Pasta served with chicken, asparagus, and a creamy sauce with goat cheese, Parmesan, sherry, tarragon, and lemon.
Noodles with mushrooms, sesame seeds, and herbs, tossed with a lemon ginger dressing.
Spice up your hamburger with the feisty flavors of Jamaican jerk, habanero, allspice, cinnamon and ginger. Served with a citrus coleslaw.
Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.
Classic Chinese egg drop soup with eggs, ginger, green onions, and mushrooms.
Quick and easy stir-fry recipe with flank steak, asparagus, and red bell peppers.
Over-the-top rich chocolate ganache torte recipe with up to two pounds of chocolate, a stick of butter and a cup of cream. Also called Death-By-Chocolate.
Fresh fava bean salad with sliced fennel, mint, scallions, and Parmesan.
Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.
Quick and easy, sautéed ground turkey with onions, garlic, bell peppers, and seasoned with chipotle chili.
Tart with fresh strawberries, macerated in sugar, over a creamy mascarpone base and brushed with a balsamic glaze.
Quiche with all-butter pie crust, filled with custard baked with smoked salmon, fresh dill, shallots, and goat cheese.
Welcome spring with fresh and fruity rhubarb sorbet, made with vibrant pink rhubarb stalks, orange zest, and fresh ginger.
Orecchiette pasta tossed with roasted cauliflower, roasted cherry tomatoes, prosciutto, arugula, and Parmesan.
Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.
Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.
Sautéed shrimp topped with a mango kiwi salsa and toasted coconut flakes.
Book review of The Flavor Bible by Karen Page and Andrew Dornenburg.
Italian meatballs with ground pork shoulder, Italian sausage, bread, ricotta cheese, eggs, and herbs, in a simple tomato sauce with basil and Parmesan.
Fresh spring asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccine pasta.
Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.
Thinly sliced cabbage, carrots, radishes, green onion, and cilantro, tossed with olive oil and rice vinegar dressing. Great for TexMex and Southwestern dishes.
Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
Light and sweet meringue cookies with pecans. Made with beaten egg whites, these meringue cookies are also known as Easter cookies.
Quick and easy, shrimp baked in a tomato sauce with onions, garlic, parsley, dill, and feta cheese.
The. Best. Carrot. Cake. Cupcakes. Ever. (And a cream cheese frosting.)