Pecan pie. Bananas foster. Red velvet cake. Lemon meringue pie. Doctor bird cake?!

Desserts in the South are well known for their sumptuous ingredients, bright flavors, and a dash of flare. And yet one dessert seems to stand apart—Doctor birds cake, more commonly called Hummingbird Cake.

I first heard of--and sampled--this sweet concoction a couple years ago in downtown Roanoke, Virginia. The combination of ripened bananas lapping up the sweetness of crushed pineapple gives the cake its signature sweetness, and dense yet airy texture.

Oh my, oh my. THIS is a book after my own heart. I'm talking, of course, about An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery, written by Chris-Rachael Oseland.

We all know that Ireland's symbol is the shamrock, but did you also know that there's a second symbol? It's the humble, and ever so delicious leek! Legend says that St Patrick was praying with a dying woman, when she had a dream about a certain vegetable.

The Netherlands – a place of beauty and great food! But I’m guessing that you’re not familiar with the cuisine of the southern Netherlands. If you’re driving the southern Netherlands, you’ve a great culinary adventure in front of you.

One of the pure joys of travel is the food. Yes, that's right - food is a window to culture. Think about it - from the night markets of Southeast Asia to the traditional recipes of, well, any culture, what people make and eat is a product of terroir, seasons, climate, history, and more.

Every once in a while, you come across a book filled with such goodness, love, and kindness that it not only makes you smile, but reminds you of the goodness in your own life and inspires you to work harder at connecting, helping, loving.

Denmark, although small, plays a large role in the world. Why, you may ask? Well, among many things (Vikings, Brahe, HC Anderson, Kierkegaard, Kronborg Castle of Hamlet fame), the food. Oh, the food. My aunt has traveled to Denmark for many years, and always comes back with food gifts - and food stories.

Make your kitchen smell outright divine with this Tuscan-based slow roasted tomato bread soup, Pappa al Pomodoro. This recipe is a perfect example of eating with the seasons & peasant cooking. Using our homegrown tomatoes & garlic along with stale bread - with only three ingredients, the taste is explosive!

Originating in Tuscany (about an hour away) we can't resist sharing this mouthwatering recipe at our farmhouse during summer cooking classes with dinner alfresco - using our plump and juicy homegrown piccadilly, datorini & cherry tomatoes!

Recently, we reviewed an extraordinary book: Provence Food and Wine: The Art of Living – here’s one of the recipes from it!

Recipe from Provence: Berry Mille-feuilles with Orange Cookies - Mille-Feuilles de Tuiles à l’Orange aux Fruits Rouges