A tried and true Summertime Classic…. and one loved equally by kids and adults! This recipe adds an extra pop of flavor by soaking the bamboo sticks in a…
The next time you are cutting up a whole watermelon for the kids, save about 4 cups of the best bits to make this refreshing summer salad for the…
A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal. Start with a flavorful rotisserie chicken and be sure to buy the…
Honestly! Is there anything you CAN’T make with cauliflower?? Clever people looking to lower their carb intake and/or avoid gluten have come up with wonderful recipes for using cauliflower as…
Cilantro lovers take note….this may just be your go-to marinade for summer 2013. Use it on any cut of chicken (here I’ve simply used boneless, skinless chicken breasts), marinate…
The flavors of Springtime…asparagus, artichokes, fava beans, rhubarb, spring onions, new potatoes, garlic scapes, radishes, lettuces, green peas, morel mushrooms, and of course, strawberries. Nothing says spring like strawberries.…
Today I am sharing an excellent marinade courtesy of Tide & Thyme. I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and…
I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch. …
Here is my version of the ultimate comfort food….cheese grits. I use stone ground white grits for the best flavor and texture, cheddar and parmesan cheese and a healthy…
When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out…
Here’s a recipe for those of us who love the artichoke hearts that you buy in a jar…so silky and tender from marinating in the herb drenched oil. …
Here’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but…
In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars…
From Gourmet Magazine, September 1995, one of my favorite recipes for entertaining. The Jalapeno Onion Marmalade can be made up to two days ahead, refrigerated, then gently…
You can’t go wrong with a grilled skewer of glazed Yakitori chicken. This is a fairly traditional recipe that everyone loves. I used to use chicken breasts simple because…
Yum, yum, yum….I daydream about ways to use this dressing. It will turn your basic rabbit food into a plate that you can’t put down. Pick up a roasted…
I first made this salmon as part of a recipe for Wild Salmon Salad with beets, potato, egg and mustard vinaigrette from Sunday Suppers at Lucques, by Suzanne Goin. Excellent…
There are two secrets to this excellent potato salad. One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the…
Eggs tend to go from runny to rubbery in the blink of an eye so I have been working on a simple but foolproof omelette. I heard on…
Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor! Try it over rice or noodles, wrap it up in lettuce leaves…