• Rhubarb Sorbet

    Welcome spring with fresh and fruity rhubarb sorbet, made with vibrant pink rhubarb stalks, orange zest, and fresh ginger.
  • Pasta with Roasted Cauliflower and Prosciutto

    Orecchiette pasta tossed with roasted cauliflower, roasted cherry tomatoes, prosciutto, arugula, and Parmesan.
  • Chicken with Mango Chutney Sauce

    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.
  • Albondigas Soup

    Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.
  • Sautéed Shrimp with Warm Tropical Fruit Salsa

    Sautéed shrimp topped with a mango kiwi salsa and toasted coconut flakes.
  • Book Review: The Flavor Bible

    Book review of The Flavor Bible by Karen Page and Andrew Dornenburg.
  • Meatballs with Ricotta in Tomato Sauce

    Italian meatballs with ground pork shoulder, Italian sausage, bread, ricotta cheese, eggs, and herbs, in a simple tomato sauce with basil and Parmesan.
  • Asparagus Pesto with Pasta

    Fresh spring asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccine pasta.
  • Ham and Potato Hash

    Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.
  • 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.