Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.
Super easy individual pizzas made with flour tortillas, mozzarella cheese, tomato sauce and basil, in a cast iron skillet on the stovetop.
Tender oatmeal muffins peppered with fresh strawberries that have macerated in sugar and balsamic.
A tangy, vibrant dip or hummus-like spread made from peas, tahini, sour cream and mint.
A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice.
Sugar snap peas seared in olive oil with green onions, mint, lemon zest and black pepper.
Homemade limoncello. A favorite Italian digestif, rich as custard and strong enough to knock you down. Everclear infused with plenty of lemon zest then swirled together with milk, sugar, and vanilla.
Hash brown potatoes, with smoked salmon, onions, a little sour cream, horseradish, mustard, chives and parsley.
A brief diversion from recipes, highlights from our trip to Japan.
An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon.
Pasta with the easiest ever tomato sauce made with whole canned tomatoes, butter, sugar, basil, and salt and pepper.
Saffron rice, an Indian rice pilaf seasoned with saffron, cardamom, cinnamon, cloves, orange zest, pistachios, and almonds. Also called parsi pulao.
A fresh and easy asparagus soup in a base of chicken broth, cream, and onion, seasoned with thyme and dry vermouth.
Perfect poppy seed muffins with lemon zest and a sugar lemon glaze.
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.