My daughter is always saying I should use more cardamom. (It’s ok – I have another daughter who says use more cowbell.) This recipe starts in Persia then takes my usual twists and turns. These cookies are light and fluffy with an earthy flavor.. It’s a winter cookie, not overly sweet. I hope like it….

This is an idea I’ve been working on for quite a while. The big issue has been the crust; it needed to be able to hold up to the big flavors on top of it and be part of the New Orleans sandwich experience. I found the answer for the crust in my Detroit roots…

My dad in his retirement worked as a butcher at country store called the Trading Post in Atlanta, Michigan (population est 629). The original building burned down a while back, and a smaller store is sitting in its place. My Dad produced a breakfast sausage that people came from miles around to get. They constantly…

Traditional Eastern European holiday dessert. A simple pastry filled with a variety of fruit jellies and jams, and baked to a wonderful golden brown. I added some spice to the dough for more flavor. Happy holidays, I hope you like it. 2 cups flour2 sticks butter6 ounces cream cheese1 teaspoon cinnamon3/4 teaspoon ginger3/4 teaspoon nutmeg1/4…

I have said I hate grits. Well, my taste is evolving I found that I like polenta. The things that make me like it are the add ons: cheese, andouille sausage, shrimp, Cajun spices, and a rich tomato sauce. I hope you like it. 1 cup polenta2 cups water1 cup milk1 cup Parmesan cheese (and…