A Year At the table

The idea of cooking dinner every night can be overwhelming. This quote I saw on instagram sums it up, even for me and I truly enjoy cooking. “Who knew the hardest part of being an adult is figuring out what to cook for dinner every…

It has been well over a year since I last posted and I hope you are still with me. Grandbabies and a Board commitment kept me happily busy but left me with not enough big chunks of time to create and test thoughtful recipes. I…

Roasted cauliflower has long been one of my favorite winter vegetables. Tossed with a generous drizzle of olive oil and a sprinkle of salt and pepper, roasting brings out the flavor of this somewhat bland vegetable with the caramelization that occurs when it turns a…

In my perfect world, all my weeknight dinners would be one-pan friendly and as few ingredients as possible. What’s not to love about having all the components of a complete dinner in one pan, as well as the least preparation possible. You don’t even need…

Streamlined recipes are especially appealing right now. We’ve all put a lot of miles around the track cooking at home this past year and it has been exhausting. I get it. On the positive side you have probably been eating healthier and you’ve most likely…

Whew, my (and your) search for the best plant-based cake (burger) is over! You may never have given lentil cakes a thought until now, but I am pretty sure these will become part of your routine once you try them. Maybe you are a solid…

Right now it’s all about tomatoes. Ripe, plump, juicy and bursting with the flavor that is really only possible to get this time of year. Yes, we’re lucky they are available all year long, but honestly when tomatoes truly aren’t in season I will take…

  Without a doubt, now is the best time to be cooking with fresh basil. Whether from your own garden or a farmer’s market, it is infinitely more flavorful than the packages available year round in the grocery store. This is one of my favorite…

Fresh spring rolls are actually way easier to make than you might think. Armed with a few fresh ingredients – quite possible already in your refrigerator – the rice wrappers and the 5 ingredients needed for the peanut sauce you are ready to go. My…

Smoked salmon is a bit of a secret weapon in the kitchen. The cooking has already been done, a small amount goes a long way and it’s a nutritional powerhouse. This is exactly why this recipe has been on repeat in my kitchen all winter.…

Some things are just more beautiful on the inside, like celery root.  You may have skimmed over it in the produce section thinking what is this unattractive and obscure vegetable, and how would I use it. Also known as celery knob or celeriac, it might…

My husband and I never can quite agree about what type of fish should go into cioppino. He says it must be salmon for the rich flavors it imparts in the broth. He also has a memory association from the first time he tasted it…

Cauliflower replaced kale as the darling of trendy vegetables awhile ago, but it’s still going strong at my house. What’s not to love about a healthy vegetable that is easy to cook and can be seasoned in countless ways? Admittedly though, roasting is the only…

I know, I know. I can hear you whispering the “f” word when I say that Carbonara should be on your regular dinner rotation. Yes, it’s true. Bacon, cream, butter, egg and Parmesan – they all add up to one big fat party. And that’s…

Are you among the statistics of cooks who prefer to spend an average of 27 minutes to get dinner on the table? True confessions, I count myself in that group, at least several nights a week. My personal challenge is to produce something that tastes…

Every so often I crave fried chicken. Not the thickly battered, slightly greasy bone-in pieces I associate with a not to be named fast food restaurant that showed up in a cardboard bucket at my childhood picnics. Instead a version using boneless, skinless chicken and…

The Blended Burger Project is the genius idea of the James Beard Foundation. It began as a way to encourage healthier eating that is more sustainable for our planet by blending ground meat with mushrooms. Unknowingly I had started doing my own testing for ways…

I’m in one of those phases where I will only consider a recipe if it takes less then 45 minutes to prepare and if it’s in one pan. I spent several weeks in April working on three different asparagus recipes with this goal in mind…

I’m back from a bit of a blogging hibernation. Here in the Pacific Northwest winter is hanging on… Every morning I wake up thinking today will be the day when I can dress a bit lighter. Maybe I can ditch my boots. But no, I…

