My wife and I came up with this recipe together on my most recent birthday. I came up with the recipe foundation, but the adjustments she made as she cooked are definitely the key to making this the best I've ever had. It makes me look forward to birthdays again.
My parents came to visit this weekend, which meant a lot of eating out. After about seven straight meals out, we were all craving a little home cooked food and some time at home. What we (and by we…
A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.
With a few quick twists, butter-and Parmesan-coated refrigerated breadstick dough is transformed into candy-cane shapes - perfect for a holiday dinner!
Dress a double batch of this light but satisfying dinner with the sesame dressing. The flavors get even better overnight in the fridge, and leftovers make a gourmet on-the-go lunch.
One of my favorite things that we got at the farmer's market the day we made quinoa salad was fresh okra. I'd never cooked with it before, but my mom used frozen okra to make gumbo all the time wh...
Recipe for homemade pumpkin empanadas made with caramelized or candied pumpkin, cooked in panela or piloncillo syrup with cinnamon, clove and all spice.
