Hungry Cravings

My husband and I celebrated our thirteenth anniversary last week. Each year I try to outdo myself baking a sweet surprise for Hubby. For l...

It's been over a month, but I'm back. So, so happy to be back and brimming with new inspiration! For the last month, posting has bee...

Two dinner parties in one weekend and I was responsible for bringing dessert to both. We were treated to endlessly flowing wine and grilled ...

Caprese salad lovers, the following dish is for you. It was inspired by a rainbow of heirloom tomatoes at the farmers market and the desire ...

One last hurrah before the all-too-short Oregon strawberry season is just a sweet, sticky memory—I baked up these crostatas with what was le...

For those of you who’ve never been to one of my cooking classes, I just thought I’d give you a little taste…In a recent class entitled Hands...

Pâte brisée is French for “short dough”. It’s rich and flakey and used for sweet and savory tart, pie, and quiche crusts. Pâte Brisée Tart C...

When I told my mother that we had gone cherry picking, she cursed at me. After I told her that we got loads of sour cherries too, she threat...

Caramel. I love caramel equally, and I, for one, think it should get equal billing. Caramel-Truffle Tart Printable Recipe 9 ounces heavy cre...

For some reason, I didn’t like cooked fruit when I was little. I liked it fine raw, just not cooked. I especially hated cooked apples. Not a...

We drove out so Sauvie Island for the second weekend in a row, crossing our fingers for ripe and ready-to-pick strawberries. The berries wer...

I love to make tarts. They’re as wonderful to look at as they are to eat, and they make any occasion special. Here’s my favorite no-fail sug...

I love my pastry board, it’s beautiful. Michelangelo’s David and my pastry board are both made of Carrara marble. But my pastry board is fu...