Hungry? I've got a book (and a recipe!) for you. I recently was sent, for review, an Irish cookbook, entitled The New Irish Table: Recipes from Ireland's Top Chefs. Now, our wandering educators will know how much we LOVE Ireland, but if you're new: WE LOVE IRELAND. There's something magical about that island - the land, views, friendly people, deep culture, music, and, of course, great food.

Do you love Japanese food, but feel intimidated by the great attention to detail that Japanese cooks do? Never fear – I am a quick cook who loves easy meals.

When I was young, I discovered the Hobbit and the Lord of the Rings. Glorious, wonderful, read-yearly books that have influenced thousands, nay, millions of people worldwide.

In my family, Snow Pudding is a must. It’s a tradition… and a very good one, in my opinion! What can go wrong with lemony, custardy, sugary goodness? This year, I actually joined in on making it (instead of watching my nana from the sidelines, impatiently waiting for it to be done).

Golden crisp on the outside with a chewy texture inside, just-fried donuts bear little resemblance to the bland varieties you’re likely to find at the grocers: Simply put, the homemade version is better.
 
Much better.
 
Donuts seem to have an unwarranted mystique of being difficult to make at home – perhaps because the dough can be a bit finicky. Or it may be because the final step involves a lengthy dip in a vat of bubbling oil.

Redolent of the spices of India, and especially warming during cold winters, Chai tea is a delicious beverage that has migrated from India to, well, everyone! You can find Chai tea lattes at Starbucks and other coffee shops, recipes on Pinterest, and premade at the store. But many of them have strange ingredients - and weak spices.

Blanketed with big-bushy trees that flame red and orange in the fall, then soak up the snowflakes in the winter, and burst with green the rest of the year, Holmes County, Ohio is a world apart. 
 
And along the road, it’s not uncommon to see Amish buggies with horses plodding along the gently, curving roads. 

 Cayenne Pepper. Not even hot.
 
Habaneros. They tickle. A little.  
 
But Bhut Jolokia. That’s where the real heat is. Chile heat!
 
Also called red naga, naga jolokia, and bih jolokia. But this hybrid chile from India is one of the hottest around. No wonder it’s garnered the name most know it as … Ghost chiles.