A couple of cool weather nights got me thinking about how caramel popcorn spends a long time drying in a warm oven and how good the lingeri...

This dark, murky espresso cocktail is for grown-up trick-or-treating. It was taken from Ina Garten’s Halloween for Grown-ups , but I change...

For this pumpkin almond flan, I pulled a book from the shelf that’s from an Austin favorite. Fonda San Miguel has been serving excellent, ...

I don’t think I can refer to these as cookies, and they’re not quite granola bars either. They’re healthy snack-type cookie bars, and they c...

I won’t be cooking for Thanksgiving this year, but if I were, this salad would be on the menu. Every time I plan a Thanksgiving menu, I alw...

Pasta, mushrooms, and cheese is one of my most favorite combinations. Regular criminis, any old pasta, and domestic parmesan would make a v...

These buttermilk biscuits are from The Taste of Country Cooking and were part of the meal that I discussed in a guest post on Cooking Books...