total posts: 506
Yellow wax beans are best prepared simply. I am going to roast this Italian heirloom variety with mint.
Grilled sausages need a bold partner. I choose arugula for a tasty pest that will make these sausages the envy of your BBQ.
Can a cake be gender specific? I don't know but this Simple Strawberry Cake is delicious!
This is a simple and healthy roasted tomato soup. Roasting tomatoes is a great way to bring out their sweetness. Especially early in the season.
These salmon fillets are succulent and rare with a crispy skin. They are "spiced" which is not the same thing as "spicy hot". Ya know what I mean?
Don't let my grumpy mood stop you from enjoying this chicken liver bruschetta.
Spicy Shrimp in Tuong Ot Toi (Vietnamese chili garlic sauce). Sure it's hot. But the heat is balanced with sweet, so don't be a wimp. Go ahead take a bite!
Bahn Mi is a Vietnamese sandwich with French flair. It has all the crisp, salty, crunchy, creamy, warmth of a classically appealing BLT. But it does not stop there!
You want gorgeous tomatoes like this, and you want them soon! So we are running a test. Or rather a Derby to determine the early fruiting winners.
Whether you call it Roasted Artichoke Bruschetta, Crostini, or Spread doesn't matter nearly as much as the 3 words that are right on the tip of your tongue. "This is delicious"!
This is spearmint ice cream. Sure it minty, but good spearmint has a grassy, herbal quality that is a far cry from overly minty "toothpaste" flavored store bought ice-cream.
Tuna with a surprisingly light and very herbal mint sauce. More savory than sweet, it has the pucker of vinegar and the zing of mint.
Lamb Flatbread with Mint and Feta. The flavors in this crisp flatbread are a classic celebration of spring.
Fresh Cherry Soup with Cool Mint. It's as French as a golden day in May spent laying under the chestnut tree "avec mes amis"!
Grilling season is underway. I grilled up a Chimichurri marinated flank steak with grilled radicchio & onions.
Kumquat Gelée. Kumquat liqueur paired with Lillet and Prosecco. Don't you dare call it a Kumquat Jello-Shooter, or you are banned!
Baked polenta with 3 cheeses. This is served as a 1st course with arugula. And guess what? It's leftovers. Who would ever know?
Wild mushrooms top this super creamy polenta. It's made creamy (and delicious) with the addition of goat cheese.
These asparagus spears are the most fascinating shade of purple. They taste very similar to the green variety with just an extra hint of sweetness.
Pickled rhubarb makes this salad with white asparagus, walnuts and goat cheese something very special indeed!
This is a cheesecake with the sophisticated flavors of ricotta, mascarpone, and rhubarb. Even the crust is special. It's made with yellow cornmeal!
Rhubarb can be savory! Rhubarb can be rich! Try it in a sauce with onions and chicken.
These little rhubarb tarts are sheer simplicity: Rhubarb, flour, sugar, and butter. It's their sweet tangy flavor that makes them shine.
Crusty almond coated chicken breasts, can be made ahead to this point, then popped in the oven for 10 minutes before serving. So go enjoy the day!
Sweet peas of three varieties (plus fava), fill these sweet as spring raviolis with a rosemary cream.
This is a pasta salad. Made with orzo, peas, mint and lots of lemony zest!
I know you want perfect summer tomatoes, like this beauty-- Pierce's Pride. But what do you do about those pests who are determined to come between you and your obsession. We'll tell you!
Fava Beans are fabulous! I am doing a Risotto Blanco with a Fava Bean Puree. Aren't you curious?
This chicken is roasted with bold flavors: Garlic, Lemon, Shallots Olives & Thyme. We added some nutty flavored sunchokes making this a great weeknight meal.
Kumquats soaked in vodka make a lovely citrus infused liqueur. One more step on the road to Kumquacello! Yes, I made that name up...
Your tasty tomatoes are in the ground. Now what? Well we have answers for you. And we also have a tomato recipe contest at the L.A. Garden show! Tomato Fun all around.
This recipe uses both the beet and it's greens in a colorful & spicy salad that is full of Moroccan flavors.
Belgian Endive Salad with Lemon and Dill in a Mustard Vinaigrette