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Making pie crust on your own should not be stressful; it should fun, easy, less expensive than buying it, and taste incredibly better. If you’ve never tried it, don’t be afraid. It’s no biggy. All you need is a few tips before you get started,… read more
INGREDIENTS 3cupspork(cubed and fried) 1largeonion, chopped 8ouncesdiced green chilies 32ouncessalsa 8ounces dicedjalapenos flour salt pepper DIRECTIONS Cut up pork into cubes, place in large ziplock baggy with 3 tablespoons of flour, salt and pep… read more
All summer while we cycled across Holland, Belgium and France—and even during our stay in London—we sought out Italian food. Sure we would try new food, but part of risking adventure means finding some comfort and familiarity in the crevices. Sur… read more
Simpatici pupazzi di neve di cioccolato. read more
Onion Chowder? That was my first reaction when I saw the recipe for Onion Chowder with Cheesy Onion Popovers in Everyday With Rachael Ray by Teri Tsang Barrett. This recipe was in the November 2008 issue of the magazine, but that’s not reason not … read more
This seems to be the year that Mexico tries and breaks the silliest Guinness World Records. I’ve witnessed two of the events, first one with making the world’s largest Torta and the other gathering a record breaking number of people to dance Thril… read more
What a beautiful, sunny looking antipasto to make when the day looks so dull and dreary! Traditional fresh mozzarella is usually sold in containers of brine, shaped into delicate balls. Fresh mozzarella can be purchased in Italian specialty … read more
It was a cold and rainy day when my boyfriend and I ducked into a grocery store in New York City. We wanted to take a peek since we love exploring and looking at all the different products, and as we neared the checkout we saw these beautiful tin… read more
A european cake for a soccer baby. Here more picture about soccer cakes. read more
It’s been a busy week, chez nous.Actually, they’re all busy, but this one had photo-graphical accomplishments.I bet you forgot about my kitchen, still missing the majority of the cabinet doors.More doors were added this week. And, finally, my oven… read more
I know, I know… Another banana post in less than a month – please bear with me and my full-of-bananas-freezer. 
This recipe comes from a book a bought several months ago but only recently became addicted to – and with a whole chapter devoted to… read more
This recipe comes from a book a bought several months ago but only recently became addicted to – and with a whole chapter devoted to… read more
Lamb was used in the original recipe. I can get lamb chops and stewing lamb and even a whole lamb leg in these parts but not ground or minced lamb. So, I had to settle for ground beef. Rib eye. If you have access to ground lamb, I suggest you go f… read more
[We all know the big American food holiday that's fast approaching--most food blogs, magazines and TV shows are going crazy over it--but there's another food holiday that's fast approaching too, a holiday that I didn't know anything about until l... read more
This week our host is Lynne from Cafe LynnyLuIf you’re new to WHB or you haven’t taken part in a while, here’s a quick summary of the rules.You have the week to post about any herb, fruit, vegetable, flower or plant. Your post can be informative, … read more
I need some virtual balloons. Actually, five years and seven days. But it’s close enough. I started this blog about five years ago on November 16, 2004 during my sophomore year of college at NYU, and my first year in… read more
