Pear Goat Cheese Savory Tart

by Heather Harris Brady With a couple ripe pears and a nice bottle of Chardonnay on hand, I threw this together one night when I got home from work. It has an olive oil crust, adapted from a recipe from Chocolate & Zucchini. I like to use Bartlett pears because they’re so flavorful but d’Anjou…

Spanakopita, Greek Spinach Pie

by Heather Harris Brady I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller…

Blintz Souffle

by Heather Harris Brady Since you may be thinking about entertaining now as we head into the holidays I’m going to put up a few recipes in that line. Brunch is my go-to, pretty much anything goes food-wise and such a nice, casual way to have people over. This is sort of a beginner’s souffle,…

Maple Oven Pancake with Bacon & Cheddar

by Heather Harris Brady It is one of the great joys in life to come across people with whom you are immediately simpatico – as if you’d known each other your whole lives. That has been our good luck these past two weeks and even better, this new young friend of ours is someone who…

Streusel Cheesecake

by Heather Harris Brady This recipe is based on a cookie from Maida Heatter’s Book of Cookies. I’ve tweaked it into more of a cheesecake, and added a poached raspberry topping. The streusel is both topping and crust, with a citrusy cheesecake filling in between. This is a great choice for a make-ahead dessert, as…

Cheesecake with Caramelized Pineapple & Fresh Blueberries

by Heather Harris Brady Since it’s been absolutely sweltering for the past week, my oven’s been getting a rest, but I made an exception for this cheesecake because the kids picked blueberries with grandpa and the berries are gorgeous. So think of this as a summer cheesecake. It’s much lighter than most, bright with lemon…

Blueberry Lemon Pancakes

by Heather Harris Brady The first of our in-state blueberries are here and they are awesome! To show them off I made these pancakes for brunch, accenting them with lemon and ricotta. You can make them with blueberries in or without, I’ll show you both. Either way they are light, fluffy and delicious, perfect to…

Crepes with Farmer’s Cheese & Fresh Fruit

by Heather Harris Brady While I have been using this crepe recipe from The Joy of Cooking for a few decades longer than I really like to think about, this is the first time I’ve treated them like a cheese blintz. But when I found some fresh farmer’s cheese in the grocery store I wanted…

Roasted Beet Salad

by Heather Harris Brady I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway. I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend….

Arepas (Gluten Free)

by Heather Harris Brady Over the next few weeks I’m going to be working in some south-of-the-border recipes as we head toward Cinco de Mayo. Today I’m bringing you arepas. Now they might be street food in your neck of the woods, but should you not be that lucky the good news is – it’s…

Baked Manicotti/World’s Easiest Marinara

by Heather Harris-Brady There were quite a few new baking likes this morning so I hope that you are all having a lovely time baking your way into spring! I apologize for the single post this week, I’ve got some lingering cold that I’m trying to fight off. Speaking of cold, if it’s still chilly…

Creamy Tomato Sauce

by Heather Harris Brady There are lots of creamy tomato pasta sauces on menus out there, but it’s super-easy to make your own, requiring little more than a can of well-balanced tomatoes. I’m using San Marzano tomatoes here, but if you are loyal to another brand or type that’s between you and your saucepan. There’s…