As I prefer savory baked treats, I typically turn to quick breads that go well with lunch or dinner or as a snack. In these savory tomato and corn muffins, Cheddar cheese chunks are inserted into the middle of the muffin and melt during the baking process for a unique culinary experience. Any sharp cheese can be used instead of the Cheddar. These muffins would be a most pleasant surprise for dinner guests.

Read this recipe »

Making a healthy vegetarian entrée look like a gourmet dish isn't the result of elaborate and technical procedures. Rather, it's the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

Read this recipe »

More silk road cooking. My current offering is this hot and sour rice dish that will not fail to please. I don't often cook with raisins, but in this case, they complemented the cashews and the rice perfectly. Serve with a vegetable soup, such as this Indian tamarind, carrot and coconut soup, and your diners won't ask for much more, except for maybe a piece of fine dark chocolate for dessert.

Read this recipe »

Wanting something extra to go with a grain, legume and vegetable soup, I made up a batch of these pretty buns (or if you prefer, biscuits) to go along with dinner. They are a perfect dessert as well, and not too sweet, assuming you use a jam that doesn't have sweetener added. I really liked the grainy texture that results from using spelt flour. It has a slight grittiness which reminds me of cornmeal. The dough was easy to work with and the buns came together in hardly anytime at all. Quick breads are a perfect addition to any meal, especially when you have guests coming over for dinner.

Read this recipe »