Spring has sprung here at the Red Brick Ranchero! I’m out in the garden (believe me it’s a stretch to call it that) picking fresh oregano, t...

I have never cooked duck. Until now. I’ve read the blogs that rave about duck in all its forms and thought, I’ll get around to that eventual...

Spanish food. How wonderful and uncomplicated it is. Straightforward flavors of smoked paprika, saffron, oranges, sherry. Almonds playing an...

There’s still a chill in the air. Freezing in the mornings and warming up to the 50’s in the afternoon. People are pushing warm weather. At ...

I’ve got to confess. I’m a late comer to tarragon. Just didn’t like it at all when I was younger. I don’t know what the reason was, maybe to...

One recipe that has been in the family for years is an eggnog. We always have it at Christmas, doing our celebrating on Christmas Eve, so th...

Yesterday, on the New York Times website, Mark Bittman started a discussion about favorite cookbooks. Commentary was flying on his great foo...