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.)
Michael Ruhlman on how to make 3 variations of a classic vinaigrette salad dressing following a 3 to 1 oil to vinegar ratio.
Review of Michael Ruhlman's book, Ratio: The Simple codes Behind the Craft of Everyday Cooking.
Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
Black cod fillets marinated in a vinegar oil mixture and served as a classic escabeche.
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.
Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.
Easy homemade ranch dressing with buttermilk, mayonnaise, spices and fresh herbs.
Pacific petrale sole fillets, quickly sauteed and served with a sauce of white wine, shallots, butter, and herbs.
The quick way to soften butter for baking, with a little wax paper and a rolling pin.
Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.
If Thin Mints were cupcakes, they would be these. Dark chocolate, minty, cakey cupcakes.