There is no denying the magic of a slow cooker. The ingredients go in and hours later your house is ruminating with the welcoming smells of something fabulous. Every time I use my slow cooker I am infinitely appreciative and admittedly a bit smug knowing…

In these first few days of January, it seems like pretty much everyone is trying to eat healthier. January has become synonymous with “cleansing” after the indulgence of December and as a way to set oneself straight for a new year. I get that. So here…

Don’t miss out on cooking with lemon grass because you don’t know what to do with it. I’ll admit it can be an intimidating ingredient. The long, woody stalks don’t look like something worthy of eating and their citrusy scent isn’t unleashed until you cut…

 Many people shy away from buying pears because of the frustration of not knowing when they are ripe to eat. I did the same thing until I learned the secret to knowing just when they are ready. It’s just a gently push on the stem…

I look forward to September if only for the structure it provides for returning to cooking dinner on a more regular basis. But how to get motivated after the warm and dreamy days of summer where throwing dinner together at the last minute and dining…

Tomato season is here and for me there is no greater sense of urgency then now to enjoy their sweet full flavor and plump juicy texture. It’s truly how nature intended them to be. Technology and farming techniques have made it possible to grow and…

Right now is perhaps my favorite time of year. The light beginning early in the morning and extending well beyond what’s typical, is reason enough to feel happy about what’s to come now that summer has officially arrived. It’s also reason to be eating more of…

As unsure as spring weather can be, the arrival of fresh seasonal asparagus is something I can count on. It receives a warm welcome in my kitchen following several months of cooking Brussels sprouts, cabbage, butternut squash and kale in as many different ways as…

The reasons to love meatballs are easy. Little flavor bombs packed with ingredients to make them way more interesting to eat than the meat on its own. For the cook they’re easy to throw together, roll and brown in a bit of oil and difficult…

Your oven does the cooking with this recipe, where roasted vegetables carry more weight than the protein. It encompasses all things great for a busy weeknight cook interested in flavorful, nutritious cooking using whole foods. And it manages to be a bit sophisticated. There is…

Cooking alongside the person or people you most love being with is a simple and powerful way to say I love you. It’s often said the kitchen is the heart of the home and the recipes prepared with love are the soul. So I say,…

Winter salad ingredients can be every bit as inspiring as those in summer. Thinly sliced Brussels sprouts, baby kale leaves, juicy mandarin orange sections, creamy avocado chunks and pomegranate seeds all tossed together with a lime honey vinaigrette are proof of that. The addition of coarsely…

I consider black beans the little black dress of food. Elegant and simple, they can be dressed up depending on what you put with them. Curry powder, turmeric and cinnamon create a little exoticness in this one pot soup that makes enough to enjoy more…

I like the taste of salmon, but its nutritional benefits are the real reason I try to cook with it at least twice a week. I even break my seasonal ingredient rule, cooking it no matter what month it is. Fortunately the “previously frozen” wild…

I have a little story to tell about the power of a good recipe, friendship and six degrees of separation. Having been distracted these past few months with projects that have taken my creative energy away from my blog, I’d been feeling a fair amount…

Many nights, about 45 minutes seems to be the amount of time I prefer to take to cook a weekday dinner. I guess I am a bit more patient than the average person who spends about 27 minutes according to Michael Pollan in his book…

I love fall cooking. As much as I hang onto summer until the very last second, when I do finally let go, I’m excited about the changes it brings for cooking dinner in the cooler weather. In fact, I sort of liken it to changing…

With a little less than a week to spare before the official end of summer, here’s one last indulgence with what I consider summer’s savory candy. Promise me you’ll use homegrown or locally grown tomatoes for this modified version of the beloved Italian Panzanella salad.…

Sometimes I avoid cooking with peaches so I don’t have to deal with removing the skin. It’s lazy and ridiculous, I know.  And my loss to not be slicing, chopping and cooking with this luscious, melt in your mouth fruit. Particularly at their absolute finest…

