Bring home the Bacon and Bake It!  For some reason the flavor of the bacon is so much better when you bake it then when you fry it, and it’s better for you. It is easy and you don’t have to wipe up grease splatter that ends up all over your kitchen. I always
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  Summer is the time to enjoy the bounty of fresh eating. It’s healthier and taste great. I enjoy having my own herbs growing in my yard so I can have them as I’m cooking. This year I’m hitting the farmers markets and ‘pick your own’ farms for the rest of my fresh picks, simply
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  Salt is a preservative and a seasoning. I also use chicken broth in many recipes as well.  That doesn’t mean I want my chicken pumped full of salt or broth, especially without me knowing it. There was an enlightening article in Cooking Light January/February 2011 about chicken being injected with salt water or chicken broth increasing
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  Is it true what they say about an apple-a-day? Well I don’t know but when it comes to cooking, eating and baking, there is a difference. I came across this handy quick reference for apples on the Cooking Light site. It actually was in one of their magazine issues. So whether you want to
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  I recently discovered that I could make a pumpkin pie as good as Mrs. Smith and not have to feel so guilty with every bite. I also have the best homemade pumpkin bread using the same fresh pumpkin.  What could be better for you and on top of that tell someone it isn’t out
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I love to cook with fresh ingredients when I can. Here is a tip I discovered while running my studio kitchen. Peel fresh ginger root with the round end of a  spoon (keeps you from peeling off skin and works great). Then place the whole peeled ginger root in a plastic zip lock bag or
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