Looking for a quick, easy dinner? This baked lemon-pepper chicken recipe is it. Chicken breasts are cooked in a skillet, then finished in the oven with lemon slices that soften and become part of the sauce, with a touch of maple syrup and butter to carry the flavor. It’s so simple and delicious, you’ll be…
Watermelon Granita With Pomegranate And Lime
This watermelon granita is delicious and extremely refreshing on a hot day! The fresh watermelon and pomegranate juice satisfies without feeling too sweet, or heavy. Bite after bite, you never want to stop experiencing the goodness. (Except taking breaks is a good idea to avoid brain freeze.) With this granita in hand, you’ll be saying…
The Pickle Project: A Quest for the Perfect Refrigerator Pickles
It began with my friend, Amy Alkon, gushing about Dietz and Watson brand kosher dill pickles, which she calls “the crowning glory of picklehood.” Alkon is an award-winning, science-based advice columnist and author. On Twitter, she called her D&W’s the “best thing to stress eat … when the writing is going a little hopelessly.” Her…
Hamburger Soup Is Nostalgic, Cozy
I grew up eating hamburger soup frequently. Despite the name, there aren’t any pickles or mustard involved in hamburger soup. It simply refers to using ground meat instead of stew meat. My mom’s version was simply a pound of ground meat (she generally used ground turkey), a few cans of vegetables, and a handful of…
My Go-to Appetizer for a Taste of Summer Any Time of Year
Nothing makes me as happy as serving (and enjoying) this incredibly delicious appetizer with a chilled glass of rosé. While I love to serve this in the warm summer months, you can prepare these any time of year since cherry tomatoes are available year-round. I often make a big batch of slow-roasted tomato jam in…
Fall Bounty Makes Delicious Scrambled Eggs
The bounty of mushrooms available at local fall markets inspires creative cooking from sautes to soups, stews and great breakfasts. Many vendors carry a mix of interesting varieties ranging from maitake to shiitake, oyster mushrooms and the impressive king oyster. In most major grocery stores, the variety has blossomed from the ubiquitous white button to…
Build Your Own Bruschetta
Don’t underestimate the open-faced sandwich. As simple as they may sound, these topless sandwiches are often a refreshing and decorative reflection of the season and their cuisine. They range from sleek and minimal to rustic and hearty, with flourishes that reflect their culture. The ingredients vary widely, from salads and spreads to cold meats and…
Ouicook: Baked Challah French Toast
Rich, eggy challah makes an ideal base for French toast. Here, the Jewish delicatessen breakfast icon gets scaled up to feed a crowd. Topped with fresh berries and a drizzle of maple syrup, the sweet strata makes a gorgeous centerpiece for any brunch gathering! I have been doing this recipe every time we have guests…
Pozole Verde
Pozole is Mexican comfort food at its finest. A large stock pot of slow simmered meat in broth that’s punched up with roasted tomatillos, jalapeños, onion, lime, oregano and cilantro, this satisfying soup is perfect for holidays, weeknight dinners and everything in between. The traditional soup originated in the state of Jalisco, Mexico. Its history is a little murky, but…
Homemade Caesar Salad Dressing Takes Just 10 Minutes
Caesar salad is one of those crowd-favorites that seems like it would be easy to make at home, but the dressing is hard to nail down. But you shouldn’t have to only get a good Caesar salad out at a restaurant. Try making it at home with this Caesar dressing recipe. The secret to a good…
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