All Recipes
Homemade Ricotta
When cheese is made, the leftover whey is used to make ricotta. In general, to create cheese, live cultures (a fancy name for bacteria) are typically added to fresh milk. This starts a fermentation process that results in the milk separating into curds and whey. Depending on the type of cheese being made, the curds…
Sesame Peanut Noodles
I have two favorite preparations for noodles in a peanut sauce so, before I chose one for this space, I made them both for dinner recently. My family declared a tie in the side-by-side comparison. They were no help! It almost came down to a coin toss, but ultimately, I chose this recipe because I…
Millet Breakfast Porridge
Looking to add new grains to your diet? A hearty, wholesome bowl of millet has a light, nutty flavor and offers make-ahead convenience. Since I recently introduced millet to the repertoire of grains included on this website, I felt compelled to include a few tasty ways to use it! I began with a Millet…
Hoisin Beef Skewers (or Whole Flank Steak)
Prep-ahead convenience, versatility, and appealing flavor make this recipe a go-to for easy weeknight grilling and weekend entertaining. I’m the type of person who thinks about dinner as I am eating breakfast. So, it may not be surprising that I ponder what to cook for my newspaper column up to a month in advance!…
Spring Millet Salad
This springy salad is equally delicious served warm, chilled, or room temperature. And though you could replace the millet with couscous or quinoa, the tiny grain has a mild, corn-like flavor that offers a great way to mix things up. As I continue to experiment with recipes using millet, I have made variations of…
How to Cook Millet…and a delicious salad recipe!
A few months ago, it occurred to me that I had never cooked millet. Always one to use a variety of grains, it was time to add millet to my grocery list. For my first attempt, I followed the package instructions and overcooked it…a lot. Undaunted, I gave that batch to our grateful chickens and…
Baked Greens with Mushrooms and Blue Cheese
As my garden grows and local market stands overflow with spring greens, I have been diving deeper into one of my two assigned food trends: bitter greens. For those who may not have read previously, I am on a yearlong journey with Sargento Cheese, developing recipes and exploring the food trends that were developed by…
Rhubarb Streusel Muffins
A lovely balance of sweet and tangy with a tender crumb, Rhubarb Streusel Muffins are sure to become a seasonal favorite. The recipe makes a big batch too! When short-lived, seasonal ingredients that you really enjoy become available, do you feel compelled to eat them with abandon to get your fill? With many fruits and vegetables,…
Chicken and Spinach Parmesan Pizza
When we eat this pizza, I feel as though we are enjoying a gourmet pizza that took minutes to prepare. It happens to be a favorite of my 14-year-old son, who is usually all about pepperoni pizza! Typically, I love a good saucy pizza–meaning the tomato version. This white sauce, however, is quick, easy and…
Flourless Peanut Butter Cookies
Three basic ingredients come together with ease in this flourless, dairy-free cookie that is sure to become a favorite! This recipe originally came from my friend Abby, who has a delightful blog called Manila Spoon. Besides being incredibly easy, the cookies are grain- and dairy-free to boot. My gluten-free dad adores them, yet those who can…
Velvety Chocolate Mousse and a Guide to Unrefined Sweeteners by Chef Amber Shea Crawley
Whenever possible, I like to use natural sweeteners–pure maple syrup being a favorite–and try to limit overall sugars in general. I do have a sweet tooth, so it is an ongoing challenge! With wider access to a broad range of sweeteners, I have started to dabble with options such as coconut sugar and stevia and…
Rhubarb Bars
The sweet-tart flavor and slightly gooey filling, which is balanced by a crisp crust, make these bars a must when rhubarb is in season! Happy Mother’s Day! Not only is the following dessert a favorite of my mother, the timing is ideal, as rhubarb’s short season is upon us. If you haven’t baked with rhubarb before,…
