Author: Mike Nadelman

Gyudon

Healthier Gyudon

  If ramen is like the hamburger of Japan, gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is its hot dog: a quick, easy meal that’s equally at home at the food court or on your kitchen table. Recently Japan has been trying to make this […]

 
Steak Tacos

Steak Tacos

  These Steak Tacos are delicious, tender & juicy! The marinade will inspire you with the fragrance and aroma it has. Pick your favorite cut of beef and enjoy every step of this recipe. Serve as an entrée or make tacos.  

 
Chicken Roulade

Sous Vide Chicken Roulade

  If it’s possible, this chicken tastes even better than it looks, and it looks wonderful on the plate! Roulades do require a little extra work up front, but every bite is worth it in the end. This is one dish sure to impress, and you can easily make it […]

 
Primeribdinner

Prime Rib

  This prime rib roast recipe used an easy method to “char” and then “cook” the prime rib roast. The very high temp, in the beginning, starts the cooking process, heats the oven to a high enough temperature to slow cook the roast, and provides a nice char on the […]

 
Basicpolenta

Basic Polenta

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the […]

 
Turkey Pesto Lettuce Wraps 2

Low Carb Turkey Pesto Roll Up

  Low Carb Turkey Pesto Roll Ups make the best low carb turkey sandwich with cucumber, deli turkey, cheddar cheese, pesto, and fresh veggies. These low carb and keto-friendly "sandwiches" with turkey, cheese, and pesto all wrapped up in cucumber slices are easy to make for a quick lunch or […]

 
Bagel Boat

Bagel Boats

A bagel boat is a boat-shaped Khachapuri, with cheese, butter, and egg yolk in the middle. It is thought to originate from the Lazi people, who were sailors. Khachapuri is a certain representation of the boat, sea and sun.  

 
Vegan Pasta Sauce With 10 Hidden Veg Allergy Friendly Sauce

Butternut Squash Pasta Sauce

  Great if you have a sensitive stomach, food allergies, or want a really tasty sauce. It’s great for embracing whatever veg you’ve got to hand – fresh, frozen, or canned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce […]

 
Challah Tomato Spinach Pumpernickle After

Tri-Color Challah

  This beautiful tri-color challah bread will truly inspire bakers! This is my favorite way to modify the traditional challah bread recipe. It’s tasty, easy to make, and love.  

 
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Poke Party Plate

  Move over, sushi: There’s a new seafood sensation that’s sweeping the nation, and it’s called poke. Read on to find out what it is, how to make it, and, most importantly, how to pronounce it like a local.  

 
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Whole 30 Tacos

  If you have never heard of it Whole 30 is one of the latest diets that embraces all the other diets like Keto, Paleo, and a few others. The difference is, this diet works by eliminating dairy and foods that lots of folks are allergic to without even knowing […]

 
Charred Shishito Peppers Recipe

Blistered Shishito Peppers

  Sweet and Smoky Japanese Blistered Shishito Peppers make a great low carb keto appetizer. Happy Hour just got better! Whether you are watching your calories, following a low carb or keto way of life, paleo, vegetarian, vegan, Weight Watchers, this Blistered Shishito Peppers recipe is for you.  

 

Maple and Spice-Roasted Winter Squash

  A variety of squash to make this effortless side dish even prettier on the plate. We love that the dish holds up if you’d like to make it a few hours ahead: Simply serve it at room temperature with Pork, Chicken or even Ice Cream  

 

Cantonese Style Scrambled Eggs

  Cantonese Scrambled Eggs is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Cantonese Scrambled Eggs is something that I have loved my whole life. They are nice and they look fantastic. […]

 

Scotch Eggs

The scotch egg needs no introduction – their English origins (they were created by Fortnum & Mason of Piccadilly in 1738), metropolitan modishness, and comedy potential having already been thoroughly chewed over, digested, and the crumbs left out for the wasps on these pages. It’s got to the point where […]

 

Gefilte Fish

Gefilte fish, a pescatarian’s meatloaf of ground fish, onions, starch, and eggs, is both an object of culinary delight and a linchpin of Jewish shtick. Born in Europe out of religious obligation, poverty, and ingenuity, gefilte fish survived in America due to bottling technology  

