Almond paste, not to be confused with marzipan, is used by many cultures, including the Scandinavian or Nordic countries. It is folded into cake batter, crumbled on top of bars, and used to fill yeasted buns and rolls. 

Living in Maine, we experience long, cold, dark winters that last for months and months. As a result, warm, cozy, comforting desserts are always on my radar. 

 

Several years ago, I collaborated with The Spice House on a custom egg seasoning. We called it Devilish Dill.

Raw vegetables are so good for you, but cabbage can be a bit much by itself.

So I love to add apples and oranges, plus a little honey, for a bit of sweetness, and some colorful carrots to dress it up. This coleslaw is our usual side for cheeseburgers or sandwiches.

I'll admit that I haven't always been a fan of Brussels sprouts. Like many moms, my mom would just boil them or steam them, serving them as completely tasteless chewy blobs. Yuck! 

Everyone loves a good tomato caprese salad, but I love to sub in peaches instead and turn the classic salad into a grilled cheese sandwich. And it's the perfect summer lunch.

This delicious peach and almond galette comes together in no time and is supposed to be rustic, not overly fussy, so it's truly a no-stress recipe.

English Roasted Potatoes (also sometimes called British Roast Potatoes) require a traditional way of roasting potatoes that results in a super crunchy shell encasing a soft, fluffy interior.