Pumpkin everything is lining the shelves everywhere this time of year. My grocery store even has a whole seasonal section dedicated to "pumpkin spice" this and "apple crisp" that. It…

Stuffing is, and depending where you live in the world, dressings or even, fillings are usually made up of a highly seasoned mix of vegetables and starches. Some versions utilize…

Once you have a batch of confit duck tucked away in your cooler you can have an amazing meal in minutes! Delicious on its own you can cook on the wild side if you’re looking for s…

The word confit (con-fee) comes from the French, confiture or preserves and can be culinarily applied to countless food groups. For our purposes here confit will be referring to one of my favorite…

Inspired by Better Breakfast Month, we looked through the Fresh Bites archives and found some tasty ways to start your morning right.  Sous…

Growing up in Michigan like much of the Eastern Heartland apple cider is THE drink of Fall. Whether it’s served cold, warm or hot it’s a tradition filled with memories…

I have two distinct memories of Crème de Menthe. The first was color, that vivid “Green Lantern” neon seemingly glowed in the bottle and secondly, how impossible it was to open af…

I’m not sure how the rest of the country views pizza but even as a lifelong Michigander I find it odd that Detroit, just a hop, skip and a jump from my culinary compound holds a un…

Ingredients: • 4 tablespoons olive oil, extra virgin • 1 large yellow onion, sweet, peeled and finely chopped • 2 large garlic cloves, chopped • 1 medium carrot, peeled and shredded • 1 28 ounce cans…

Long weekends have a reputation for provide a great excuse to have a cookout. Getting a group of good people together to eat good food is bound to lead to a good time. If you're still looki…

If memory serves I was introduced to the American style gyro and all things Hellenic by a gorgeous Greek coed that I was trying oh so desperately hard to woo back in college. Not s…

With a name like Crème Brulée it would be easy to assume that this seemingly classic French dessert might not be Gallic in origin at all. As with so many recipes especially those…