I don’t remember the outcome, but the images from the watermelon eating contest between my older teenage sister and her best friend, are as clear as if it was yesterday. Not the typical something two sixteen-year old girls do, so it made an impression. Hands…

It’s salmon season and if you’re like me you are always interested in a new way to prepare it. And honestly, as much as I like the flavor of salmon, it’s possible I eat it perhaps more because it contains Omega-3 fatty acids that have…

Whatever you may be doing this Memorial Day weekend, here are five main dish recipes for centering your meal. If you’re in the mood for something lighter, go for Chipotle Chop Salad. Looking for a way to use rhubarb that’s not just a sweet dessert,…

Two articles I recently read confirmed what I already knew. Eat more vegetables and use the best tasting ingredients possible when cooking. In the first article, The Cheaters Guide to Living to 1oo, it outlines simple secrets to living longer, healthier and happier. One recommendation…

Our love affair with these wraps began many years ago, but I’ve resisted sharing it with you because even though I’ve tweaked and personalized the recipe my daughter got from one of the families she babysits for, I do not know the original source. I…

“Love doesn’t make the world go around. Love is what makes the ride worthwhile”                       -Franklin Jones- I say there is always room to give more love in this world. Cooking dinner is one of…

Eat more seafood. Three simple words and one of my New Year’s resolutions that, so far, I am staying on track with. I realize we’re all more inclined to associate eating more seafood with summer when it’s easier to fire up the grill, but with…

It’s the week of the Super Bowl and if you haven’t already planned what you will be making, these Chicken & Black Bean Enchiladas would be a good choice whether you’re watching or not. The recipe was inspired by one a dear friend gave me…

On a recent trip to San Juan Island I spent much of the time on the ferry ride reading through my neglected pile of recipe books, newspaper food sections and food magazines. I am one of those people who tirelessly spend long chunks of time…

I’m not sure when I veered off the path of making my own roast whole chicken and instead fell into the habit of picking one up at the grocery store. It must have happened gradually while in the blur of raising kids but it was…

In the days following Thanksgiving what’s needed is a bit of redemption from overeating and ideas for what to do with leftover turkey. Here you have both. And most of the ingredients might be on hand in the pantry and refrigerator – leftover remnants from doing…

I’m not exactly sure when in my adult life that Thanksgiving overtook the other holidays as my favorite, but I do know I love it because it gives way more than it expects from us. Being the least commercialized holiday it really only requires an…

Here is a soup when you want something simple and filling and with variations to keep it interesting – pureed and with the addition of Italian chicken sausage. White beans, soaked overnight, are simmered with browned sliced fennel and onions, garlic and fresh thyme leaves…

Let’s just say I came into a lot of apples last week. My friend’s trees were loaded with both red and green and I was at the right place at the right time. It goes without saying I loved getting them, but I was also…

It’s not often I hear someone say they don’t like meatballs. I think it’s because they are just fun to eat. Each bite has many flavors and they’re tender from mixing additional ingredients to the ground meat. True, they do take a bit more time…

I count you one of the lucky ones if you’ve tasted a date shake. My husband introduced me to them many years ago at Hadley’s Fruit Orchard about 30 miles West of Palm Springs, California. Back then, their location was marked by a huge metal…

The first time I grew tomatoes I knew very little about gardening. But we had a small south facing garden spot between our walkway and house begging to be planted. So we put three Early Girls in the ground. The steady sunshine and heat thrown…

The stars line up just one time of the year for these four ingredients and lucky for us it’s now. Wild caught salmon, sweet corn on the cob, melt in your mouth cherry tomatoes and peppery fresh arugula leaves. There is nothing like eating whole,…

I’m not sure whether licking the cow’s salt block was a daring or a stupid thing to do, but my cousin always did it. Between that and the maze of hay bales in the attic of my Grandpa’s barn we were easily entertained when we…

