It's a German pancake that you bake in a skillet or cake pan in the oven. The batter puffs up into a delightful egg-rich treat that is perfect for Sunday morning breakfast or afternoon tea.

This recipe for turnips caught my eye because it is light and easy to prepare. Both of these characteristics are especially appealing after the holidays.

Like many old fashioned recipes, the exact quantity of each ingredient is not that precise. You may have to do a little experimenting based on how much sauerkraut you want to make.

This is another great recipe from my grandmother's collection. These rolls are soft, yeasty and slightly sweet and I like to eat them fresh from the oven, slathered in butter.

This baked pear recipe is simple to prepare but makes a very sophisticated presentation. Served with vanilla ice cream, it is sumptuous way to conclude an intimate holiday gathering.

This pasta dish recipe was given to me by my friends at the Viking Cooking School. The spicy olive oil sauce is a nice complement to the slightly bitter flavor of the rabe.

Here is a simple recipe that doesn't take long to prepare. What I like about it is that it combines nicely the tartness of the apples and vinegar with the sweetness of the sugar.

Candied kumquats are so simple to make and they are equally good with sweet or savory dishes.

Candied orange peel gives these scones some extra zip. They are delicious with afternoon tea or that first cup of morning coffee.

Once you discover how easy a quiche is to prepare you can use this recipe to explore adding other flavorings such as bacon, tomatoes, mushrooms or bell pepper.

This hearty soup is a great way to prepare the last of the summer corn. The recipe makes a lot so be sure to invite a few friends over to help you enjoy it.

Most of the work in this recipe goes into making the filling and even that's pretty minimal.

This is one of those stick to your ribs kind of dishes that is perfect for cold weather. It's a take on the Indian cream based curry called korma.

Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil will provide enough ingredients for...

A slice of this cornbread is a delicious accompaniment to fresh summer vegetables or a bowl of hot soup on a chilly winter day.

It's basically a very sophisticated marshmallow as only the French could do and I just had to try it.

It takes a little time and patience to prepare, but the buttery toffee topped with chocolate is well worth the effort.

Tomatoes and chocolate don't grow together but they sure taste great together. That's right, you read that sentence correctly.

You don't need a fancy dehydrator to make these yummy dried apple chips.

There's nothing I like better than enjoying a bowl full of hot soup while thumbing through my stacks of gardening catalogs dreaming about spring.

When I can get to them before the raccoons I like to make waffles with pear maple syrup. This is a delicious breakfast on a frosty Sunday morning.

Cream puffs are extremely easy to prepare and can be used for both savory dishes and sweets. It's one of those wonderful desserts that look sophisticated without a lot of effort.

Creme caramel or flan is a rich custard with a caramel sauce. In this recipe Chef Patrick Herron uses duck eggs rather than chicken eggs to make the dessert lighter and richer.

This crisp salad is a tasty treat on a hot summer day. Refreshing cucumber and sweet watermelon are lightly flavored with a little lemon juice and chopped basil.

This relish is a crisp, cool treat that makes a great addition to any meal. I especially like it with fresh, sliced tomatoes.

I received this recipe from Tandra Watkins at the Capital Hotel restaurant, Ashley's. The Capital Hotel is a historic hotel in my home town Little Rock, Arkansas.

If time is a luxury in your house, you will want to try this simple recipe for marinated asparagus. It is easy to prepare and a delicious way to enjoy one of the best vegetables of the season.

This is another great recipe from The Viking Cooking School. Soybeans, chili oil, garlic, miso and lemon juice create a tasty dip that is a delightful twist on hummus.

At the peak of fig season I like to make a batch of fig preserves. With this recipe the figs are flavored with strawberry gelatin.

One of my favorite meals to prepare with basil is this pizza recipe. It is really simple and very tasty.

Melons are great paired with tangy cheeses such as havarti, gorgonzola or chevre or served as a refreshing dessert with an after dinner wine. This recipe can be used either way.

Here is a simple recipe for fruit and spinach salad with toasted walnuts. For a little extra flavor you can also add some crumbled goat cheese.

I can no longer find the garlic cheese spread that I use to make my famous garlic cheese grits. Because I can't live without cheese grits I've modified my recipe to accommodate the loss of this...

One of the greatest pleasures in winter is to slow down just a bit and enjoy some of those hot, savory dishes such as this hot garlic and lentil soup.

The spicy flavor of these cookies makes them perfect for chilly autumn afternoons. The consistency is more like cake than a cookie. The simple frosting adds a finishing touch.

Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas, to work in this recipe for Grapefruit Sorbet.

Raspberry season? Cool off with this delicious raspberry and mint infused tea.

Potatoes are so simple to prepare that they frequently make it onto my dinner table - a little butter and a few fresh herbs are just about all they need.

Chicken stock is the key ingredient in many of my favorite dishes and there's no reason at all for buying it when it's so easy to make and freeze.

This is one of my favorite summer time drinks!

Here is a recipe for fresh tomato sauce that is ideal for hot summer weather when the last place you want to be is in the kitchen.

For me the dressing is the finishing touch on any salad. One I often use is a basic vinaigrette using balsamic vinegar and honey.

The flavor is rich and frothy. Just the way hot chocolate should be.

It's a great recipe for kids because it's quick and easy.

Horst Pfeifer was kind enough to share this recipe for lemon fettuccine. It is easy to prepare and a wonderful entree for early spring get togethers.

