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Crêpes
Quite some time ago one of my brilliant cooking teachers, who was from Brittany- France, taught me this wonderful Crêpe recipe. It’s an absolutely terrific recipe that became one of my favorites! First time that I made crêpes, I ended up with (read full article)
Just Another Dinner!
So yesterday we had seafood - cod to be exact. So on Meatless Monday - or Red-Meatless Monday - what to have. So, we're going to have chicken breasts. But not the same 'ole mundane bird that is prevalent on most plates. Let's spice it up. Dried mushr (read full article)
Millions of Peaches
Can one have too many peaches? While I may claim to be more veggie than fruit the rest of the year, I definitely can survive on fruit alone during the summer months. What with the glut of berries, tomatoes, and stone fruits, who needs veggies? (Okay, (read full article)
wild mushroom pierogies
So it’s that time of the month again. Another Daring Cook’s challenge. For August the spotlight is on the humble pierogi – a Polish sweet or savoury crescent-shaped dumpling. A selection of traditional fillings (potato, meat and ca (read full article)
Tour: Hollywood Farmers’ Market
Felicia Friesema There’s a reason Felicia Friesema writes the farmers’ markets report for the L.A. Weekly. There’s also a reason she leads tours of area farmers’ markets. She really knows her vegetables and fruits — (read full article)
Poor Girl Chimichurri Steaks
Chimichurri sauce is an Argentinean sauce or condiment, similar to pesto, which is popular throughout South America. I read that a bowl of chimichurri sauce can be found on every dinner table in Argentina. Have you ever made a chimichurri sauce? My (read full article)
10-minute Asian Soup
I was grocery shopping with my sister this past weekend and saw her grab a smallish bag of soba buckwheat noodles. Thats a good idea, I thought, so I grabbed a bag as well. When I think of soba noodles I instantly think of the soup that you would get (read full article)
COQ AU VIN Made Easy With Le Creuset Cookware!
COQ AU VIN(Chicken in Red Wine with Onions, Mushrooms, and Bacon)It can be made with either red wine or white wine, but the red obviously is a better choice. Julia Child's wrote that in France it is served along side parsley potatoes, buttered peas o (read full article)
goodman’s “american disaster” burger
I’m a member of a fledgling book club. A book club where the food is as just important (if not more), than the literature being dissected. Inevitable really, seeing as I’ve taken on the self-designated role of venue seeker for each meeti (read full article)
Hashbrown Breakfast Casserole
I never eat much in the way of interesting for breakfast during the week. I’m not a morning person, so breakfast is an autopilot affair most of the time. Scrambled eggs, toast, and tea, every day. But weekends, usually Sunday mornings, hu (read full article)
Working Lunch
Working away I found it was 3:30 PM and I hadn’t eaten anything. I whisked out the tomatoes, cucumbers, garlic, rosemary, olive oil, salt & pepper, corn on the cob, mushrooms, onions and plenty of butter. We sat down to eat a fresh f (read full article)
The Pita Pit!
Happy Monday all! This weekend was awesome, but, I am not sure we were home other than to sleep We discovered quite possibly my favorite new place (and The Husband likes it too!), celebrated my mom’s birthday and scor (read full article)
Parmesan Chicken & Rice Casserole
Who doesn't love a good casserole? And one that is not only easy, but delicious, well that's just perfection. The use of instant rice in this casserole saves time without sacrificing on the flavor.This one is definitely a keeper.&n (read full article)
Take Us Back to Pulinos, Puleaze!!
Nothing is better in New York than good food, good wine, or good company. And last night we had the perfect combination of them all. We Magpies were looking for a trendy restaurant to go to that was popular and hopefully not too pricey. We decid (read full article)
Onion and Mushroom Soup
How do make French Onion soup vegetarian without compromising the flavor? This is a tough question. Sure, you can use standard vegetable stock, but the flavors won't be as intense. The basis of any good soup (or sauce) is the stock. If you have blan (read full article)
Stuffed Pork Loin
Summer to me is lazy days, hot temperatures, fans blowing the hot air around and walks to the lake with my boys (and new girl) to go fishing for perch and small mouth bass. Sometimes we are even graced by the presence of a delicious rainbow trout, (read full article)
A thought for Boby – Mâche salad with shrimps on corn purée and truffle oil
Une pensée pour Boby – Salade de Mâche aux crevettes sur purée de maïs et huile de truffe Don’t you guys love truffles? I grew up eating them, since my father himself grew up in Italy in a region producing lots of truffles, so when h (read full article)
Healthy SpicyTaco Salad with Grilled Pork
Have you ever had a craving for something, and it can actually be fairly healthy except for one thing which happens to also be the whole reason for the craving? Well, in my case, taco salads are close to the top of that list!I always loved the crispy (read full article)
NY Strip Steak with Wild Mushroom Risotto
Beef is my favorite protein. The best beef, of course, is a good steak. Strip Steaks come from the short loin of a cow which is located along the back of the cow, right behind the ribs. This part of the cow see's very little muscle work which is wha (read full article)
Caprese Cooked...Craziness!
Hubby didn't really like this salad.This was no real surprise, as he does not like uncooked tomatoes.They are "too slimy" for his tastes.While I love tomatoes (cold, hot, room temperature),I did not "love" the caprese salad I made.The textures were n (read full article)
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