I was inspired by fond memories of a salad I ate on a first “fancy seafood restaurant” date with my boyfriend—now husband—Bill when I was just 18. From… Read More »
In conversations with cooks from the previous generation (or beyond), they all had their own spaghetti sauce secrets that range from “doctoring” a jar of commercial sauce to… Read More »
I used the three P’s of Parma: porcini (mushrooms), Parmesan, and prosciutto, for my version of slow-cooker fondue. This trio of flavor combinations will magically captivate your audience—just… Read More »
My mother had a sweet tooth, and there are a few of those sweets I remember seeing her eat time and time again. One of those was the… Read More »
After serving this risotto, reserve 2 cups for use in Leftover Risotto Crab Cakes with Lemon Crème Fraîche.
If you are new to cooking, don’t be intimidated. You will enjoy making something from scratch to share with your friends and family. And this stew is great… Read More »
I was dared by a native of Philadelphia to create a cheesesteak here in California that could make him smile. I succeeded…and here’s my recipe.
When it comes to dessert, everyone in my family begs my aunt Lonni to make my grandmother Suzanne’s famous cheesecake. I really wanted to carry on this family… Read More »
Some of my fondest childhood memories are being with my dad in the kitchen cooking our family’s version of Mexican food. I think everyone has some tasty traditions… Read More »