Book Review: The Flavor Bible

Sooner or later, every committed cook learns that a recipe is simply a launching point for cooking, a guideline. whether you really want to learn to cook well you need to understand what gives a dish balance in taste, how the weather and the season affects the dishes you would want to …

Sautéed Shrimp with Warm Tropical Fruit Salsa

Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise

I’m a crazy-lucky gal, living in tropical Florida. With the abundance of fruits all year round, we don’t do much canning or preserving here. I’d much rather just hav…

Albondigas Soup

A family favorite, updated, from the recipe archives.

Albondigas soup is a traditional Mexican meatball soup (”albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for nearly 50 years. It is our version of comfort food. What makes the flavor of albondiga…

Chicken with Mango Chutney Sauce

If I think about the way we most often eat chicken, it’s simply oven-roasted and served with mango chutney and plain rice or Spanish rice. There’s just something wonderful about the way the sweet and sour chutney balances the savory chicken. whether you don’t have mango chutney on hand…

Pasta with Roasted Cauliflower and Prosciutto

We are big fans of cauliflower, particularly roasted cauliflower. Now whether you start with nutty roasted cauliflower, and add some Parmesan, some chopped prosciutto, a few roasted tomatoes, some garlic, and stir in some tender greens like baby arugula or spinach, and some pasta, you…

Julie and Julia - Trailer

The trailer for the upcoming Julie &amp Julia movie is out! Meryl Streep plays the venerable Julia Child and Amy Adams, the blogger Julie Powell who chronicled cooking through Julia’s Mastering The Art of French Cooking through her Julie/Julia Project blog. The film is based on Julie Powell’s b…

Rhubarb Sorbet

Please welcome guest author Garrett McCord of Vanilla Garlic as he celebrates spring with rhubarb sorbet. ~Elise

I’m not certain what first drew me to rhubarb. I think, perhaps, it was the name. Rhubarb. It sounds so strange, intriguing, even whimsical. But it isn’t all just in the na…

Perfect Guacamole

From the archives, ¡Happy Cinco de Mayo! ~Elise

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness …

Mushroom Risotto

Updated, from the recipe archives.

Risotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to build often. It takes about 20 minutes of careful watching and every few minutes adding a half cup of hot stock to the rice, as the rice slowly…

Mushroom Risotto

Updated, from the recipe archives.

Risotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to form often. It takes about 20 minutes of careful watching and every few minutes adding a half cup of hot stock to the rice, as the rice slowly …

« Previous Page — Next Page »