They’re something satisfying about knowing what I am going to make for dinner as I sit at my desk working or if I’m off carrying on with my day somewhere. Admittedly there are many days when that’s not the case and I’ve waited long into…

It never occurred to me I’d lose my recipes. But many years ago the morning our house burned to the ground they were gone. It was a very sad and humbling day for our family. But there was a silver lining. We were not in the…

Inevitably we overate, stained our clothes and there were tears. Four siblings loaded into our Mercury Marquis station wagon, driven to the u-pick strawberry farm and unleashed to fill a flat. It wasn’t long before one of my brothers became bored with the picking and the…

Halibut fosters a sort of love hate relationship. It’s heavenly to eat but commonly over cooked especially when grilled. Quickly searing fillets then simmering them in a sea of tomatoes, roasted red peppers and fresh tarragon increases the chances of moist texture and imparts flavor…

Poor rhubarb. Not only does it suffer an identity crisis but also it can’t always stand on its own. It’s thought of more often as a fruit even though it’s technically a vegetable, and a sour one at that – needing to be paired with…

My Mother’s Day wishes have changed with every stage of parenting. First it was all about sleep. When our kids were babies the best gift was an uninterrupted night and waking up at whatever time I wanted. The toddler to preschool and first few years of…

The components of an exceptional salad are simple. Begin with fresh, chilled greens. Add several ingredients that harmoniously work together to add interesting flavor and texture and toss them with preferably homemade vinaigrette. I’m a fan of Mexican and Southwest ingredients so I’ve brought some…

Many people have their favorite way to prepare lamb this time of year. Bust in case you don’t and you haven’t seen my lamb posts from a few years back or you’re like me and sometimes wait until just a few days before your event to decide how to prepare something… I am reposting two of my favorites. The butterflied leg of lamb works well for a larger group and the rack of lamb for a smaller gathering.

By now it won’t surprise you I think sausage is a cooking secret weapon. I love that one ingredient can have so much power, unleashing its robust flavor on whatever it comes in contact with. In this case it’s soup and with Spanish style chorizo.…

Big flavors, healthy ingredients and dinner on the table in 30 minutes with bucatini pasta, spicy Italian chicken sausage and fresh oregano. Bucatini is my favorite pasta shape. Slightly thicker than a spaghetti noodle with a hole running down the center, buco means hole in…

Salad piled on top of a seared chicken breast and drizzled with dressing is one of my favorite recipe templates. It satisfies the craving for a lighter dinner and yet the chicken makes it substantial enough. Using boneless, skinless chicken breasts pounded to an even…

Those of us who used to pass on Brussels sprouts are giving them a second look. In the past the motivation to eat them might have been more for their nutritional attributes than their flavor qualities. All that has changed. Thinly sliced and quartered, and…

Chicken Parmesan is simple enough for inexperienced cooks to prepare yet worthy for those who aren’t and it fits my resolution to give you a monthly recipe using a short list of ingredients. It could be your answer for an easy Valentine’s dinner. This abbreviated…

  In the countless times I’ve prepared pot roast I never once thought to cut the beef into individual pieces. So I was intrigued when Jamie Callison introduced me to the idea with his pot roast recipe while working on the Crimson Spoon Cookbook. I…

I know it’s winter and a bowl of warm bean soup or a slow simmering chunk of meat are mostly on your mind (and they’re on mine too), but I’m still craving a good, substantial leafy salad for dinner. And something healthy to increase the…

My New Year’s challenge is on. To include recipes each month with just six to eight ingredients or less (not including very basic ingredients like olive oil, kosher salt, soy sauce, etc.) My daughter thinks it should be every recipe, but hey I don’t want…

This time it’s not about the meat but instead homemade Italian Bianco and Marinara sauces to go with fresh cheese ravioli. Is it a leap of faith to center a menu on something other than a roast, fillet or breast? Not with this menu. Bianco…

I’m devoting my first posts this month to giving you main dish ideas for holiday entertaining. I’m not sure how your thinking goes about what to make for your significant gatherings but I go back and forth between doing a more formal sit down or…

In the spirit of Thanksgiving I’m straying from posting a main dish recipe just long enough to give you a cocktail and appetizer recipe to serve before the big meal. For the Old Fashioned, I went back to my recipe files from the newspaper column…

It baffles me that archeologists can estimate when a food originated from so long ago. I know it’s based on a multitude of things but I still have to wonder with a bit of awe and question how do they really know? Like with lentils…

We’ve been chopping, dicing and simmering for over a year but what’s cooking in the Palouse is done and ready to go. The Crimson Spoon cookbook is here.

