Kids Eating….sauteed spinach
I love spinach nearly as much as I do dark chocolate. Seriously, when there was the E. Coli outbreak back in 2006 linked to bagged spinach I felt like I went through leafy green withdrawl (so sad to...
View ArticleWok your pasta
Break out the wok! Why haven’t I been using it more? Actually my last one ended up in the donation pile after I weeded out essential kitchen tools from non-essentials during a move. I just hadn’t been...
View ArticleFagioli Calabrese from Compari’s on the Park
Compari’s on the Park chef, Tony Yaquinto, shared his restaurant’s favorite recipe for fagioli calabrese. Recipe Ingredients 2 Tbs julienne fennel 2 Tbs julienne hungarian pepper (hot) 1 Link Hot...
View ArticleMac ‘n cheese from Zingerman’s Roadhouse
For the perfect holiday comfort food, try James Beard award-winning chef Alex Young’s recipe for homemade mac ‘n cheese. While you might not have cheddar cheese on hand from Grafton Village Cheese...
View ArticleCooking with anise and fennel
New Year’s resolution alert: yup, I was getting into a little food rut in December (possibly a happily induced sugar coma) so I’m refocusing myself on what I enjoy most–trying new foods or playing...
View ArticleFive-ingredient baked ziti
Five ingredients. One prep time. Three meals. What does it add up to? Easy baked ziti. I make a big batch of baked ziti one night that fills one, 9 x 13″ pan (for dinner that night and leftovers the...
View Article30 minute Italian shrimp
My youngest used to love shrimp but now she’s going through denial. So we’ve been having shrimp a lot lately. Even with our ‘you’ve-got-to-eat-at-least-a-bite’ rule around our house she hasn’t budged...
View ArticleCooking tip: Garlic pasta
Awhile back I posted about making Thai Coconut Soup from the Sriracha Cookbook. The recipe called for minced ginger, but feeling lazy I just put in a whole piece, peeled, on a skewer. I figured the...
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