This colorful sweet-spicy chicken and vegetable stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Our friend Ellen isn’t responsible for the recipe for this delicious, deceptively simple cake. (We can thank Sister Angela at the Convento de la Purisma Concepcion in Penaranda, Spain for that.) Indirectly, though, she is responsible for introducing us
Radish Sesame Salad Every year, early in the spring I plant radishes from seed in my little garden. Since my garden is so small, I tuck the radishes rows between some of the slower growing vegeta...
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce
