Growing up in California has it’s perks. I could list quite a few of them, but one of them was living close to Mexico. The food, the crafts, the blankets, the food, the food…

In the 1950s, if mayonnaise had never been sold in gallon-sized jugs, and instead reserved for occasional and delicate use in sandwiches or as dips, it might have cemented itself a beloved American classic for all time. But for some reason, housewives decided to take the airily whipped French condiment and use it liberally, slathering…

When I make homemade salsa in my house, it’s a batch enough that seems like it can serve a small army. So that even after it’s piled, in copious amounts, atop tacos, there is enough to go into a burrito for lunch the next day. And then on eggs the following morning. And afterwards a…

No longer are pickles reserved for pregnant women’s cravings, nor are they the sad soggy looking entities thrown into school lunches of yesteryear. From cayenne-spiced pickled cauliflower to smoky okra pickles laced with curry powder to the no-frills classic dill, a newfound pickle craze has paved the way to a new generation of pickle consumer….

Ever go to the grocery store and walk through the bakery with all those beautiful, rich cakes, and start craving a piece of chocolate cake. Not an entire cake, but just ONE piece?