Pumpkin Apple Bread for IHCC

Another great Ruth Reichl recipe from her Gourmet days for I Heart Cooking Clubs. . . . → Read More: Pumpkin Apple Bread for IHCC

Sourdough Pizza Crust with Local Toppings

My sourdough is still ALIVE! And, it makes a pretty killer pizza dough. Join me for this round of Cook the Books Club and Sourdough by Robin Sloan. . . . → Read More: Sourdough Pizza Crust with Local Toppings

Libum (Roman Honey Cakes)

Feast of Sorrow: A Novel of Ancient Rome by Crystal King is the December/January selection for Cook the Books. I was inspired to make a simple honey cake that was used as a sacrifice to the Roman gods. . . . → Read More: Libum (Roman Honey Cakes)

King Cake (on the lighter side)

Here’s a lighter (and easier) King Cake. The dough is made with coconut oil and almond milk. The filling is the highlight of this delicious cake to celebrate Mardi Gras. . . . → Read More: King Cake (on the lighter side)

Muesli Mini-Flatbreads

Another Starbuck’s copycat recipe… . . . → Read More: Muesli Mini-Flatbreads

Beer Banana Bread

Weird, right? But, even if you aren’t a beer lover, this brewskie banana bread is moist and delicious! . . . → Read More: Beer Banana Bread

Smoked Turkey & Brie Sandwiches

You must try this extraordinary sandwich for your next picnic or as you watch the rest of the Triple Crown. For the Kentucky Derby, I present Smoked Turkey & Brie on Rosemary Bread. . . . → Read More: Smoked Turkey & Brie Sandwiches

The Super Bowl Sandwich

I am not a huge football fan, but I am a fan of the Super Bowl buffet table. This sandwich always makes an appearance at or celebrations. . . . → Read More: The Super Bowl Sandwich

Crux of the Biscuit

Here’s an Artisan Biscuit recipe for this month’s Food ‘n Flix as inspired by August: Osage County. . . . → Read More: Crux of the Biscuit

The Local Cuban Sandwich

Keeping with the theme of “getting back to local,” I present a sandwich made with local Oklahoma products (and homemade bread, homemade pickles, and a homemade condiment). . . . → Read More: The Local Cuban Sandwich