Our dill is in. Not only is it in the spots we planted last year, but I had let it go to seed in our container herb garden last year. We then spread the dirt from that pot into our new raised garden beds, and now there are tiny dill plants coming up everywhere. Not that I mind. I am going to move them once my large dill goes to seed, and then we’ll start the cycle all over. A whole summer of fresh dill and, subsequently, lemon dill cream cheese. This happens to be Ole’s baby (read:... more

When Ole and I first got married, we ate on the cheap. I worked for a nonprofit (and after that for myself), and he was finishing his graduate degree. It was during this time that we started experimenting with the art of bringing the restaurants to our house, specifically of the Americanized Asian variety, to our kitchen table sans the white takeout box with its metal handle and splintery chopsticks. A staple on this menu? The fried cream cheese wonton. With its crisp outer shell and perfect,... more

So, I may be a little picky when it comes to salsa. I had one I liked, a “must be refrigerated at all times,” store bought variety. They changed the recipe. Repeat after me: Do not fix what is not broken. I want it to be fresh. I want it to have an afterburn but not enough to make me skimp when loading up the chip. The obvious answer is to make your own. I started about five years ago. It’s worth it, and it’s a relatively easy ordeal, very little actual cooking time,... more

I made potstickers. I did it. Truthfully, this is my first attempt at making my own. Sure, I’ve done cream cheese won tons, crab rangoon and other varieties of dim sum. I have even cooked potstickers in a pan with varied success (my successes have been far superior to Ole’s), but I have never actually filled and cooked my own. Until now. The work of the dumpling is definitely in the prep work. To make it easier, you can purchase won ton wrappers. They are readily available in the... more

I suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare call it a salsa. My sister’s friend brought this to a birthday dinner a few years ago. I was instantly hooked. It’s tasty, interesting, flavorful and packed full of protein. There are beans. There are enough beans for this... more

Sometimes the best things in life are simple. This is one of those times. There is nothing frilly or fancy about this recipe. It’s easy. If you make a good patch of pesto and stash it in your freezer, it is effortless. And the payoff is incredible. Who doesn’t love bread smothered in cheese? Every year our kids are in a Christmas program in Ole’s hometown, just under two hours from here. We spend Christmas Eve there, and it seemed fitting that they’d participate. The... more

I received an email from my sister a few weeks ago. All it said was: “Yum.” And then there was a link. Because I’m trying to get everyone to try asparagus, I knew it was something I’d be making. You don’t like asparagus? That’s too bad. You don’t know what you’re missing. My kids eat asparagus. One key thing when you’re purchasing asparagus. Pay attention. This is VERY important. Please buy young asparagus with tiny stalks. Fat, woody... more