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I love a well-made dish of mashed potatoes, filled with good fresh butter and cream. Of course, my long term health, could do without a bit of that butter and cream, and so I love dishes, like this carrot puree, that can give as much (albeit slightly different) satisfaction with a bit healthier spin. This recipe for carrot puree can easily be modified to just about any similar vegetable, and
If you look, you’ll find quite a few salsas on this site. I love them, and many goto salsa versions and am always looking for more. Here I show you how to make a simple corn salsa – one of my favorites. Obviously you can use a salsa like this on tacos, and other Mexican food (and I do use it that way), but it’s versatile enough to use with a perfectly cooked piece of chicken, po
Broccoli was a hard vegetable for me to learn to love. I hated it as a kid, and the lasting memories of over cafeteria trays of broccoli, overcooked, limp and watery, turned me off for years. But then entered broccoli soup....mmm…not to bad. Broccoli Mac and Cheese or Fettucini alfredo
I love to throw new ingredients into my basic recipe for potato gratin. While there are surely some things I’d probably avoid (candy bars, snow cones, grape juice…) really the range of ingredients you can use is extremely broad. In this recipe video, I show you how to make a potato gratin with spinach and blue cheese. The blue cheese especially, adds a very nice tanginess to the
Lately I’ve been into stuffing vegetables. Not sure where the inspiration came from, but it my be rooted in my increasingly climbing age. I know I need to eat more veggies…and I also know that the more interestingly prepared the veggie…the more likely I am to consume said veggie. Unfortunately for me, too often even a nicely cooked carrot, green bean, or piece of broccoli doesn’t get my ful
While pasta makes for great main courses, there are a ton of different and great soup, salad, and side dish applications. In this recipe video, I’m going to show you how to make an Orzo Pasta with Summer Vegetables that certainly could be a main, but that I generally use for either a hot side dish, or a cold pasta salad. Orzo is a small, rice shaped pasta, that is pe
Quick salsas are a great way to “dress up” a dish with both flavor and very cool presentations. They are so easy to make and there are almost no rules…so you can make them out of whatever ingredients, for whatever occasion you like. I love using apples in savory cooking, and in this recipe video for Apple and Black Bean Salsa, which is light, crunchy and flavorful. The apple brings a really
I amazing me, that you can put just about any ingredient in Macaroni and Cheese and it makes a great dish (ok maybe mackerel wouldn’t be too good). And while the traditional version is quite awesome, I love to “mix it up” with new ingredients. I especially like it when I can match those new ingredients to a season or time of year. That’s the case in this recipe video, where I show you how t
I love the fact the even a dish as seemingly defined as roasted potatoes, can actually be a platform dish from which you can make dozens, if not hundreds of variations. And once you know the fundamentals of how to roast potatoes, those cooking techniques, along with a few additional ingredients, almost anything you like and/or whatever’s available/in season, you can change up that simple, basi
In my book, and admittedly my book make be wrong, a succotash can be made up of just about any vegetables, all mixed together. That means that I can change up the ingredients as the seasons roll on, and that I can mix and match flavors and textures to get a composed dish greater than the sum of each of its parts.
