• Southwestern Coleslaw

    Thinly sliced cabbage, carrots, radishes, green onion, and cilantro, tossed with olive oil and rice vinegar dressing. Great for TexMex and Southwestern dishes.
  • Ham, Potato and Leek Soup

    Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
  • Pecan Meringue Cookies

    Light and sweet meringue cookies with pecans. Made with beaten egg whites, these meringue cookies are also known as Easter cookies.
  • Baked Shrimp in Tomato Feta Sauce

    Quick and easy, shrimp baked in a tomato sauce with onions, garlic, parsley, dill, and feta cheese.
  • Carrot Cake Cupcakes

    The. Best. Carrot. Cake. Cupcakes. Ever. (And a cream cheese frosting.)
  • The Vinaigrette Ratio

    Michael Ruhlman on how to make 3 variations of a classic vinaigrette salad dressing following a 3 to 1 oil to vinegar ratio.
  • Michael Ruhlman – Ratio

    Review of Michael Ruhlman's book, Ratio: The Simple codes Behind the Craft of Everyday Cooking.
  • How to Make Homemade Sausage

    Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
  • Pacific Black Cod Escabeche

    Black cod fillets marinated in a vinegar oil mixture and served as a classic escabeche.
  • Chicken Stew with Onions, Tomatoes, and Dijon

    Easy and hearty chicken stew recipe with loads of red onions and tomatoes. Seasoned with Dijon mustard. Served with roasted garlic over rice or pasta.
  • Asparagus with Lime and Mint

    Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.
  • Homemade Buttermilk Ranch Dressing

    Easy homemade ranch dressing with buttermilk, mayonnaise, spices and fresh herbs.
  • Sautéed Petrale Sole in Herb Butter Sauce

    Pacific petrale sole fillets, quickly sauteed and served with a sauce of white wine, shallots, butter, and herbs.
  • Tip: How to Soften Butter Quickly

    The quick way to soften butter for baking, with a little wax paper and a rolling pin.
  • Cowboy Steak with Chimichurri Sauce

    Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
  • Chimichurri

    Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.
  • Chocolate Mint Cupcakes

    If Thin Mints were cupcakes, they would be these. Dark chocolate, minty, cakey cupcakes.
  • Corned Beef Hash

    Chopped corned beef and potatoes, fried up with onions, and served as a side or for breakfast with eggs.
  • Sweet Potato Mash with Mint

    Sweet potatoes cooked and mashed with onions, mint, cilantro, garlic, and olive oil. Puerto Rican boniato recipe.
  • Fettuccine with Creamy Tomato Italian Sausage Sauce

    Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. Absolute crowd pleaser.
  • Thumbprint Cookies

    Buttery shortbread-ish cookies with thumbprint indentation filled with your favorite jam. Perfect for the holidays.
  • Tilapia with Pimiento Sauce

    Quick and easy, mild tilapia fish fillets cooked with onions, garlic, diced tomatoes, mushrooms, and olives.
  • Guinness Bread with Molasses

    Classic beer quick bread made with Irish Guinness and molasses.
  • Pan Seared Salmon with Avocado Remoulade

    Pan seared salmon with a creamy avocado remoulade sauce, avocados puréed with lime juice, olive oil, shallots, parsley, and Dijon.
  • Carbonnade Beef and Beer Stew

    Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.
  • How to Make Beef Stock

    Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.