 

Sautéed Baby Bok Choy

When preparing baby bok choy, two main issues arise: cleaning the notoriously dirty vegetables and getting the stalks to achieve a perfectly tender-crisp texture before the leaves get too limp. Unlike mature bok choy, which is often chopped into small pieces for cooking, part of the allure of baby bok […]

 

Steak Florentine

These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as “American cuts.” They are chewier than sirloin or tenderloin but full […]

 

Miso Katsu

If you thought the tangy and sweet tonkatsu sauce was the only sauce to enjoy Tonkatsu with, then today’s recipe might be a new discovery for you. In Nagoya, people enjoy eating Tonkatsu with a miso-base sauce which is made of a dark red miso paste called Hacho Miso (八丁味噌). […]

 

Sous Vide Smoked Brisket

Good brisket is often called the Holy Grail of barbecue—an apt description, given how rarely you find good smoked brisket in the wild. I’ve tasted barbecued brisket all over the country, and, while you can certainly find some that’s truly transcendent, the vast majority of the time, it’s a dry, […]

 

Slow Cooker Lasagna

  Lasagna in the slow cooker? Oh yes! You’ll start by simmering ground beef, onion, and garlic with tomatoes and oregano. Then you’ll simply layer the mixture into a slow cooker with lasagna noodles and a creamy blend of cheeses. Let the slow cooker do its work all day and […]

 

Mole Verde Pipian

In Mexico, the variety of Mole recipes vary from region to region; this particular recipe is from the State of Veracruz, where the mole’s consistency is a little less thick than versions from other states. Mole Verde is also known as “Pipian” or “Pipian Verde” in some places of Mexico. […]

 

Tuscan Salmon

Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes – Smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce, you won’t believe how easy, fast and simple it is to cook salmon this way! These deliciously seasoned, Tuscan salmon filets are juicy and tender on the inside […]

 

Spatchcock Chicken

By removing the backbone, the chicken can be turned over and laid flat (or butterflied). This helps it to cook evenly and reduces cook time. (It works well with turkey too, make a 10lb spatchcock turkey in just over an hour). Add veggies like carrots, potatoes, or onions and a […]

 

Fool-Proof Green Beans

  Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish. These Butter and Garlic Green Beans are perfectly cooked and tossed with butter and toasted garlic. They’re boiled, so you don’t have to worry about burning them while they cook. You can make […]

 

Chile Relleno

Mexican chile Relleno recipe made from roasted poblano peppers stuffed with cheese dipped in a fluffy egg batter and fried until golden brown. Traditionally, is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with […]

 

Shakshuka Eggs with Feta

  Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is a breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs […]

 

Cranberry Upside-Down Cake

  The basic recipe for this cake is very versatile and can be made with apples, pears, peaches or any full-flavored, slightly acidic fruit. The cake is best served warm. Add mandarins that show up as hot little orange jam pockets in the reveal. Whole wheat flour is in the […]

 

Honey Mustard Brussels Sprouts

How to roast Brussels sprouts so they are brown and crispy?One of the most common reasons that people don't enjoy Brussels sprouts is that they aren't preparing them correctly. No one wants soggy, mushy, or bland Brussels sprouts. To bring out the most flavor, Brussels sprouts need to get brown […]

 

Pulled Pork Taco Soup

Pulled Pork Taco Soup – the BEST taco soup EVER!!! Pulled pork, pinto beans, black beans, diced tomatoes and green chiles, corn, taco seasoning, ranch seasoning, chicken broth. SO easy to make. Just dump everything in the pot, bring to a boil and simmer. Can also make in the #slowcooker. […]

 

Chicken Pot Pie

The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let’s prevent a prosaic pie and properly celebrate the season. We use the entire chicken […]

 

Welsh-Rarebit

Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard, and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese […]

 

Poppy Seed Dressing

Creamy poppy seed dressing made with yogurt instead of mayonnaise — you’ll love the flavor of this light and easy to make dressing! It can also be made vegan  

 

