As much as I love a classic chicken noodle soup (Jewish penicillin), my default always leans towards spicier flavors. Hence, this Asian-Style Chicken Noodle Soup which is so fabulous that I could eat it morning, noon and night!! I started out making a flavorful but quick chicken stock, a recipe
It’s warm, it’s creamy, it’s cheesy… and it’s light! Broccoli Soup with Cheddar and Parmesan is a lighter version of the usual cream of broccoli soup. I like to use a combination of cheddar and Parmesan cheese to get a sharp cheesy vibe going. In addition to the cheese, I use
Ahhhh… Creamy Mushrooms on Grilled Bread… just try not to make it and eat it everyday… First, sauté a bunch of mushrooms with garlic, thyme and some half and half, next, take a big slice of fresh ciabatta bread then grill it until golden and crisp. And lastly, pile the mushrooms
I have such great memories when I eat Bruschetta with Tomato and Basil. I used to eat it all the time many years ago when I was working in an Italian restaurant. This dish just screams summer – especially towards the end of summer when all of the heirloom tomatoes
Okay, I decided to make this Creamy Zucchini and Fennel Soup when I was puttering around in my garden and found one gigantic zucchini (documented below). It was hidden in the back of one of my vegetable beds. It’s funny how you can check on your garden daily and not
Bacon and Red Onion Tart is indulgent but so what. It is a great appetizer to serve at a party with cocktails. I know it seems like we will never be entertaining again but its going to happen at some point!! So we didn’t have any guests over when I made
This recipe has been adapted from the Jicama and Grapefruit Salad at the Slanted Door in San Fransisco. It is one of my favorite restaurants in the bay area featuring modern Vietnamese cuisine. I am always on the lookout for new ingredients to spruce-up a salad and even though Jicama
Zucchini Fritters with Herb Yogurt has to be one of my favorite ways to eat zucchini. At this time of year, as anyone who has a vegetable garden can attest, there is always an abundance of zucchini. They take over the garden and grow faster than you can use them
Love this little green sauce. There are many reasons to covet this Tomatillo Salsa Verde, here are just a few: • It can be whipped up in 15-20 minutes • The tangy and citrusy flavor will brighten up anything that you put it on • It will last 4-5 days
I hadn’t made this in many years and for some reason, I had a hankering for Italian Bruschetta the other day. An Italian classic, loaded with tomatoes, basil, garlic, olive oil and balsamic vinegar – the mouth-watering flavors of summer. Bruschetta is served on seared thick slices of crusty Italian
Quiche Lorraine
Pineapple & Shrimp Fried Rice
Pesto Pasta with Green Beans and Potatoes
Chicken Meatballs with Peanut Sauce
Lemon Basil Dressing
Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!