This marinade combines salt, garlic, honey, lemon and thyme. It is guaranteed to boost the flavor of your roast turkey to super star status.

As Martha suggests this marinated asparagus is perfect for parties or for a picnic on a warm spring day. And I love her suggestion to "consider asparagus as a finger food. It is much more fun that...

Heidi from The Berry Family of Nurseries sent me her favorite recipe for Michigan Blueberry Pie.

Recharge your spirit and taste buds with this refreshing sorbet.

It's very simple. A gallon of water, a bundle of mint and ice are all you need to prepare it.

The fruit's large size, sweetness and dense pulp make muscadines ideal for making preserves. It is a wonderful spread on fresh bread or biscuits.

These orange flavored yeast rolls filled with cinnamon and pecans and topped with an citrus glaze are the perfect way to start the day.

It is the perfect beverage to serve at luncheons and afternoon get togethers or for when you are just looking for an escape from the summer's heat.

Preparing these orange rolls is a nice rainy day activity. I also like to bake them on Thanksgiving morning to tide hungry guests over until lunch.

There's nothing quite like a cold drink on a warm afternoon. This recipe for lemonade is made extra refreshing with the addition of frozen raspberries and sparkling water.

Jennifer Lusk owner of the Olive Branch in Little Rock, Arkansas demonstrated how to prepare this delicious dessert made by poaching pears in a wine sauce.

Popcorn is one of those simple gifts from the garden that can't be improved upon unless it's spun into the form of popcorn balls. They are a treat for all ages.

While this pork roast is delicious as a main course I like it even more for making sandwiches with the left overs.

I used quinoa in this recipe for cardamom rice pudding with delicious results. It is great for breakfast or as a late afternoon snack.

Chef Matthew McClure visited the Garden Home Retreat in late summer when the vegetable garden was loaded with warm season favorites such as squash, peppers and eggplant. It was the ideal time for...

This sorbet has a patriotic theme; red, white and blue. Raspberries for red, lemons for white and blueberries for blue. It's the perfect dessert for Fourth of July celebrations.

Refrigerator pickles are a staple in my fridge all summer. The crisp, tart cucumbers and onions are delicious right out of the jar.

Regina Charboneau, chef at Monmouth Plantation in Natchez was kind enough to share some of her favorite recipes that they serve guests during the holidays.

This is a simple method for roasting pumpkin seeds that I hope will become a Halloween tradition in your home. These make a healthy and delicious snack and preparing them can be a lot of fun for...

Tossed with melted butter and fresh cracked black pepper, these are some of the best tasting potatoes I've ever eaten.

Whether you have a party planned or just want to treat yourself to a traditional Southern favorite with a twist, this recipe from chef and cookbook author Regina Charboneau's repertoire is sure to...

This soup is quick, easy and delicious. Serve it over cooked rice for a hearty meal on a cold winter day.

While in Oregon taping for my Garden to Table show Chef Carrie Wong whipped up this Blueberry Crostata.

Celebrate berry season with this fizzy blend of fresh strawberries and raspberries.

I use Broccolini purchased from my local grocery store. Broccolini is actually a hybrid cross between broccoli and Chinese kale. It is also called baby broccoli, asparation or tender stem.

It is a spicy puree of lentils that you can eat as a dip with flat bread or make it into a meal by pouring it over rice. Either way it is simple to prepare, good for you and very tasty.

The nice thing about split pea soup is that once you know the basic ingredients you can modify the recipe to suit your tastes.

The great thing about growing salad greens is that they are extremely easy and don't require a lot of space. A few containers supply ample room for growing the spinach, cabbage and arugula in...

Don't expect this sticky toffee pudding to turn out like something from a Jell-O box. In Great Britain the word "pudding" can be applied to any dessert. It's really a moist cake with a rich toffee...

This recipe is not made with the typical sponge cake, but pie crust like disks. I love the way the crisp, buttery disks soak up the sweet strawberry juice.

This sorbet recipe calls for Balsamic vinegar in lieu of lemon or lime juice, giving a nice tart flavor that is the perfect way to top off any meal, especially if you have over indulged on the...

This is an excellent recipe for tabouli that executive chef Terry Conlan at Lake Austin Spa Resort shared with me for my half hour show.

The Viking Cooking School in Greenwood, Mississippi, is home to many talented chefs who share their skills with everyday folks who want to brush up on their culinary knowledge. Chef Jeffrey Bates...

One of my favorite dishes is homemade pizza. So much so, I installed a pizza oven in the outdoor kitchen. It's built right into the back of the chimney for the fire place in the summer kitchen....

This recipe comes from a historic home in Natchez Mississippi. Green tomato and kumquat relish gives this tomato aspic holiday flare.

This is a terrific way to use leftover Thanksgiving turkey. The basic idea is to simmer the turkey carcass with some veggies to create a broth. Remove the turkey, add rice and some herbs and...

You'll find that Brown Turkey fruit is medium to large, with a reddish-brown skin tinged with purple. The pulp is reddish-pink and firm. It's an excellent variety for making home preserves.

With the first bite, I knew that this was something that I wanted to share with you. It is rich and delicious, the perfect fix to get you through the end of winter blues.

Chef Martha Phelps Stamps shares her recipe for watercress pesto. A flavorful twist on an old favorite.

As a southerner, I'm certainly familiar with iced tea and lemonade and all the possible permutations you could come up with. But I have to say this idea of raspberry-watermelon lemonade, well,...

This icy blender drink is a great way to enjoy watermelon and beat the heat!