Gingered Butternut Squash Soup with Spicy Pecan Cream

The holiday feel of butternut squash, especially when it’s combined with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: “Usually holiday soups have a dollop of cream—adding pecans gives it a dollop of […]

 

Peking Duck Popcorn

On Broadway Street in San Francisco, we tried a bag of Peking Duck caramel popcorn at a fabulous Chinese restaurant called China Live and I was hooked! For those of you that are wondering, there's actually no duck in this Peking Duck popcorn. The flavoring is actually from hoisin sauce, […]

 

Pecan-Crusted Pork with Pumpkin Butter

This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with delicious homemade pumpkin butter. (You can always use store-bought pumpkin butter if you can find it but homemade is always better).  

 

Cajun Grilled Sturgeon

This large bottom-feeding fish visits every January from the Delta, pecking at the bottom with is "vacuum" hose like mouth for morsels of fish that died during winter storms. The meat holds up well on the BBQ and tastes a lot like chicken. This is also where caviar comes from, […]

 

Burmese Pork and Spinach Stuffed Kabocha Squash

  This recipe uses the entire Kabocha squash as a basic bowl. Depending on how you make it, it can be spicy or not.. Burmese flavors include sweet and sour, nutty, and spicy foods. I’m one of those terrible carnivores and I strongly believe in the Burmese affliction that there […]

 

Classic Hummus

This is a fast and easy classic hummus recipe. It’s versatile, delicious and can be used as a dip or spread in just about anything. This homemade hummus is the freshest, tastiest hummus you’ve ever eaten. Once you make it, you’ll never go back to store-bought. Its high in fiber […]

 

Easy Pear Tart with Puff Pastry

  Easy pear tart with puff pastry is one of my favorite tart recipes. It’s perfect for Thanksgiving because it comes together in less than an hour and requires no fancy kitchen gadgetry! This is a simple, rustic pear tart that is made so much easier with the help of […]

 

Seckel Pears Belle-Hélène

  They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?The cooking time depends entirely on the ripeness of the pears; I like […]

 

Stir-Fried Sesame Prawns and Spinach

  Browsing in my local supermarket the other day, I spotted a living salad tray that contained Chinese spinach. It’s not something I have ever encountered before, and in truth, it’s not actually that different from the ‘regular’ spinach you find on supermarket shelves, though it does release a deliciously […]

 

Appalachian Bean Soup

  A comforting bowl of creamy pinto beans flavored with smoky ham. A winter staple in the Appalachian states. This recipe uses an Instapot but other methods of slow cooking or pressure cooking work just as well.  

 

Cochinita Pibil

  Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.  

 

Chile Relleno en Nogada

  The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had […]

 

Tlayuda

  A Tlayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.A popular […]

 

Baklava

  BAKLAVA is a rich sweet delicious phyllo pastry popular in Middle Eastern countries. … In baklava, layers of crisp phyllo dough filled with chopped nuts, and the whole thing is then soaked in a fragrant sweet syrup made with sugar, lemon, and cinnamon.  

 

Tahini Sauce

  I use this lemony, garlic tahini sauce on everything! Use this quick and simple sauce as a dressing for salads, a sauce for veggies and meats, a spread for sandwiches and pitas or serve it as a dip.  

 

Poppyseed Dressing

  Growing up my mom had a salad a day and there was a 100% chance she topped it with a deliciously sweet store-bought poppyseed dressing. To this day, poppy seed dressing is my favorite salad dressing of all time. I just love how simply delicious it is AND how […]

 

Middle Eastern Fried Cauliflower

  Deep-fried cauliflower is a Middle Eastern specialty, so why not make it even more Middle Eastern and use a batter made with dukkah, the complex Middle Eastern condiment made with a mixture of nuts, seeds, spices, and, in this version, chickpea flour. The batter is thin (you have the […]

 

Traditional Sweet Brisket

  This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I’ll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone […]

 

V8 Tomato Basil Bread

This is delicious bread. You can toast it for breakfast, make grilled cheese sandwiches or even shape slices into hors d’oeuvres, top with a little sauce and sauce and toast under the broiler. This is one of my favorite bread recipes!  