My good friend Carol has a special place where she hunts for chanterelle mushrooms. She’s graciously invited me to follow along with her a few times but much to my loss our schedules haven’t lined up for me to be the fortunate beneficiary. So like…

My son has been using A Year At The Table recipes to cook dinner. Having graduated from college he is living in an apartment and facing the often-daunting task of what to cook for dinner. He’s frustrated though with the cooking process. Doing the shopping, organizing the right equipment and doing the actual cooking can be overwhelming, he says. Can’t there be a simpler way?

I promised him I would develop a recipe “template” that he can use over and over, reminding him that like anything, the more you cook the same recipe the better you get at it…

A quick sit down for dinner is better than none, although I’m always hoping for but don’t always get 30 minutes for a weekday meal. Scattered in many directions during the day, this is the one time we return home to share our day together. It’s a ritual I insisted on from the beginning of raising our kids…

Grilled corn. I am posting another recipe using it because it’s just so darn good when used with the right ingredients. This recipe is actually a repost of one of my favorite ones from a few years ago that I recently made for dinner and…

A good chicken marinade is worth a lot. One that calls for just a few ingredients and still packs flavor is even more valuable. Smoky chipotle powder complimented with a bit of fresh lime and garlic delivers big flavor in this recipe for Chipotle Lime…

Kamut is one of the grains I have been experimenting with in green salads. The inspiration came from a salad I ate at the Whale Wins – Renee Erickson’s Seattle restaurant. Pronounced “kah-moot”, kamut is an ancient grain with origins in Egypt. It’s a high…

There’s no substitute for a juicy, full flavored tomato. My Grandma’s garden at her farm in North Dakota was always overflowing with them. They were deep red colored and soft. My aunt would pluck one off the vine and eat it like an apple while…

When I find myself thinking… hmmm salmon again… I quickly quiet that inner voice. I should be saying “yes, salmon again” because it tastes good and is equally good for you. But being a bit spoiled living here in the Pacific Northwest, I am sometimes…

  In case you haven’t had the chance to try one of these recipes or maybe you have but they are just off your radar I am reposting them to remind you for summer grilling. All three involve a little marinating. I always feel content…

I’m back and I know it’s been awhile since I’ve posted. I really hope you haven’t stopped relying on my recipes and wandered off somewhere else looking for dinner inspiration. Here it comes. I found new salad recipe ideas in several places, some in Seattle…

My good news is that I am co-authoring a cookbook. The downside is that right now and for several weeks I am in a crunch phase with final recipe testing, writing and editing and so my weekly blog posts are not very weekly. Here’s the…

Tasting beef brisket eluded me most of my life. I am not sure how this happened, considering my Mom grew up on a farm and my childhood was graced with the typical American beef recipes like pot roast and beef stew. So when I tasted it…

After the first year of writing this blog, someone asked me if I was going to continue. She went on to explain how the name “A Year at The Table” had implied to her one year. It made sense even though I had never looked…

For some, cooking is simply about getting food on the table and the faster the better. For many it’s a consuming passion without regard to a time element. And there’s the huge swath of people who fall somewhere in between. That’s where I put myself.…

I’m sharing my obsession with two different vegetable preparations – Crispy Smashed Potatoes and Roasted Kale Chips. I’ve hesitated to post them because in my commitment to give you a main dish recipe, I hate to take a weekly post with a side dish. The…

One pan recipes intrigue me. But only if they rely on the flavors of the central ingredients and not a can of creamed soup or a package of dry seasoning like the casseroles a generation of us were raised on. My kids don’t want anything…

What to have in your refrigerator and pantry to make cooking my recipes easier. As well as a recommendation for the basic pots, pans and cooking utensils.

