We love the tart, slightly earthy flavor of fresh goat cheese. But when breaded, baked, and paired with crunchy asparagus, peppery radishes, crisp fresh peas, and sweet mint, official salad nirvana is attained. Try this salad -- you’ll love it and put it on repeat!
SAVORY & SWEET CREPES are an impressive, yet deceptively easy brunch entree -- perfect for celebrating Mother's Day! IN THIS ISSUE, we delve into the basics of making crepes, share three delicious recipes, and get you started with some ideas for improvising with crepes.
What can we say? We love quiche! This simple recipe satisfies our weekend cravings, and checks the boxes for both ease and heartiness. The crispy bacon, gooey cheddar, and 4-ingredient olive oil-based crust make an impressive breakfast, brunch, or lunch in a snap!
Cinco de Mayo is nearly here -- it's time to plan a fiesta! IN THIS ISSUE, we've planned an easy dinner party menu featuring Pork Carnitas Tacos with all the fixings -- including our favorite Classic Guacamole and a festive Pico de Gallo!
Most people outside of Japan start their first sushi-making experience with a California roll. And for good reason! It is a popular roll for people who can't have, (or don't necessarily care for), raw fish because it is made with imitation crab meat. the California roll is an "inside-out-roll," which means that the rice is on the outside! Let's get rolling!
What's a boxty, you might ask? A boxty is a traditional Irish potato pancake known to be crispy on the outside and tender on the inside. Made from both mashed and grated potatoes, boxties are served either as a side dish in patty form, or as a thin pancake,
folded and filled with a variety of meat, fish, and vegetables. One thing we know to be true, both preparations are mouthwateringly good!
A WONDERFUL SAUCE CAN TRANSFORM a simple chicken breast, chop, steak, or vegetable into an exquisite plate full of flavor where every mouthful is savored. IN THIS ISSUE, we feature recipes for the five mother sauces of French cuisine classified by French chef, Auguste Escoffier in 1903.
These grand or "mother" sauces are the starting point to dozens of secondary or "daughter" sauces. Today, while some of the sauces are used often by home cooks, others are made less frequently. Our versions of these sauces use some shortcuts that save several hours (or even days) of preparation along with lots of tips to help you start mastering the mother sauces at home. Bon Appetit!
Ready for a hearty dinner soup? This soup, made with baby red potatoes, salty sausage, and thickened with real cream and Swiss cheese, is both filling and flavorful. The rye croutons, chives, and parsley garnish add just the right crunch and freshness to every bite. Another ladle, please!
A great lasagna is hard to beat! IN THIS ISSUE, we feature three kinds of lasagna with lots of tips for being successful. The first recipe, a Traditional Lasagna, features a savory Bolognese layered with a Bechamel Sauce. The Weeknight Stovetop Lasagna brings all the flavors of a delicious lasagna to the table on a weeknight timeline. Our final recipe, a White Chicken Lasagna, features a nice twist on the familiar with chicken, ricotta, and spinach layers. Buon Appetito!
Nothing says romance like cinnamon, sugar, and rich dipping chocolae. Ok, not exactly, but pretty close! Regardless of how you plan to spend this Valentine's Day and the weekend, make warm, crispy churros part of your celebration this season, or anytime!
Valentine's Day arrives soon! This year, try a luxurious "date night in" with a special menu. IN THIS ISSUE, we feature a romantic surf & turf menu starring a Classic Wedge Salad, Lobster Tail & FIlet Mignon, with a sweet ending of a decadent Chocolate Raspberry Molten Lava Cake!
Make a stack of sliders for the big game! IN THIS ISSUE, we feature French Onion Sliders -- a savory blend of seasoned ground beef, caramelized onions, and a mixture of Swiss and/or Gruyere cheese -- perfect for feeding friends, family, and fans!
It's a new year -- a perfect time to readjust a few habits. Create an intention to power your days with healthier breakfasts. IN THIS ISSUE, we present three hearty and satisfying power bowls each one a great choice for breakfast -- or good to eat any time of day!
IN THIS ISSUE, we feature a delicious comfort food recipe -- Filipino-style Chicken Adobo. It's an easy recipe -- chicken thighs are transformed by marinating in garlic, vinegar, and soy sauce. After braising the chicken in the marinade, the results are a savory, tender, juicy dish served over rice that will elicit contented sighs when served!
After an indulgent holiday season, a delicious soup meets all the criteria for a quick and healthier dinner. IN THIS ISSUE, we renew our love of soup with a focus on easyrecipes doable for any day of the week. Pair a bowl of soup with a salad, a crust of bread, and maybe a glass of wine for a satisfying, healthier-ish meal.