The visual success of this recipe depends on sourcing vegetables which can be sliced into similar-sizes and arranged into patterns. Roma tomatoes, Asian eggplant, and leeks can be found in diameters which approximate that of most zucchini. Continue reading Ratatouille Tart with Red Pepper Paste
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
Frozen puff pastry and rotisserie chicken make this recipe easy. Continue reading Chicken Pot Pie with Puff Pastry
Ge Da Soup makes this Southern cook think of “Chicken and Dumplings” with a Chinese-inspired fresh vegetable twist. Continue reading Make Quick Noodles for Chinese Ge Da Soup
The uniquely American cuisine of Creole and Cajun food in Louisiana influenced by French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences made sense for this year’s dinner. Continue reading New Orleans inspired dinner with wine pairings for a cause
Readers decided the top five Place at the Table recipes for 2017 Continue reading Best 5 Blog Recipes of 2017
If you crave bacon and eggs but struggle to find ways to add healthy vegetables to your breakfast, add this recipe to your repertoire . Continue reading Egg Ribbon and Bacon Salad
My first attempt at white chocolate bark proved tasty with beautiful red, green and gold colors, so I am sharing the recipe. Continue reading Greet the Holidays with Red, Green and Gold Chocolate Bark
I’ve experimented with many korma dishes and felt an urge to play with some new ingredients last night for the first time: cauliflower and parsnips. Continue reading Korma with Parsnips and Cauliflower
The nutty nose, apricot preserves with orange citrus and a salty finish paired well with the sweet, smokey carrots and lemony walnut gremolata. Continue reading Pairing Food with Sicilian Orange Wine