 

Kitchenaid Fool-Proof Sourdough

Let's be honest….making sourdough is a nightmare! It’s a really long, laborious process and after all that time, love and effort you are more often than not rewarded with a dense, heavy, gummy loaf that is only barely edible as toast!You may be one of the lucky or gifted few […]

 

Corn on the Cob With Green Coriander Butter

Green coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you’d use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached […]

 

Salmon Coulibiac

James Beard once described salmon coulibiac as one of the most unusual dishes he ever encountered, and I’m not about to argue with him. Coulibiac is the French adaptation of a traditional Russian dish, kulebiaka, wherein a flavorful mixture of salmon, rice, mushrooms, shallots, hard-boiled eggs, and dill are baked […]

 

Keto Low Carb Mexican Flan

This recipe for Low Carb Mexican Flan held up in flavor to a recent tasting of Mexican flans in some of the better restaurants over a recent vacation to Santa Fe, New Mexico so I am posting it for your pleasure.  

 

Compound Butter

One of the easiest things to make and often overlooked when having steaks, chops, fish, or vegetables. Create these easy flavor bombs ahead, freeze, and use as needed. Stored in an air-tight bag, you’ll have go-to, fabulous flavor at your fingertips. Stores for months in the freezer and one week […]

 

Garlic-Paprika Strip Steaks

  A rustic dish perfect for spring nights. Sirloin strip steaks are seasoned with garlic, paprika, and oregano spice blend and pan-seared to a juicy finish. They’re served atop cauliflower “rice” studded with kale and sun-dried tomatoes, then drizzled with lemon-herb dressing. Roasted radishes and red onion complete the meal. […]

 

Mexican Squash with Cheese in Tomato Sauce

  Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes “calabacitas”, and they have a slightly sweeter flavor compared to zucchini and have a tender, thin skin. They’re delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn […]

 

Classic Sourdough Waffles or Pancakes

  Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Gold Rush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.  

 

Peruvian Salsa Criolla

An ultra-simple salad/salsa/side dish, Peruvian Red Onion Tomato Salad requires only a few ingredients, takes a few minutes of active prep time, and is a perfect accompaniment to many of your favorite dishes!  

 

Swordfish Steak Sous Vide

  They’re called swordfish “steaks” (not filets) because when cooked correctly, this fish is as rich, tender, and substantial as filet mignon. Unfortunately, it’s fairly easy to overcook swordfish, unless you’re preparing it with a Sous Vide Precision Cooker. This recipe is about as simple — and quick — as […]

 

Sous Vide Barbecue Pork Ribs

Pork ribs with a crusty bark or rich glaze of sauce and a texture that’s tender yet meaty—and you don’t need a smoker to get them. I was a skeptic at first, but I’m going to say it now: When done properly, ribs cooked sous vide are every bit as […]

 

Cod Fillets With Cilantro Yogurt Sauce

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it’s wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the […]

 

Frito Chili Boat

  Here’s a super-easy and popular snack. You can make do with two 6-lb cans of chili or make your own chili. A bag of salad mix and at least three bags of Frito Lay chips (small ones are better than dippers). Add some garnishes: Shredded cheese, fresh-chopped onion, pickled […]

 

Sous-Vide Barbecue Ribs

  We love ribs. Whether they’re barbecue, jerk or soy glazed, we don’t care. We love them all. And with all the recipes and techniques we’ve tried, we’ve figured out the secret to making any kind of ribs even better: Cook them sous vide. Going low and slow for 24 […]

 

Cioppino

This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, […]

 

Shrimp and Sausage Gumbo

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a […]

 

Pico de Gallo

In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.  

 

Tsukune “Matzah Ball” Soup

I made this Japanese “matzah ball” soup for our Seder meal. It’s a soup that can be enjoyed any time of the year you’re craving some good old chicken soup, though. This recipe is an adaptation of one I saw on Tori Avey’s website by La Fuji Mama. My version […]

 

Brussels Bacon & Cauliflower

This is an awesome dish in the summer with beans from our garden. Truly almost any vegetable will taste delicious when sautéed in bacon grease. I like to use a good quality bacon when I can find it. Aldi has a new Never Any line of hickory smoked bacon and […]

 

Shoyu Chicken

Hawaiian Shoyu Chicken– so flavorful you’ll forget how easy it is to make! Filled with flavors of ginger, garlic and just a touch of spice, it’s a meal you’ll want over and over again. Hawaiian Shoyu chicken is one of the simplest things to make. Seriously. Yet somehow the few, […]

 

Vegetable Tagine

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.  

