What is it about that colorful city called New Orleans that gets under my skin? I've visited many times, and each time, I fall in love with NOLA all over again.

 For me, New Orleans is an irresistible combination of live music, phenomenal food and rich culture, all set in a place so photogenic that the only time I set my camera down is when I need both hands to eat a Po' Boy sandwich.

First you need a sharp knife.

And you'll need people who know what they're doing with a sharp knife in their hand. Preferably people who know the proper way to cut up tuna fish.

 Pickled Seckel Pears

 This recipe features one of my favorite preserving methods: a simple technique known as quick pickling. There's no need for processing the jars in big kettles full of boiling water. No valves or gauges or thermometers or timers are involved.

You'll just need a jar with a tight-fitting lid. It's not necessary to use a Mason-type canning jar or a special sealing lid, as long as you store these Pickled Seckel Pears covered in your refrigerator.

Start with a tiny Seckel pear. 

Candied Sour Cherry Opera Fudge

Last Fourth of July I was lucky enough to find fresh high-quality sour cherries...one of my favorite things in the whole world!

If I ever run a concession truck at the beach, I might have to steal this idea!

Who doesn't love pickles?

I can't resist a quick blog post before we head out the door of our sun-drenched condo in Kona and get on the next plane back to Seattle. Brrrr.

I guess everyone who reads my blog realizes how much the people in my family enjoy pickles. Good thing I like to make 'em.

I just wanted to share a photo I took yesterday at an impressive gift shop/coffee roaster called Kona Mountain Coffee. Lots of unique high-quality local products on the shelves here, including Maui Coffee Jelly.

Maybe the title of this blog post doesn't make sense to you, but please bear with me for a minute.

Some people don't realize traditional mincemeat usually contains beef and/or beef suet, and when they find out, they visibly cringe.

I adore "real" mincemeat, but it isn't realistic to think that all of my guests are carnivores. Normally holiday pies, cakes and tarts are "safe" foods for my vegetarian friends...

...and I don't want anyone unexpectedly eating meat when they indulge in my tasty little turnovers. This is why I've created a perfect vegetarian and vegan-friendly Pear Mincemeat recipe that captures the sweet & spicy essence of mincemeat without the meat.