Potato Skins

There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. Continue reading "Potato Skins" » ...more

Pickled Beets

Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them...more

Bourbon Maple Glazed Chicken Wings

These are sticky. These are messy. These are the best darn chicken wings I’ve ever had ....more

Beef Stroganoff

Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with...more

Cheesy Tortellini Casserole

Do you ever get a craving for lasagna, and start thinking of the different ingredients you’ll need, but stop when you remember that...more

Potato Leek Soup

When the cooler weather appears, nothing is more comforting than a warm bowl of potato soup. This potato leek soup is a classic, and so easy to make! You soften chopped leeks in butter, then add diced potatoes, stock, and herbs, bring to a simmer and cook until the potatoes are done ....more

Perfect Popcorn

Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. Until my mother showed me her way of cooking popcorn, I usually took the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you ....more

Kale Sausage Soup with Tomatoes and Chickpeas

Oh my it has been a cold week in much of the country—a good reason to stay inside and keep warm with a big pot of hearty soup! Kale is plentiful in the markets these days, mostly because it’s one vegetable that seems to thrive in cold temperatures. Kale and Italian sausage are one of those heavenly combinations, and together with beans, onions, tomatoes, and stock? ...more

How to Caramelize Onions

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip ....more

Citrusy Cabbage Salad with Cumin and Coriander

Isn’t it great...more