January cooking is all about healthy and easy, without sacrificing taste, especially after a December of lengthy meal preparation and consuming copious amounts of sugar, fat and alcohol. I’m a bit of a wimp when it comes to seafood, preferring it to be mild flavored…

Fresh rosemary, fennel seeds and orange zest form a savory herb rub for this pork loin roast and slivers of garlic randomly poked into the meat before it is roasted guarantee each slice is savory and flavorful. I like pork loin roast because it’s an…

How to Chop a Yellow Onion How to Mince Garlic How to Chop Italian Parsley (or cilantro or curly parsley) How to Chop or Mince Ginger How to Zest Lemon or Lime

Using a microplaner, lightly remove just the outer zest – do not grate into the white layer

Remove peel from gingerroot Cut into ¼ inch slices Cut each slice into ¼ inch sticks, line up and cut across to chop Continue cutting to mince

Remove tops of stems from the bunch Remove leaves from the stems Stack leaves in a small bunch and chop Continue chopping moving the knife all around the parsley to uniformly chop leaves

Separate a clove of garlic from the head Using the side of your knife, lightly smash the clove of garlic to make it easier to remove skin; remove skin Slice off stem end Slice into thin vertical strips Cut across vertical strips to make mince…

The goal is to make horizontal and vertical cuts on the onion in a grid pattern to make it easier and more uniform to chop Slice off the end of the onion With the cut end of the onion down, slice the onion in half…

My quest for the all in one dinner continues… this time with pasta and roasted brussels sprouts. What I love is not using a separate pan to cook the pasta and instead do it all together with the other ingredients. One less pan to clean…

This year I’m throwing out the traditional way to use Thanksgiving leftover turkey. My recipe slips cooked, shredded turkey into the beloved Thai Tom Kha Gai soup (coconut chicken soup). It’s a different way to use your turkey and will only take about 30 minutes…

In my humble experience as a Mom, I have found there are windows of opportunity for introducing new foods to kids. When they’re very young most kids want plain foods that don’t touch on the plate. Gradually as they get older you can introduce them…

Many years ago I came across a recipe for Chicken Breasts with Mustard Sauce by Pierre Franey, the “60-Minute Gourmet” from the New York Times food section. I was drawn to the recipe because of the ingredients, as well as the fact that it went…

Soup for dinner is a favorite to transition into the seasonal weather change. It’s dinner in one pot with an easy addition of bread. Smoky bacon drippings and fragrant rosemary and thyme simmered together with a variety of chopped vegetables give the soup a rich…

Things are getting challenging in my kitchen. Gone are the days when all four of us would eat most kinds of food. Instead I hear things like “I won’t eat that kind of meat” or “no dairy for me”. My kids are typical Gen Y…

Four of the loveliest words to hear when you’re trying to get dinner on the table in a hurry are “thirty minutes or less.” Crispy Cod with Basil Cream Dipping Sauce delivers that promise. This is one of my dependable recipes when I want something…

My daughter’s boyfriend is a huge fan of turkey meatballs. Particularly the ones pre-made at Trader Joe’s because as a college student athlete who does a lot of his own cooking – easy, healthy and good tasting food is a priority. So when he was…

For a young Mom yearning for a night out of the house it was an easy thing to leave for the baby sitter. Anyone can follow those directions and make it.  And I redeemed myself by leaving instructions for steaming fresh broccoli and where to…

“Jeunes filles dans la cuisines, jeunes filles dans la cuisines”. Each time he said it his voice would get louder and his head would shake from side to side. I remember it like it was yesterday, particularly his tone and his French accent. And even…

