
I had a bunch of ripe plum tomatoes from the farmer’s market, and found a delicious sounding recipe for canned tomato bruschetta topping in Taste of the South magazine, so I decided to give it a try.

Fluffy vanilla cake topped with brown sugar and caramelized peaches and plums.

This baked and soft seafood cake with a bit of a twist uses fresh sashimi grade seafood as well as packaged tuna and surimi.

Ebi Shinjo are light and colorful shrimp balls served in clear dashi based soup.

This classic entree features meat patties stuffed with rice slow-cooked in a thick sweet and tangy onion sauce.

This version of a classic Reuben is made with pastrami, cheese, sauerkraut, and dressing broiled over a roll until the cheese is melted and bubbly.