When springtime rolls around, Rosie Hawthorne looks for light, colorful meals.  These seared scallops served with a cauliflower purée and a bright vegetable medley fit the bill perfectly.

To be honest, I’ve never been much of a breakfast person; however, I make an exception for these waffles with fruit syrup. They are made with yeast, so start the batter the night before and let it rise overnight.

Nothing says “Happy Valentine’s Day” better than sweets for your sweet and Rosie Hawthorne got a perfect breakfast sweet roll to start that special day off just right – heart-shaped pecan and cinnamon sweet buns.

January is a time for new beginnings. Mind you, I don’t do “resolutions,” but I’ve resolved/decided to tackle two dishes I’ve never had before and have always wanted to try -- Welsh Rabbit and Baked Alaska.

During the holidays, it’s always a good idea to have something on hand for a quick and versatile appetizer. Crostini lend themselves to a panoply of toppings, allowing an endless scope of flavors and seasonal accoutrements.

Puff pastry begins with a block of butter wrapped in dough. Then it’s rolled out and folded in an exact series of turns until you get alternating layers of dough and butter.

Plugrá is a European-style butter made in the United States. The name “Plugrá” is from the French, “plus gras,” meaning “more fat.” And that’s the difference between regular butter and European-style -- the fat content.

Imported Italian pasta is vastly superior to domestic pasta. One is able to cook the imported pasta to that perfect degree of toothy tenderness -- al dente. It swells considerably, meaning it will go farther.

At some point, you need nourishment. Nothing heavy, mind you, but enough to keep you going throughout the day -- snack food that’s sustainable itself and that sustains you.

To celebrate the peach, I have a quartet of recipes for you – peach ice cream, a peach tart, peach syrup on waffles, and a peach crisp. Please enjoy the best summer has to offer.

Have you ever heard anyone say, “Oh, can I have your beets?” I didn’t think so. But after eating this intense and earthy concoction, you might just find yourself saying it. Try this salad with my vinaigrette dressing.

Selecting an olive oil, like picking out a wine, can be a daunting task. I remember many times standing in front of the array of olive oils at a supermarket and really not knowing what I was looking at.