Our first night in Bavaria began at Restaurant Brunnenstadl in Oberstdorf, with our German cousins, a celebratory smoked duck dinner, glossy red cabbage and a Texas-sized potato ball.
A no-fuss summer salad made with ripe Georgia peaches, heirloom tomatoes, fresh mozzarella, basil, peach white balsamic and olive oil — first served with leftover grilled shrimp for dinner, then enjoyed shrimp-free for lunch. Bright, beautiful and easy as can be.
A Georgia peach haul inspires a rich, moist Peach & Pecan Coffee Cake adapted from a Junior League cookbook. The recipe makes three cakes – one to enjoy, one to freeze and one to share. A vintage Hawaiian Leaf snack set from Grandma Ruth turns up during the photo shoot; was it serendipity or a heavenly “remember me” wink?
A birthday tribute to Riki Glover, who at 95 still has the greenest of thumbs, still cooks, still shops, and is the tie that keeps her German and American family together.
A backyard barbecue in Bavaria became a celebration of abundance, connection and “The Magic Table,” with four grilled meats, five salads, flowing wine and sparkling conversation with our German cousins.
A last-night smorgasbord in Riga, Latvia, became the perfect send-off after four full days of sightseeing, stairs and local adventures. Like comedy improv, the meal came together through friendship, instinct and spontaneous contributions, creating a one-time experience that belonged only to that kitchen, that evening and those friends.
In Riga during Latvia’s midsummer season, the long twilight of the summer solstice becomes a backdrop for anniversary memories, friendship, Jāņi traditions, and reflections on freedom, culture, and the enduring power of light.
A Tomball farmers market pint of fat, juicy Texas blackberries becomes a quick, celebratory, flambéed dessert spooned over vanilla ice cream. This Blackberries Jubilee recipe is inspired by Chef Robert Kunce, who taught me the flambé technique when I was a teenager.
A dVerse-inspired 144-word poem written on my late mother’s birthday, the same day I stepped away from corporate life and into retirement. It reflects on grief, legacy, and the courage to begin a new chapter while carrying her joy and verve forward.
Everything you need to create a generous smorgasbord-style grazing meal, from meats, cheeses, seafood, fruit, breads and spreads to little extras that make it feel special. Whether you’re feeding two people or twenty, celebrating something big or simply being alive, a smorgasbord turns grazing into a feast.
Basil Lime Relish with Hot Honey is a bright, fresh garnish that landed somewhere between bruschetta and pico de gallo. Made with tomato, basil, jalapeño, lime, and a touch of hot honey, this easy relish adds zip to tostadas, crostini, grilled meats, sandwiches, and more.
Six inches of snow in late May? At 10,000 feet, Mother Nature does what she wants. We woke to snow-covered aspens and ended the day in bright Colorado sunshine.
These Pork Tenderloin Tostadas with Basil Lime Relish and Hot Honey started with leftovers and a challenge from The Grill-Meister. Tender pork, creamy beans, melted cheese, peppery greens, guacamole, and a bright tomato-basil relish come together for a fresh, flavorful tostada that is anything but predictable.
A whimsical 44-word children’s poem sends a wombat, frog, unicorn, kangaroo and jackalope into poetic chaos. Inspired by the dVerse quadrille prompt using “dog,” this tiny tale takes a playful hop into Ogden Nash-ish nonsense.
These Zippy Southwest Smash Burgers are gloriously messy, cheesy, crispy-edged beauties layered with caramelized onions, jalapeños, and our creamy Zippy Southwest Burger Sauce. We tested and tweaked this recipe again and again until it became absolutely crave-worthy.
This easy homemade Southwest burger sauce is creamy, tangy, and gently spicy. Made with just four ingredients, it’s perfect for smash burgers, sandwiches, fries, wraps, and dipping.
I found this letter to my Mom in a box of treasures I’ve had for a while…it was a homemade Mother’s Day card from when I was about 22. It made me smile.
Inspired by a dVerse Poetics prompt using the names of flower varieties, this poem wandered into sea foam, shooting stars, restless hearts, and the mysterious persistence of beauty in the natural world.
Dandelion wishes and golden light shape a 44-word quadrille, inspired by a perfect grandparent day and the enduring, ever-growing bloom of love across generations.