 

Argentine Chimichurri Sauce

In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). […]

 

Shepherds Pie

This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the “Queen” of travel.  

 

Basic Onion Tomato Masala

Onion Tomato Masala, is the base gravy for many Indian dishes,you can make paneer butter masala, mushroom masala ,aloo curry & many more with this one base gravy. When we were in Bangalore, i had a chance to sneak peek into the kitchen of the restaurant where we usually brought […]

 

Szechuan Dipping Sauce

This is an easy to make a sauce that is great to dip chicken wings or shrimp into. Serve it as a dip or submerge the chicken wings, fried fish or shrimp into it after they cook and are still hot. This sauce also works on other foods like meatloaf, […]

 

Homemade Moroccan Merguez Sausage

  These spicy North African sausages are popular in Morocco, where they are grilled and served in a variety of ways–plain, with couscous, in sandwiches, with eggs or stuffed into pastries. Merguez sausage can be made with ground lamb, ground beef or a mixture of the two. My favorite is […]

 

Butternut Squash Soup

Skip the hard work of cutting a butternut squash for soup by roasting it whole and prepping it right in your blender. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Top each bowl with a […]

 

Creamy Polenta with Parmesan Cheese

Somewhere in its past, polenta picked up a reputation for fussiness. I am here to tell you that it is anything but fussy. You can whip up a pot of creamy polenta in about 30 minutes, and it makes a luscious bed for anything  

 

Chili Con Carne with Beans

Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and […]

 

Salsa Roja Mexicana

  This is my sister-in-law’s red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it’s excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding  

 

Creole “Red” Gravy

Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things […]

 

Ultimate Beef Stroganoff

Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream. In our upgraded version, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered and constructed to optimize […]

 

Corn, Spinach and Feta Quesadillas

These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don’t need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the […]

 

Salsa a la Diabla (Hot)

This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It is […]

 

Chile and Corn (Rajas) Quesadillas

Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don’t mind a “drippy” filling, or you can’t wait […]

 

Crispy Tostadas

Shredded rotisserie chicken or beef tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on […]

 

Crispy Oven Baked Chicken Wings

The secret to truly crispy oven baked wings is tossing the wings in baking powder and baking it on low first to render out the fat before increasing the heat to very high to make the skin crispy. These crispy wings are tossed in a classic honey garlic sauce. **IMPORTANT** […]

 

Shrimp Quesadilla

Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley […]

 

Braised Rosemary Lamb Shoulder Chops

  The best methods to prepare this cut and site after site suggested braising. Braising is a great technique to use on cuts that are tougher or chewier, aka cheaper cuts. But it is also a technique I like to use with other more expensive cuts. Of course good spices […]

 

Fruit Cocktail with Rum Simple Syrup

Did any of you grow up eating fruit cocktail from the little tiny can? My mom served it all the time, and I don’t know if I’m remembering it right, but I think our whole family shared the one little can. Not because we couldn’t afford more, but because fruit […]

 

Roasted Brussels Sprouts with Bacon

This recipe for Oven Roasted Brussels Sprouts with Bacon is dedicated to anyone out there who is convinced that they don’t like Brussels sprouts! I’ve been right there with you – convinced myself that Brussels sprouts were one of those vegetables that I didn’t (and couldn’t possibly) like!  

 

Pressure Cooker Pulled Pork

The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I’m glad to be able to bring the barbecue inside in a […]

 

Gazpacho

Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.  

 

Fried Tortilla Chips

Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, […]

 

Greek Spanakopita Triangles

There is something to be said for combining Spinach with feta and ricotta cheese. The sensation that it creates is amazing. The Greek do know how to eat! The creaminess of ricotta and the saltiness of feta combine with earthy spinach to create a wholesome taste. Spanakopita is a Greek […]