In The Kitchen

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In the Kitchen: Almond Potatoes and Rice Pilaf

Two side starches that prove one unique ingredient can turn good ole rice or mashed potatoes into something memorable.

03/08/2015

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In the Kitchen: 2 Fantastic Appetizers

These are a bit labor intensive but absolutely luscious; Have fun! You will get rave reviews on these.

03/01/2015

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In the Kitchen: Year of the Sheep Beijing Lamb Stew

Year of the Sheep Beijing Lamb Stew

02/22/2015

Barbecue Pork Ribs

In the Kitchen: Fall-off-the-Bone Short Ribs

Fall-off-the-bone short ribs

02/15/2015

The Finest Fruit and Vegetables On Display At The RHS Harvest Festival Show

In the Kitchen: Carrot and Cauliflower Side Dish Recipes

These are two great side dishes for people who feel like cooking when it is cold out and there is not much at the farmer’s market but carrots and maybe some cauliflower. Harissa Maple Roasted […]

02/08/2015

Grilled Salmon

In the Kitchen: Hometown Favorites for Super Bowl Sunday

No matter who you and your friends are rooting for in the Super Bowl, there’s some great food to serve to represent them.

02/01/2015

Warm Up With Minestrone Soup

In the Kitchen: Coconut Lemongrass Soup

This is an outrageously easy soup as long as you don’t mind hunting down the one somewhat exotic ingredient, lemongrass. But one can even forego, and use extra lemons and not suffer consequences. The saffron gives this soup a vibrant jolt and the coconut milk a luxurious mouth feel.

01/11/2015

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In the Kitchen: Signature Brownies

For even a non-baker, these are easy and fantabulous. They may become YOUR Signature Dish….perfect for kicking back on New Year’s day. Have fun with these; feel free to make them your own.

01/04/2015

The Finest Fruit and Vegetables On Display At The RHS Harvest Festival Show

In the Kitchen: Cauliflower Cheese Pie with Potato Crust

Even if you don’t, this is interesting and delicious: rich, satisfying and relatively easy–as long as you have a grater.

12/28/2014

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In the Kitchen: Cauliflower à la Polonaise

This side dish is as easy as it is memorable. The trick is sautéed bread crumbs in butter. The vegetables are blanched in salted boiling water until fork tender. The drained vegetables are mixed with warm toasted bread crumbs. Parmesan is added at the end, off heat.

12/21/2014

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