Summer is nearly over and I am stubbornly and sadly hanging on. There have not been enough clear blue skies from dawn to dusk for me to accept that it’s Labor Day weekend. With a heart still hoping for more summer I am giving you…

A good salmon recipe should highlight and not overpower the naturally rich flavor and texture of this well loved fish. Whisking together soy sauce, hoisin sauce, honey and a bit of garlic and ginger doubles as a sauce to brush on and briefly marinate the…

I think this is the simplest recipe I’ve posted. Dungeness crab inspires this. So good on its own, it needs very little to enhance its sweet flavor and delicate texture. Just a little garlic carefully cooked over low heat to release its flavor then marinated…

My daughter brought home a take out salad a few weeks ago excited for me to try it because she thought it was amazing. Just one bite into it and I agreed. It reminded me of a salad recipe  I used in my summer salad…

Most people are more familiar with cooking and eating flank steak than they are with hanger steak. Hanger steak gets its name from its location of the diaphragm muscle that “hangs” on the underside of the cow. Flank steak is also from the underside but…

Dry rubs are a fast alternative to marinating. You can rub them on for as little as 30 minutes before grilling to impart flavor. They work especially well for something like boneless, skinless chicken breast that cooks quickly but needs the extra flavor that the…

Our Fourth of July dinner menu is always centered on barbecue pork back ribs (see June 27, 2011 post for the recipe). And this crazy side dish with beans, bacon and brown sugar. In the spirit of grilling and using recipes with olive oil rather…

I was homesick the first time I went to summer camp. All I could think about was getting through the week so I could return home. So the first time our daughter went away to camp I was nervous she might feel the same way.…

Thai cooking was the most popular class I taught over a span of 15 years. The mystique of cooking from this culture which many people hadn’t experienced, combined with the exotic nature of the ingredients were my explanation of why. But true to most things…

Native Americans had it about as close to how nature intended it when they invented the cedar plank method of cooking. They called it fire pit planking where they tacked a fish on a cedar plank and held it close to the fire. Hundreds of years…

A few years ago a good friend of mine introduced me to grilled Romaine lettuce. I’d grilled things you typically wouldn’t think of like fresh peach slices and pizza dough, but it hadn’t occurred to me to grill lettuce. After that night it became a…

The recipe has to be really worth it for me to eat beef. These ribs are. They get me every time. And they’re easy to make. We used to serve them at our restaurant and they were incredibly popular. The recipe was inspired by Azeka’s…

My inspiration for this recipe was a recent sailing trip to the British Virgin Islands. The warm, tropical temperature, the brilliant turquoise water and the laid back atmosphere of this part of the world are nothing short of amazing. Most of the beachside restaurants offered…

With the Northwest wild spot prawn season almost upon us, you’ll want to make this. It goes together in 30 minutes with the help of using jarred roasted red peppers and is remarkable enough for guests, yet easy for a weeknight meal. If you’re not…

Fresh cod has a firm texture, mild flavor and reasonable price. That’s why I love it. And especially with this method of cooking it in parchment paper. You feel like you’re cheating it’s so easy. Crimping and sealing the parchment paper edge package is about…

I’ve streamlined the technique for making Pho simple enough to make at home during the week. Forgive me Pho purists but I do think this version is really good. The key to good pho is the broth, which authentically is made by grilling onions and…

If I ever have leftover roast leg of lamb I make Shepherd’s Pie. It’s the sneakiest way to use leftovers without anyone knowing you’ve used them. And if there wasn’t a trace of leftover lamb, substitute ground beef and just like it’s called Cottage Pie.…

My grade school best friend’s Mom introduced me to lamb. She was an extraordinary cook and an avid reader of Gourmet magazine who went out of her way with an ingredient or method to enhance her cooking. From the flank steak she marinated for days…

I tend to forget about using pork tenderloin when making skewers and almost always default to chicken breast. Pork tenderloin is so perfect as the tender meat easily soaks up the marinade ingredients and then it cooks quickly on the grill. Truly, I almost feel…

