It’s prime season for blueberries, and next to eating them fresh by the handful, my favorite way to eat blueberries is in muffins. I like a lot of blueberries in these muffins. If they don’t turn your lips purple, they don’t have enough blueberries. For plain blueberry muffins, skip the lemon zest. But I recommend …
A from-scratch mushroom sauce adds some pizzazz to that classic 1950s comfort food, tuna noodle casserole.
Not afraid of butter? Try this rich chowder made with wild salmon, butter and cream.
In cooking, as in life, sometimes the simplest things can be the most vexing. Take the perfect boiled egg. If you have not quite mastered this skill, you know how unappealing a pitted, rubbery, sulphuric, green-yolked egg can be. With Easter on the horizon, a lesson in how to boil eggs seems in order. First …
Celebrate the oh-so-brief season of sour pie cherries by making a fresh cherry pie.
