Porridges belong in the front line of breakfasts. We know about oatmeal, but we can make porridges from any starchy plant that’s cooked down into a comforting mush. Forget the lumpy glue of your childhood! I’m talking creamy grains, with sophisticated flavors and crunchy toppings. I’m talking YUM! Let’s explore pairing porridges with pears and see where it takes us?

Sidonie offers us an exciting vegetarian twist on a summer classic

Tarragon in cuisines other than French? Yes! Tarragon is beloved worldwide. See All the unique ways Tarragon can make a dish.

Italian cuisine is much more diverse than just Pizza and Pasta. Join Sidonie as she takes on the culinary journey and wide flavor range that is true Italian cooking.

A good mother gives us solid life patterns to work from, and however far we travel from our beginnings, her influence is always there. Good cooking is similar—we may adapt and improve recipes, but they remain like mothers — fundamental.

Sautéing has a powerful mystique in the culinary world. Somehow, if you know how to cook with a little fat, in an open pan, over a relatively high heat, allowing the food to brown and not burn, by occasionally flipping it with a spatula, or show off style making the food jump into the air with wrist action then you are chef material.

Years ago, a friend who owned an Italian restaurant taught me how to line baking pans when roasting veggies, and avoid nasty clean ups. I was grateful and bought parchment paper by the rolls.

Planning a holiday brunch? Looking for natural dye options for Easter eggs? Interested in trying a new egg recipe?

Black-eyed peas weren’t part of my childhood, not even on New Year’s Day. In my thirties I made black-eyed pea stew with ham hocks — it was a favorite, but that was it. Then, when I taught world cooking, black-eyed peas popped up in recipes from Africa to Greece. My world opened. Black-eyed peas, bringers of good fortune, symbolize what happens when I allow something new in, and integrate an ingredient into my life.

It’s hard to beat the versatility of chicken. See how Sidonie keeps a whole chicken interesting, yummy and economical for multiple meals.

With a wide range of flavors working harmoniously together, these recipes are sure to please!

RECIPES INCLUDED: Queen Bee Ginger Panfort, Rye Gingerbread Cookies, Chickpea Gingerbread Cookies, Gingerbread

Besides eating sweet peppers raw, and adding them to every imaginable dish, I like to make pastes, refrigerator pickles and roasted spreads.

Three easy doughs to use for all kinds of sweet and savory pies. Gluten Free included!

Four fun pizza recipes for Pizza Friday…or any night…

Try a new nutritious breakfast idea…

How would a blackberry crumble taste using buckwheat groats?

Fresh delicious twists on zucchini, wheat free pesto and…