As often happens around here, this recipe started with leftovers: half an avocado from lunch and a few filets of anchovies floating in th...

It may still be sunny, but there's a chill in the air. I hear leaves crunching underfoot as children walk by the house on their way t...

Salmon season is in high gear with wild Chinook and Sockeye salmon and their cousin, the Steelhead (really a large trout), running in the...

Confession time: I almost always make too much food. Instead of cooking for three, I somehow think I'm cooking for a dozen. And big ...

I went a little crazy buying fish this past year, but my excuse is that the stores were offering such darn great prices. I mean, two whol...

I buy corn tortillas in the big stacks at the grocery store, in the packages that proudly declare "5 Dozen." I get home, throw ...

Faster than a speeding bullet…no, I'm not talking about caped superheroes leaping tall buildings, I'm talking about how fast word...

When you braise five pounds of pork shoulder for tacos and have guests over, no matter how good it is, there's bound to be some left ...

The other night I was totally stuck for something to make for dinner and didn't want to make a trip to the store. We had lots of odds...

The two-fer is such an American idea, isn't it? Buy one, get one free. Whether it's toilet paper or, in this case, a recipe. I ...

The first words out of Dave's mouth when I mention ordering the holiday turkey are, "Oboy! Turkey enchiladas!" That's b...

Once again I pulled out the "L" word for dinner. As in "leftovers." And why, you might well ask, does a dinner made ...

I have a friend whose son, now in his 20s, will not eat leftovers. He calls them "old food," as in "I don't like old foo...

It was kind of like my own version of Iron Chef. On the table were three potatoes, a few random vegetables, the bottom of a butternut squ...