All Recipes
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,…
Homemade Cashew Milk — an easy option to almond or soy milk
A couple of weeks ago, I was chatting with my friend Daina after a yoga class and, as it often does, the conversation turned to food. Daina is a master gardener and a talented cook who crafts healthy and delicious recipes with ease. When she mentioned her favorite go-to dinner which incorporated her homemade cashew…
Big Batch Peanut Butter Congo Bars
I wasn’t going to cook today. I really wasn’t. But then, my kids and their friends wanted to have a lemonade stand. After a cooler than usual spring, the weather has been sunny and warm. It was a perfect idea and, somehow, every time there is a lemonade stand in our driveway, I make cookies…
An Education in Cheese…Stretching Mozzarella
Thanks to my ongoing flavor journey with Sargento Cheese and Rick Bayless, I have been quite happily up to my elbows in cheese…sometimes literally! When I recently discovered a cheese making class offered at a local market by the name of Lemon Street in conjunction with Essen Cooking School, I signed up immediately. That this cheese class…
