Category: Spring

As the weather warms up and the snow dwindles, making way for occasional April showers, smoothies go back on the regular rotation in our home and in homes everywhere.

I am one of the ones who enjoys using rhubarb each spring and summer, and I look forward to finding new ways to use it, some of them downright delicious. Its bright color is captivating and its acidity surprising.

If you’ve grown tired of your hard-boiled egg options, this year I’m offering you an updated local take on the retro egg salad sandwich. Enter: smoked salmon.

While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped.

This year, I decided it’s about time I made a St. Patrick’s Day dessert featuring Irish Cream. This boozy, decadent pie is made more with the adults in mind. It all begins with a chocolate graham cracker crust.

I remember when jalapeño poppers rose to fame in the 1990’s. I fondly recall being sixteen and going out to eat with my high school sweetheart at a favorite local Mexican food restaurant in our small town and always ordering the jalapeño poppers – fiery hot peppers f...