On the Menu: The Year of Cabbage

On the Menu: BBQ Sauce

April showers brought us May flowers and warmer days. The patio furniture is out. I spent a small fortune on flowers, and the grill is getting ready for BBQ season.

On the Menu: Pasta

Since we love pasta and can’t’ stop eating it, there are a lot of recipes that help us switch from the meaty, long simmered sauces of winter to fresh, lightly sauced recipes for spring.

On the Menu: Pizza

Hey, everybody. Welcome to mid-March and to March Madness. Keeping up with the games requires watching a lot of television over the rest of the month, and you’ll need lots of food to keep you energized. My basketball fans tell me the food of choice is pizza.

On the Menu: Seafood

Welcome to mid-February! It’s a short month but not short on things to celebrate: Black History month, Groundhog's Day, Valentines, Random Acts of Kindness Day and Presidents Day, and Mardi Gras and the Lunar New Year. It’s also the start of Lent, where meat may not be on the menu on Fridays and, in case you don’t know, we welcome the astrological sign of Pisces on the 19th, symbolized by two fish. So, seafood’s on the menu.

On the Menu: The Year of Cabbage

Of course, a new year requires that we discuss the 2026 food trend predictions. One of my favorites is topping the list. It’s a protein-packed superfood, often overlooked because there’s flashier options.