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Place at the Table

Exploring the ways that food connects and disconnects us.

Category: New American

Dinner, Entrée, Lunch, Mexican, My Recipe, New American, Place at the Table, Soup

Beef Chili with Poblano Peppers

I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers

jonathantnMarch 7, 2019Leave a comment
Chinese, Dinner, Lunch, My Recipe, New American, Soul Food, Soup

Chinese Chicken and Dumplings

I enjoy a warm bowl of North American chicken and dumplings as winter time comfort food, but most versions tend to be bland. I added common Chinese spices to add depth: garlic, ginger, star anise, whole cloves, and a touch of soy sauce. Continue reading Chinese Chicken and Dumplings

jonathantnJanuary 15, 2019January 19, 2019Leave a comment
Asian, Carribean, Dinner, Entrée, Lunch, Mexican, My Recipe, New American, Place at the Table, Wine

Spicy Shrimp and Coconut Rice

The shrimp and peppers packed a punch, so I served them over a buttery, slightly sweetened coconut rice finished with fresh cilantro, sliced scallions and the acidic juice of a lime wedge to balance all of the flavors. Continue reading Spicy Shrimp and Coconut Rice

jonathantnDecember 12, 2018December 12, 2018Leave a comment
Brunch, Dinner, French, Lunch, My Recipe, New American, Salad

Green Apple Salad with Honey Roasted Walnuts and Smoked Bleu Cheese

Crisp green apple salad with thin slices of Granny Smith apple, honey roasted walnuts, and smoked Bleu cheese over Bibb lettuce with apple cider vinaigrette. Continue reading Green Apple Salad with Honey Roasted Walnuts and Smoked Bleu Cheese

jonathantnDecember 9, 2018December 10, 20183 Comments
Dinner, Hors d'oeuvre, Lunch, My Recipe, New American, Snacks and Appetizers, Vegetarian

Cool Cucumber Canapés

Hot meats, burgers and hot dogs from the grill and heavy, carbohydrate-rich side dishes tend to dominate outdoor barbecues in the summer. This fresh vegetable treat can bring some balance to your next barbecue. Continue reading Cool Cucumber Canapés

jonathantnJune 22, 2018August 21, 2018Leave a comment
Dinner, Entrée, Lunch, My Recipe, New American

Chicken Pot Pie with Puff Pastry

Frozen puff pastry and rotisserie chicken make this recipe easy. Continue reading Chicken Pot Pie with Puff Pastry

jonathantnJune 4, 2018June 4, 2018Leave a comment
Borrowed Recipe, Creole, Dinner, Entrée, Food Memories, Lunch, New American, Recipe Reconstruction, Restaurant Review, Soul Food

Recipe Reconstruction: Collard Green Melt

The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt

jonathantnApril 22, 2018July 30, 20193 Comments
Cocktail, Dessert, Dinner, Entrée, Food Memories, French, Hors d'oeuvre, Japanese, New American, Restaurant Review, Side Dish, Snacks and Appetizers, Soup, Spirits, Vegetarian, Wine

Beginning something new with Alinea

Dining at Alinea stimulates all of the senses (taste, touch, scent, sight, and sound) and explores elements of earth, wind, water and fire. Continue reading Beginning something new with Alinea

jonathantnApril 16, 2018April 18, 2018Leave a comment

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