A honey-sweetened jam made with summer raspberries, fresh peaches and Gewürztraminer white wine for a bit of added complexity and fun. Too much to do. I’m desperately trying to fit in as much as possible into the last weeks of summer. Suddenly it was here, and I wasn’t ready for it. Where did the blueberry-picking season go to? Where have all the raspberries gone? Did they run off while I was gallivanting in Pennsylvania? Did they sneak under the rug while I pulled tomato blight leaves... more

This peanut butter pie is creamy, chocolatey and everything you’d expect from a peanut butter pie. Made specifically for Mikey Perillo, as requested by his wife, Jennie, it will forever serve as a reminder to hold those closest to you daily and tell them how much you love them. I’ve been staring at the screen since Monday, unable to find the words. Writer’s block isn’t necessarily a new thing, but that’s not what I’m suffering from. Instead, there is only a heart,... more

Pickled peppers and a few vegetables mix together to become one of those classic sub sandwich condiments. Plus, a few tips for successful pickling adventures this season. I was supposed to share these on Wednesday for the pickling party, but instead, I found myself wanting to sit a bit longer around the dinner table, taking a walk through the neighborhood with the kids and being grateful that I had the opportunity to clean up after all of them. I thought a lot about how I often put off family activities... more

Togarashi is a spice blend often seen in Japanese cooking, dating back many centuries. Borrowing some traditional seasonings there and adding in the element of wasabi, these spicy orange wasabi fries are a perfect mix of East meets West, giving you a fry worthy of standing next to a sushi night or bowl of ramen, but just as easily finding a place on a plate next to a burger. There was a green bush in the garden last year that sparked several conversations between Ole and I. What was it? How did... more

A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it... more

A fresh take on the classic strawberry-rhubarb pie that your mother used to make. Rhubarb pie filling spiked with ginger and an almond shortbread crust are finished off with fresh strawberries in a bright glaze. There’s no question that Dr. Seuss has captivated many of children, mine and myself included, with his whimsical storytelling. When Hollywood started to produce his stories on the big screen I squealed with joy at the sight of Jim Carrey grinching it up and Mike Myers donning a... more

These red, white and blue cheesecake-stuffed strawberries come together in minutes and are perfect for festive Fourth of July treats. They’ll be the hit of your backyard barbecue or potluck picnic this weekend. Yesterday I packed up the car with the kids and headed towards the Minneapolis Farmers Market. This isn’t anything new. We can often be found browsing the vendor stalls while holding hands and maneuvering the crowds of people, trying to stay relatively together and decide which... more