunt. Makes about 4 servings. [more]

A warming winter soup best served with a good crusty, sourdough bread. [more]

This is one of many variations of this soup that I found in Ireland when I was training as a chef. I came across this recipe in one of the many pubs I frequented. Some places in Ireland make it … [more]