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…
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…
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…
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. …
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…
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…
A buttery, melt in your mouth shortbread base with a dollop of real caramel, a pinch of flakey sea salt and you have before you the Ultimate Caramel Cookie!…
This technique, adapted from Fine Cooking September 2008, for roasting boneless chicken breasts produces wonderfully tender, well seasoned meat. You’ll need an even number of boneless breasts with…
The good news is that my Best Ever Salt and Pepper Roasted Chicken with Herbs is also about the easiest ever roasted chicken! The bad news is that you can’t…
Another lovely recipe from the Bob and Melinda Blanchard (Cook What You Love), this comforting stew is based on a traditional recipe for coq au vin. When you add…
This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had. Simplified slightly from The New Southern Garden Cookbook by…
Easy enough for a weeknight family supper but elegant enough for an Autumn dinner party, here is my new favorite recipe for pork tenderloin. Go ahead and roast 2…
Once you get the hang of it, you can walk into the kitchen and have homemade scones in the oven in 15 minutes. And you won’t find a…