For a refreshing meal, Shirley Leister fixes this simple chicken salad with sweet cantaloupe. For a different presentation, the West Chester, Pennsylvania cook arranges the melon like flower petals on a lettuce-lined plate, then mounds the salad in the center.
A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that's seasoned all the way through. With a creamy sauce of dried morels and Marsala, it's luxury on a plate.
San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.
Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.
Mexican Style Carne Asada - Arrachera, or skirt steak marinated with lime and garlic and then quickly grilled over high heat served with a stack of hot tortillas and a bold salsa.
Pizza night is always a favorite around here. The boys love is because, well, boys just love pizza! I love it because it's fast and easy and no one whines about having to finish what's on their plate.
Smashed chickpea salad made with chickpeas, avocado, cilantro, green onion, and lime juice. This quick, easy, and healthy salad makes a great sandwich or dip.
The original chickpea cookie recipe! These chickpea cookie dough bites are gluten-free + vegan. The best part is that nobody knows there's chickpeas in them
Quick and easy shrimp, marinated in a lime zest and juice, cilantro, olive oil and garlic is a crowd pleaser! The honey lime dipping sauce takes it up a notch! Perfect for quick family meal or appetizer.
The best pot of chili I've made in years. A vegetarian chili recipe Inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
