PUMPKIN BREAD YIELDS: 2-9X5 Loaves or about 24 muffins   Ingredients 3 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon ground nutmeg ½ teaspoon ground allspice 1 teaspoon ground cinnamon ½ teaspoon ground cloves 3 cups white sugar 1 cup canola oil 4 eggs, beaten 2Read more

A Note From the Chef: From mid-August through mid-October tomatoes at the local farmer’s markets are sweet, abundant and the least expensive of the year. I sometimes ask the vendor if they will sell me their not-so-good looking ones at a discount for this recipe in mind. At the supermarket, I prefer Roma tomatoes becauseRead more

A Note From the Chef: This Valentine’s day you don’t have to spend all your time in the kitchen preparing that “romantic dinner”. In fact, my favorite detail about this recipe is that it may be better the next day. Really! So, if you’re the kind of person that loathes spending too much time inRead more

A Note from the Chef: In the US, bean sprouts are likely one of two variety, Mung and soybean. Mung is the most common and found in many supermarkets. They are a vegetable grown by sprouting the bean itself. They are remarkably high in protein yet, very inexpensive. We enjoy their crunchy sweetness most oftenRead more

A Note From the Chef: First, a quick history lesson on pickles. Dating as far back as 2030 BC, pickles have been around for four thousand years. With no refrigeration, pickling was a necessity allowing food to be stored for longer periods of time. By adding a “Brine”-salt or vinegar solution- to the pickles, harmfulRead more