Easter is right around the corner now, and I have the perfect salad to bring to dinner. I made it for this month’s “From the Chef’s Kitchen” column in the Erickson Tribune. It’s fresh and green, and it highlights the beginning of the gardening season. Topped with tender blanched asparagus, hardboiled Easter eggs, crispy bacon bits, and Roquefort bleu cheese for bite, I think it will be the perfect start to Easter dinner. Read the full story

I must have picked the best day of the year to make comfort food. Here in Maryland the temperatures are teeth shattering. (Yes, I have been to Chicago in February, and no, I will not do that again!) The air is brisk, the wind is wicked, but the sun is shining beautiful and bright — the kind of day Tess loves. She lays on the couch with her head on a pillow, basking in the warm winter sun.

While today’s post features mini chocolate pudding cakes for upcoming Valentine’s Day Read the full story