This is Column Number 50. When I started this column I wasn’t sure if I would be able to sustain it or where it would take me. I love telling stories through a mix of graphics and writing. It’s been my profession for fifteen years, and I had always used…

This is the fourth pizza featured in my weekly column. I first made (or heard of, for that matter) Hawaiian pizza at my first place of employment: Tubby’s Pizza. I had been working there for awhile and the owners decided to offer more varieties. We had a training meeting and…

My black bean salsa recipe contains several brand new things. It is the first time I have used my new photography equipment and the first time I have talked about my experience in stand up comedy. Both are essential to me in the weekly column. NEW PHOTO EQUIPMENT I have…

It’s been a while since I featured a breakfast-themed recipe and pancakes were a high priority for me to document. I doubled the sugar and added vanilla and nutmeg to my usual pancake batter to compliment the blueberries and it really paid off. They were sweet, flavorful and hardy –…

I highly recommend making homemade cream of mushroom soup. The mushroom is much more prominent and the cream is so light compared to the canned version. Anyone trying the homemade version for the first time will be really surprised at how delicious it is. I call this a “base” recipe.…

Making dough from scratch is fun but it takes a lot of time. I love to take pre-made dough and use it to create something different. Whether you’re using biscuit, pizza, or crescent dough, it’s a way to be both quick and creative in the kitchen. This recipe is a…

I had an interesting experience creating my deviled eggs recipe. On my first try,  I put a dozen cold eggs in cold water, which took a while to come to a boil. Once they did, I turned off the heat and let them sit in the hot water with the…

As I mention in the introduction to the column, I remember toasted subs from my childhood as “grinders.” They were a staple of the take-out pizza places or local bars and grills. I loved them for the toasty bread and melted cheese – which is what sets it apart from…