Sometimes, silly mistakes turn out well. I have one sweet potato left in the pantry and wanted to combine it with lentils for a great curry. In a hurry to get the lentils cooking, I pulled the “lentils” jar out of the cupboard and emptied the pound bag into a pan. It was only when…

The recipe I just posted calls for the grated zest of a few lemons, and the flavor boost that lemon boost gives is really important. However, I sometimes delay making anything using grated lemon rind (or orange rind for that matter) because of this: You don’t see the problem? Well, look a little more closely….

Here is a dessert with a buttery crust, a raspberry layer where sugar does not overwhelm the tang of the fruit, and a smooth lemony topping–a perfect ending to a light spring or summer dinner. The addition of raspberries to the long favorite lemon bars makes these more than just a cookie. In fact, if…

Confession:  I have never been an asparagus lover. When I was growing up in Wisconsin, there were three foods that signaled spring: chives (or wild onions, depending on what your yard held), rhubarb, and asparagus. The chives meant Mom’s wonderful potato salad would soon grace the table, and that was good. The other two, however,…