Roast Duck with Sweet Cherry Reduction

I'm always thrilled when a food I love suddenly becomes so trendy that I can find it anywhere! I have had a longtime love affair with duck, and luckily so does Joe, so he understands my desire to eat it early and often. Now duck fat fries and duck breast are on lots of menus, and "duck confit" is something I hear coming out of the mouths of ordinary people ....more

Thai Drunken Noodles (Pad Kee Mao)

The leftovers on my desk the following day. Yum - but yet again I apologize for photo quality. Last Friday, I went to a Thai restaurant for lunch with my friend Peg - the first time I've seen her since school let out and the teachers let down their hair ....more

Replay: Salsa Verde and Spicy Black Bean Dip

One of the very first recipes we blogged, and one of the first Mexican foods I learned to make, was salsa verde. And last weekend, when we were preparing for the opening night of my artist show in Wisconsin, Joe decided to cook up a big batch of this green tomatillo salso for the guests. They ate it all, and practically licked the bowl! ...more

Aunt Monica's Chicken Divan

My Aunt Monica is the first person I remember showing real joy when she was cooking. There are plenty of fine everyday cooks in my family, but my flamboyant Aunt Monica was the one humming while she cooked, and giggling and making us taste little pieces of everything before she put it into the recipe. Chicken Divan is one of those quintessential 70s casseroles that might not be trendy ...more

Red, White, and Blue Potato Salad

I've heard that Sweet Tomatoes restaurant makes a potato salad like this. That's a little disappointing because I thought Joe and I made up this recipe. Oh well ....more

Triple Berry/Cream Shortcake Bars

Even better than strawberry shortcake! When we took a cooking course in Tuscany, we learned how to make a traditional apricot tart with the super-fresh and aromatic apricots the villa owners grew on their Agriturismo farm. I still have to write and post that delectable recipe, but I've used the basic shortbread crust for a lot of tarts and dessert bars since then ....more

Mussels in Saffron-White Wine Sauce

Mussels sometimes fall into the same category as Cornish game hens or crab legs - delicious, but a lot of work for a little bit of food. For me, they're also in the category of, "Why did the first human think these might be good to eat?" The ones I see in the store are dark and crusty on the outside, with fringy things along the edge that I think are feelers. Yuck ....more

Arugula, Fruit, and Nut Power Salad

This powerhouse salad is like a party in a bowl - with all the colors, textures, and tastes, each bite is different and all of them are delicious! It's also full of healthy proteins like cheese, sunflower seeds, and edamame. Broccoli, spinach, and kale give you a bite of beta-carotene, and then there's a cornucopia of chopped fruits in this super-tossed salad ....more

Blackberry Rose Party Punch

We love stirring up big pitchers of punch for summer parties - if you're careful about the mixology, you can sip a punch all afternoon in the sun and just feel a little more loving to all mankind. At Joe's birthday and my graduation party, we served White Summer Sangria. At...more

Vietnamese Beef Noodle Soup with Mint

Sometimes the heart has its reasons that reason can't explain...and sometimes, so does the stomach. I started craving a fresher version of Viet beef soup in the middle of a heat wave last summer. We don't usually eat hot soup in the summertime, and eating hot foods when it's hot seemed a little weird ....more