Chile-Chive Polenta with Chicken Chorizo and Queso Fresco

Wow, that is a mouthful of a title, isn’t it? I have this thing about naming my recipes: I really want the title to tell you what it is you are going to cook and enjoy. And in this case, there are quite a few components to the dish – although frankly it’s very easy to make ....more

Blueberry Sourdough Muffins

After all of these years of saying I’m not really a baker, it turns out I’m getting pretty into this whole baking thing! I “blame” it on my colleague who asked me to babysit her sourdough starter recently, which set me off determined to figure out what to do with the stuff. My first foray into sourdough baking was a yeast bread turned into soft buttery rolls, and they were so good I decided to keep trying.This recipe also comes from the King Arthur flour website, and I love how different the texture is – crunchy from the cornmeal, a slightly crumbly yet moist overall feel, and a simply great taste from the sourdough and blueberries ....more

Green Summer Slaw

I was recently invited to a potluck dinner party – the host was serving lobster rolls, and I was asked to bring sides. One thing I love about the internet is that you can search for just about anything and find a good recipe. I found a menu of side dishes for a lobster party on The Food Network site, tweaked it a bit for my tastes and party size, and I was set! ...more

Grapefruit Ginger Cava Brunch Cocktails

I’m not much of a cocktail girl, preferring usually any kind of sparkling wine – and I do mean any kind as I enjoy prosecco, cava, champagne, sparkling, franciacorta, and more with equal pleasure. And although I might have been a fan of mimosas once in my life, I find the orange juice too cloying, and have steered away from that at most brunches. But when I ate at Comida at The Source recently, I was tempted by and fell in love with what they call a Comosa – as in Comida’s version of a Mimosa.(...)Read the rest of Grapefruit Ginger Cava Brunch Cocktails (544 words) © Michele for Cooking With Michele®, 2016 ....more

Restaurant Roundup: Bar Dough in Denver

With the TVs running silently in black and white, the restaurant has a retro feel that is warm and inviting. Life seems to have a way of getting in the way of my plans. And although I’m not that young, I still am trying to learn to live with that lack of control ....more

Soft Buttery Sourdough Dinner Rolls

A few weeks ago a friend asked me to babysit her sourdough starter while she went on a 3-week combined RV trip with her husband and book tour for her second cookbook. She said, astonishly, that I was the only person she could think of who would know what to do with it. The reality is I most certainly did NOT know what to do with it – if you’ve been reading this blog for awhile, are you sick of me saying I’m not a baker? ...more

Restaurant Roundup: Spuntino, Fooducopia, Tacos Tequila Whiskey (Pinche Tacos)

I haven’t been doing very well with my resolve to get to new restaurants this year. There are just too many new great ones to possibly fit in, and there are ones I’ve been to already that I wanted to get back to, and then there are ones that for whatever reason weren’t on my radar when they should be. Today’s post is all about those “other” places – my next restaurant review will be (...)Read the rest of Restaurant Roundup: Spuntino, Fooducopia, Tacos Tequila Whiskey (Pinche Tacos) (661 words) © Michele for Cooking With Michele®, 2016 ....more

Ricotta and Swiss Chard Ravioli with Sage Brown Butter Cream Sauce

Remember that egg pasta dough I made recently? Well, egg-based pasta dough is perfect for rolling out into thin sheets to make stuffed pastas like ravioli or agnolotti. You’ll want to follow my technique for folding and re-rolling the dough quite a few times so that you eventually have a long, thin strip of dough.(...)Read the rest of Ricotta and Swiss Chard Ravioli with Sage Brown Butter Cream Sauce (715 words) © Michele for Cooking With Michele®, 2016 ....more

Simple Technique for Egg Pasta

I take people on a grand food and wine adventure to Italy every single year – in fact, I’ve been to Rome about 15 times, and am returning this fall to the cooking school in Puglia to stay at a castle with my guests while we cook and eat and drink to our hearts delight. There is still room in the trip – contact me if you’d like to join us! And despite making our pasta every single day for lunch and dinner while we are there, and despite doing that repeatedly on all of those trips, I rarely make it at home.The biggest hurdle has been trying to find the very finely ground hard durum wheat flour that is used in Italy ....more

Bolognese-Style Baked Penne Pasta

Sometimes a fabulous dish comes out of an epic failure. On Father’s Day this year, since we didn’t have any of our kids with us, I was going to make homemade ricotta cheese and use that to make ravioli for my pasta-loving husband. As I was stirring the hot half-and-half mixture it occurred to me I had used ultra-pasteurized dairy, which would never turn into curds ....more