Making cheese is a science. Considering the fact that I am no scientist, nor did I pay attention in chemistry class, it is a wonder I can still make cheese.

I always make big batches of hummus or bean dip to pack into jars and put in the freezer for a quick appetizer, snack or hostess gift...

Sweet, tangy, crunchy, and a little bit salty. In my opinion, this is the best use for rhubarb (yes, even better than pie).

And luckily, they’re quick, so you don’t have to wait for months to gobble them up (that would be torture!).

Fruit leather: all fruit, no sugar, tastes like candy, easy to make. Clearly the best snack ever!