Braised Mushrooms with Fresh Herbs and Blue Cheese
Garlic Bread Recipe
Lobster Mac & Cheese
Ma po tofu has complex flavors, but is incredibly simple to make.
Simple Herb and Garlic Breadsticks
Potatoes floating in mayo be gone! A salad that will delight your senses and change the way you think about potato salad forever more.
What looks like icecream but never melts? What heirloom plants provide such variety of color and flavor?
Creamy, risotto style barley with spring vegetables.
vibrant colors, fresh flavors. delicious pasta salad.
Chickpea salad with feta cheese
Roasted Brussels Sprouts with Cranberry-Pistachio Pesto
Polenta - Grown and milled in Chattanooga, TN served with lamb sausages.
Sautéed Brussel Sprouts with Smoked Ham and Toasted Pecans. Make the most of this often ignored vegetable.
Green garlic. Yes, it's an ingredient, but it's an awfully seductive one. And it wants to go into your pasta *tonight*.
My take on Cincinnati chili - except I use kidney beans and 1/2 ground chicken for a healthier version - only 300 calories for 1 1/4 cup!
Grilled Asparagus & Red Onions with Olive Oil and Balsamic Vinegar
Peas with Pancetta and Parmesan
Star Trek and cooking? Here it goes some borg inspired stinging nettle cubes.
recipe for Pulled Pork Nachos
Warm up with a soft and crispy slice of this easy Herb Garlic Bread!
Roasted Butternut and Bacon Pasta from Williams-Sonoma Family Meals. Photo by Ray Kachatorian.
When Moscow gives you vodka...make pasta with vodka and smoked salmon.
Ricotta and Zucchini Quiche ( in French-Translator in left sidebar )
Grilled Potatoes... delicious and light!!!
Raw asparagus salad with roasted walnuts and pecorino cheese.
Browned Butter & Sage Gnocchi
A classic paring of thick cut bacon and fresh green beans.
Baked Brown Rice with Smoked Gouda Cheese & Spinach
Polenta-Stuffed Peppers are a great solution for vegetarian entertaining.
A delicious asparagus salad. It is light and serves as a perfect compliment to grilled fish or beef.
before the season is over, hurry and make Caramelized Brussels Sprouts with Brown Butter and Sage by Chef David Carrier of Chicago's Kith and Kin restaurant...
super impressive because of the color, but there are only a few ingredients in Smitten Kitchen's Crushed Purple Potatoes