For years I made my own pesto, a favorite summer condiment. Basil is so full of flavor and has many uses in recipes. In the past I used a lot as I could grow as much as I wanted; I always started my plants from seed too. Make a batch, top with a little olive … Continue reading
Think about the countryside of France, fields of lavender and one of France’s famous blends, Herbes de Provence. This is also a favorite combination of herbs that I’ve been using for a long time – I think the lavender element pulled me in. I highly recommend this wonderful mixture of different herbs as it elevates … Continue reading
Guadalupe Moreno who runs Mi Moreno, a tacos de guisado business in the Bay Area shared this recipe which appeared in New York Times cooking and sounds like a winner. It is perfect in tacos, in a burrito, on top of crisp tostados with lettuce and salsa, inside quesadillas or as a tamal filling. To … Continue reading
Chile crisp in a vinaigrette really defines this tomato salad. Fresh, ripe tomatoes touched with basil and garlic, pre-made dumplings and finishing with store-bought crispy dried shallots. This salad is hearty yet light and requires little cooking. Of course you can make your own dumplings and crispy shallots especially if you make them ahead of … Continue reading
I saw this author/chef on a Good Morning America show recently and liked this recipe he made. So, even though I could print out the recipe I ordered his cookbook – there’s no better way to find information about different cuisines, authors and their cooking methods. Arash is a self-taught cook, with Persian roots, who … Continue reading
A delightful dish from France using Provencal style food. This style is frequently used for preparing chicken or fish with staple ingredients found in the region. These ingredients include EVOO, sun-ripened tomatoes (I did use diced tomatoes), garlic, olives and Herbes de Provence (pollen) consisting of a blend of herbs; thyme, savory, oregano, rosemary, lavender … Continue reading
Sometimes I find a seasoning mixture I like a lot and use often. Since the ingredients are on an index card I thought it would be a good idea to post it on my blog so as not to lose it. I paired it with another seasoning mixture I like on grilled chicken breasts and … Continue reading
This is a very easy recipe to prepare. The flavor is outstanding due to the marinade of Korean red pepper flakes and gochujang. Of course cheese melted on top of this braised chicken gives it a cheesy finish. This recipe is from Maangchi, adapted by Sam Sifton. I checked the cookbook I own (Maangchi’s Real … Continue reading
I do like curries – I just don’t make them enough. So, when this recipe was posted on New York Times Cooking I knew I had to try it. While looking through one of Meera’s cookbooks I saw a recipe for a Pomegranate and Mint Raita and decided to add it instead of just plain … Continue reading
This is a good idea to have a few of these on hand in your refrigerator for future meals such as sandwiches, fajitas, or just alone with some roasted veggies. In the past I’ve used different seasonings and methods of cooking depending on the recipe, but wanted one that was universal. I recently purchased Valerie … Continue reading