Super easy and incredibly flavorful? That’s what I want in a dinner!!Tangy and somewhat sweet, with incredible aromatics, you can bake this Apricot Artichoke Chicken with Tarragon & Feta in no time at all! I’m a sucker for apricot preserves – I remember slathering Bonne Maman Apricot Preserves over toast (with LOTS of peanut butter),…
Read More
If you’ve never visited Santa Fe, you’re missing out. Even as one who doesn’t prefer the flavor composition of traditional “Mexican” food or Southwestern Style dishes, I truly appreciate the distinct flavor of Santa Fe.Hatch Green Chiles have been on my mind. It’s not quite yet the season for those roasted babies, but with a…
Read More
I am fortunate enough to have an amazing group of friends, family, and acquaintances who inspire me and challenge me with food ideas and inspirations in the kitchen on a somewhat regular basis. I love the encouragement and adore the motivation. This time, a dear friend posted some photos of her “famous” chicken salad on…
Read More
I actually invented the wrap. I did. WAY back in the ’90s. Of course, no one believes me when I tout such a feat, but I truly believe that I did. My original wrap work of art, packed for high school lunches (and rotated with an avocado toasted sesame bagel gigantor sammich, of course), consisted…
Read More
While scheduling a cooking date amidst calendar frustration, we finally chose a day. And then, we chose a meal! Chicken Cordon Bleu – for our men. Easy, delicious, comforting, and kind of exquisite as it rolls off the tongue. The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu…
Read More
Sometimes you want to enjoy both the savory and the sweet in life. After all, what’s one without the other? And sometimes you just want to create a work of art and eat – skip the writing. Let’s just enjoy this exactly the way it is.
Read More
I made a step. According to my father… I’m getting old. And THAT’S the reason why I’m coming around, opening my palate, and beginning to enjoy some white wines. Crazy, right? DRY…super DRY riesling, this time. An absolute PERFECT match for roasted pork tenderloin. Not that I didn’t love it, but I happened to have…
Read More
And once again, cleaning out the cupboards, using all that we have feels so good. Not only does it accomplish the task of tidying up the kitchen, but such a feat saves a tremendous amount of money. Oh, and being creative is pretty fun too. There’s no way we can call this “leftovers,” as everything…
Read More
We’re still on a bit of the horseradish impossibility kick at the house. I wanted to create more than one fantastical, flavorful, and fulfilling phenomenon with the interesting little root. The bite, the bitter, the aromatic zing… it’s all just too enticing. This time, instead of balancing the bite with sweet, the dish is a…
Read More
I love that I’m constantly faced with challenges and “proposals,” if you will, in the kitchen. I’ve made a bit of a name for myself in crafting exotically combined flavor-filled dishes. As a result, I’m approached with, “well what if you had this, that and the other – what could you do with that?” Well,…
Read More
