Pineapple Pico de Gallo

by Heather Harris Brady I hope all my American readers had a great Thanksgiving holiday last week! I had a few welcome days off to spend with family and one of the things I like best is shopping and cooking together. My son, in severe taco withdrawal after three months of college, helped me come…

Coney Sauce, Michigan Style

by Heather Harris Brady I was downstate last week for my son’s college orientation and it reminded me how much I miss the coney islands that are on nearly every corner around the Detroit metro area. When we lived there the coneys were our go-to, the best ones serve breakfast all day every day, so…

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…

Sunday Night Cake with Chocolate Sauce

by Heather Harris Brady Hopefully everyone’s out enjoying their July days – here’s a simple butter cake if you like to celebrate a weekend meal with dessert like I do. Without the sauce the cake would be lovely topped with sliced fresh fruit but with the sauce you have options. You do the cake and…

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…

Vanilla Sauce

by Heather Harris Brady I’m not gonna lie. I made this dessert entirely for the sauce, and because it would fabulous on the gingerbread from the last post, I’m posting the recipe for the sauce first. You might want to skip the frosting if you use the sauce, but hey, what you do in the…

Asian Sliders with Steamed Buns, Part II

by Heather Harris Brady Okay, so during the previous post we went over making steamed buns – today we’ll get to the filling. I used ground pork so I could get more of a patty but you could use ground chicken, ground beef or a slice of extra firm tofu – whatever suits your fancy….

Wicked Club Sandwich

by Heather Harris Brady This is the time of year when it’s not so great to be a cook in a kitchen with no air conditioning. What to make? Tempting as it is to just fling cold cuts to the ravenous hordes who really wants another plain turkey sandwich? Or maybe your life is more…

Butternut BBQ Sauce (Low Sugar) ala Watson

by Heather Harris Brady For the past few months I’ve been reading about Watson’s new vocation. The Jeopardy-playing IBM computer with no tastebuds has taken up cooking. I know. Not only cooking, but apparently Watson has created an incredible, low-sugar, barbeque sauce based on wine and squash available for purchase. When I got over my…

Cheddar Ale Sauce

by Heather Harris Brady If you’re not blessed with hours to spend in the kitchen today you can still throw together a nice little St. Patrick’s Day dinner with this sauce and a quick stop at a deli. It’s great on its own with grilled bread for dipping, on sandwiches or a baked potato for…

Homemade Ramen

by Heather Harris Brady Somehow Chinese New Year slipped by me this winter (I was probably tunneling out from under the snow at the time), and I can’t let it go overlooked because Asian food is one of the major loves of my life. It’s pretty hard to come by in these parts, so a…

Cheese Fondue

by Heather Harris Brady I decided to post this fondue now because it is so nice with all of the beautiful crisp apples coming into the markets. While I’ve used an extra sharp cheddar here, the method is the same for any melting cheese. Just adjust the seasonings to your taste. You don’t need a…