Lately, Meat-and-Potatoes-Guy and I can't get enough of those Greek-style pasta salads they sell at the grocery deli. All those bright, crisp flavors of lemon, tomato, cucumber, and fresh herbs are...
Chicken tenderloins are topped with an easy pan sauce made with white wine, garlic, lemon and capers pair perfectly with mashed potatoes and a glass of Chardonnay.
Mashed potatoes on a pizza? You don't say! Pierogies are a pretty big deal here in Pittsburgh. We even have pierogi races at PNC Park. I love pierogies.
This tart is inspired by a recipe by Jacquy Pfeiffer, from his upcoming cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.
A unique twist on classic summer potato salad, this recipe offers a new way to enjoy some of our favorite holiday flavors - ginger, sweet potatoes, brown sugar and toasted pecans - any time of the year.
