total posts: 704
Pickled Rhubarb add a sweet and sour note to springtime salads. I have paired mine with white asparagus and goat cheese.
Dissing Dainty Macarons with Coconut Almond Macaroons!
The Zombie is a retro tiki bar favorite. It is a potent mix of three types of rum & a blend of fruit juices. The classic finish is to float a bit of 151 proof rum right on top.
Happy Passover! Matzo-Crusted Chicken Cutlets
Pacific halibut is in season so I made Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs inspired by Tom Douglas' Seattle Kitchen
I combined 2 Martha Stewart recipes in this spicy shrimp & tomato pasta. The sauce uses tomatoes 2 ways keeping this easy recipe fresh and inventive.
The Tequila Sunrise is said to have been invented in Acapulco in the 1950s as a welcome to paradise cocktail at one of the resorts there.
Full Fava Flava! White Risotto with Fava Puree. Follow these directions from Paula Wolfert and never overcook delicate fava beans again, no matter how you are using them.
This amazing Sicilian Couscous is steeped in a flavorful fish broth and served with hot, crunchy fried calamari on top. It's true what you're thinking, Oh my!
Beet Greens. Because a Top is a terrible Thing to Waste.
This is a soufflé with the fleeting flavor of springtime green garlic. The simplicity of the ingredients belies its perfection. A soufflé, good bread, and a bottle of wine. Celebrate the season.
The comfort of baked pasta shells stuffed with Spanish chorizo & clams are combined with the winning combination of a seafood laden San Fransisco classic– cioppino.
Aloo Gobi is an Indian spiced cauliflower with potatoes. It packs a lot a flavor and is a healthy meal or side dish.
Put down that Ding-Dong. That is not cake. This is cake! Just try to forget that it has beets in it, okay?
I adapted my orange marmalade recipe and came up with Mandarinquat Meyer Lemon Marmalade with Cinnamon Stick. You could use kumquats too.
Greens., eat'em 'cuz I said so. Braised Mustard Greens.
Chicken Baked in a Salt Crust. I like this method because it's so simple, but the flavor of whatever you cook in a salt crust somehow gets amplified.
This is my version of the nouvelle cuisine masterpiece that changed the way the world looked at classical French cooking.
This is a healthy Eggs Benedict stand in. This recipe replaces the fatty ham with the luscious full mouth taste of walnut oil.
These wings with their Asian flair may be a bit healthier than the classic fried version. But don't worry, they are just as messy.
These Zucchini Fritters with Dill are a popular Turkish meze. They are good hot or at room temperature & served with lemon and Haydari sauce.
This salad has a great combination of tastes, textures and temperatures. Savory, sweet, and satisfying. Crunchy, soft and oozey. Warm but crisp!
With its potato crust and pomegranate sauce, this is an elegant way to enjoy filet mignon. It may be the most refined version of "meat and potatoes" you will ever serve your guests.
Complex flavors both sweet and savory make this a satisfying and flavorful pork recipe. Apple Molasses Roasted Pork Tenderloin.
So the recipe says 'season to taste". But what exactly does that mean?
Lamb Champvallon is a classic French recipe that is easy to make and perfect for these chilly winter evenings.
I admit my pot roast is a few extra steps, but roasting the veggies separately makes a deeply flavorful dish with lots of varied texture.
A luscious pasta with special ingredients doesn't need to be hard to make! This one had chicken livers, shaved truffle and pink peppercorns.
I love the diversity of hot and cold, sweet and bitter, smooth and crunchy in this Roast Carrot Salad. The flavors are bold but the textures are luscious.
I used lemons fresh my urban foraging adventure to start the process of making Preserved Lemons.
Barbados has the Dark and Stormy and now (thanks to me) Jamaica has the Red Storm. It a beet infused beauty.
Baked Rutabaga with Moroccan Spiced Onion Confit
Do you want perfect meatloaf? Use a combination of meat. Beef for flavor, veal for tenderness perfectly shaped slices and pork to keep it all moist.
I may call it Zucchini Linguini, but it's not linguini at all. Instead I make the pasta threads from whole zucchinis.