I do not know how Cole Slaw came to be named, but I hereby offer Cole’s Spicy Slaw recipe on the fly. Continue reading Cole’s Spicy Slaw
The size of cut potatoes is key to boiling and then gently simmering them without overcooking. Continue reading Fluffy Riced Potatoes
The grilled sandwiches provide a crunchy contrast to the creamy soup with buttered multi-grain toast and crisp green apple enriched with soft warm Brie and honey Dijon mustard. Continue reading Cream of Cauliflower and Spinach Soup with Grilled Granny Smith Apple Melt Sandwiches
During my visit to Hong Kong, my brother’s future mother-in-law taught us to make lamian or pulled noodles along with a few accompanying dishes. Continue reading Learning to Make Lamian – Chinese Pulled Noodles
Mushrooms take well to several cheeses: Bleu, Brie, Swiss, goat cheese. Continue reading Mushroom Galette
Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems
Can scientists manufacture sustainable meat in a laboratory? Continue reading Mission Impossible?
The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!
FEATURED ON THE DAILY MEMPHIAN – Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest. Continue reading Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
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