A fish of choice for many is salmon. I have had many ask me how I make the seared salmon at the restaurant. I love to use my pre-seasoned Le Creuset cast iron enameled pans, but any well-seasoned cast iron will work well.

Gougères are a traditional cheese-laced pâte à choux appetizer from the Burgundy region of France, flavored with mustard, Gruyère cheese and cracked black pepper.

The aroma of a chicken dinner rich with herbs roasting in the oven can be both soothing and satisfying after a long day, especially when the dinner comes together quickly and is easy on the budget.

There are many dishes that envelope us with the feeling of a warm hug, but none like a steamy bread pudding made from autumn apples and warm spices.

Pasta is a favorite dish for many Americans. And today even those with gluten intolerance can also partake in this popular Italian meal with many good gluten-free pastas widely available.

Nothing says it’s fall like a perfect stew. The Boeuff Bourguignon, which originates in the Burgundy region of Eastern France, combines the two ingredients that the region is known for: Charolais beef and Burgundy wine.

I always say cooking seasonally is best, and it’s time to shift gears to fall favorites. I just had my first pumpkin pie blizzard from our local DQ and sipped my first Pumpkin beer. I also made my first pumpkin spice latte with wonderful Roanoke Roasting coffee.

The door seems to be shutting on those warm summer days. There’s a little chill in the air and the days are getting shorter. These subtle changes mean it’s time to think of fall soups.

There’s a slight cool breeze as a gentle harbinger for the end of summer. Pencils are sharpened for children heading back to school, beach plans are winding down and the plants in our gardens will soon give up their last crops.

While fig preserves are a treat, I really love FROG (Fig, Raspberry, Orange and Ginger) Jam. You can sometimes find this tasty jam at our Edenton Farmers Market, at Bunch’s and other local farm stands up and down the coast.

WHEN THE WEATHER GETS WARM, IT'S THE PERFECT TIME FOR SHRIMP. NOT ONLY IS IT A FABULOUS SEASON FOR VEGETABLES AND FRUITS, BUT SHRIMP IS ENJOYING ITS MOMENT IN THE SUN AS WELL! NORTH CAROLINA’S SHRIMP SEASON GENERALLY BEGINS LATE SPRING AND WINDS DOWN IN NOVEMBER.

I love the colors and flavors of spring. The variations of flowering hues and the bright chartreuse leaves of trees inspire me to create dishes in a spring palette.

I love summer for the fresh locally grown produce. I no longer have my vegetable garden after selling the Inn, but I do have my herb gardens. However, I can find local produce at our Farmers Market as well as Bunch’s farm stand, and many other stands that pop up throughout our area.

The peppery aroma of a hot, charred steak is so enticing. The fragrant smoke from a grill can make you salivate in anticipation of the meal to come, or envious of your grilling neighbor.

I enjoy shopping for produce at Farmstands, Farmers Markets and grocery stores that offer a vast array of beautiful fresh fruits and vegetables. Unfortunately I often get caught in the moment and buy more produce than I need. And in turn I’m always thinking of new ways to use up my extra goodies before they spoil.