Yay, it's that time of year again ... pumpkin season, the happiest season of all!

Quoted: No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.

My latest blog post...

Quoted: Tonight, I want to devote my attention to pasta’s less popular but equally talented step-sibling — polenta.

Sounds worth trying...

Quoted: I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted!

My latest blog post. Mmmm, yogurt.

Quoted: First of all, if you read this headline and immediately thought of something dirty (you know who you are), then I’m sorry to say that this might disappoint. But that isn’t to say homemade yogurt isn’t terribly exciting!

My very first meatloaf...

Quoted: I like a lot of things about America … jazz, democracy, barbecues, amber waves of grain, you name it. But today, I’m feeling extra American because I made my very first meatloaf.

My latest blog post ... Mmm, strawberry shortcake.

Quoted: I recently went on a rant about the saying “easy as pie.” But when it comes to stupid expressions, cake really takes the cake. I mean, why can’t you have your cake and eat it, too? In fact, why in god’s name would you have a cake if you weren’t going to eat it? It’s wasteful, if you ask me…

Whoa, homemade mozzarella in 30 minutes!

Quoted: Mozzarella Cheesemaking made easy with Rick Caroll of New England Cheesemaking Supply.

Baking this for a friend's birthday...

Quoted: An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.