Food Generalist

This blueberry meyer lemon jam is my favorite jam.  The first time I made it was back in December of 2014 when the associate director a...

Be prepared for a series of posts about my adventures in canning. I've spent the summer and part of fall learning about water bath cann...

This is a recipe for the Spring Fling cake sold at The Market at Larimer Square.  It is a very unusual zucchini-based cake frosted with a...

I can’t remember the last time I made apple butter but it came to mind when we had an abundance of apples at work. We just had our annual ...

This shake sounds very strange to those who have never had it. Most people who see this on a Vietnamese menu will usually order the strawb...

If you read my blog, you may (or may not) notice my love of French Toast. I have posted several variations of French Toast. (And most vari...

It was very cold and snowy yesterday so I decided to channel 1950s-era cooking and try out a recipe I found on the Kraft website. This typ...

I used to cook my cranberry sauce on the stove top but last year I decided to make a raw version. I found that I preferred the raw version ...

Guess what's in season? My favorite apple: the honeycrisp. This is a relatively new apple on the market. A few years ago (I think it ...

I've been a little lazy with posting again. I'm still cooking. (I just downloaded tons of pictures off the camera.) I've jus...