At Pointes of Flavor, we feature real food for real people. We present a combination of contemporary recipes and tested vintage recipes, updated for today’s home cook and adapted, in some cases, to improve efficiency. Every effort is made to provide recipes with the freshest ingredients, avoiding processed foods. Each week, we offer a “Soup of the Week,” which in most cases can be made in 30 minutes or fewer and is always from “scratch” or basic, unprocessed ingredients. Making wholesome foods is what we specialize in.
Annemarie’s love for cooking began early and has grown into a lifelong passion. Her journey started in college, where she worked in restaurants and began exploring the world of food and cooking. It was during her time as an undergraduate at the University of Michigan that she learned to make lasagna from her favorite aunt—a dish she has since perfected, along with many other recipes.
After earning her degree, Annemarie started collecting and creating her own recipes, driven by a fascination with recreating dishes she enjoyed at restaurants. Over the years, her culinary skills expanded to include influences from her Belgian heritage and her in-law’s rich Louisiana cooking traditions.
For 35 years, Annemarie has not only raised a family but also built an impressive repertoire of recipes. She has a particular passion for vintage cookbooks, especially church and junior league collections, which feature treasured recipes from communities across the country.
Now living in Grosse Pointe Farms, Michigan, for over 25 years, Annemarie continues to cook, experiment, and share her love of food. She often visits her parents’ home near Lake Huron in the Port Huron area, finding inspiration from the beautiful surroundings and family traditions.
All recipes on our site have been thoroughly tested exclusively by us for best results.