I’m ushering in the spring equinox with one of my favorite salads and keeping my fingers crossed that the warmer weather will be finally coming our way. Cheers to the beginning of spring. Curry Chicken Salad with Coconut   Print Serves: 4 Ingredients 4 cups…

Spring is getting close, but for now, wintery soup will still grace my table. I am a lover of beans and especially when they are in a soup. I’m so happy when I remember ahead of time to soak the dried ones. But I forget just…

Yaki Soba is a Japanese fried noodle dish typically made by stir-frying noodles with chicken, shrimp or beef and vegetables with a flavorful sauce. You could say it’s the Japanese equivalent of Chinese chow mein. The beauty of it is you get protein, starch and vegetables…

Ah, such a simple dish, really.  Bread, ham and cheese. I’m tempted to say the French version of our American grilled cheese, but I think it works the other way around. I so distinctly remember my first croque monsieur in Paris at the very hip…

Is it spring already, someone. This relentless winter carries on. So bring on the beef stroganoff. Years ago, I used to make this recipe all the time. I’m not sure at what point I stopped because my family always loved it. I used to make…

This recipe pretty much never fails to deliver for an easy, simple popular dinner. Both kids and adults will love it. Double the recipe for a larger crowd and serve it for a weekend dinner party. The best part is you can use this recipe…

Coconut Shrimp tend to be considered “restaurant food”, something that most people do not make at home. The lack of a doable recipe, not enough time or unfamiliarity with buying and handling shrimp are possible reasons for this. Now you’ll have no reason not to…

One of my favorite winter pasta dishes is this recipe for Spaghetti Puttanesca. All of the ingredients are available this time of year and many of them in my pantry or on the condiment shelf in my refrigerator. Those that aren’t can be easily found…

  Curry brings something different to a classic winter favorite. And Basmati or jasmine rice replaces the more traditional potatoes. Browning the beef is necessary to give good deep color to the sauce and flavor to the meat and stew. Heat the oil in the…

Something a little lighter, yet still in the category of wintery warm and hearty… Start to finish this can be on the table and ready to eat in 30 minutes. Happy New Year! Rosemary Chicken Wilted Spinach Salad   Print Serves: 4 Ingredients 4 slices bacon, chopped…

Few cuts of beef have the ability to inspire anxiety for the cook like beef tenderloin. It begins the moment you take out a small mortgage paying for it at the grocery store. All the way home you wonder if it is worth what you…

Butternut squash may not be the first ingredient that comes to mind when you think of pasta, but it works really well in this vegetarian pasta recipe. Especially when it’s roasted first and all you have to do is toss it with the pasta. If…

As much as I feel strongly about keeping my Thanksgiving menu traditional, I like to change it up for Christmas and New Year’s. A recipe that can be partly or fully made ahead is my only requirement so I can enjoy myself too. So this recipe…

  Sometimes after Thanksgiving I need a complete departure from traditional American cooking and from the hours spent in the kitchen. You’ll get just that with this simple and quick recipe for Mongolian Beef. Typically this is ordered in restaurants and not made at home,…

I’ve chosen thin cut top loin pork chops for this recipe because they cook quickly, but if you prefer a thicker chop or one with the bone  you can substitute them and increase the cooking time. Why dredge the pork chop in flour? Because it…

Chicken and white beans refresh the more traditional style of chili with this recipe. And all simmered together with beer gives it a subtle but distinct flavor. For a change I suggest serving the chili over rice. A friend taught me this a few years…

There are very few of us who would turn down the chance to have breakfast for dinner, especially the cook because preparation is easy and expectations are low. No one is expecting traditional dinner food. Don’t balk at the fact that all the ingredients are…

Nothing short of amazing is how your house will smell while this pot roast is slowly simmering away in your oven and the aroma of beef, vegetables and herbs fill the the air. The cooking smells might just rival the actual eating of the finished…

When my Mother in law sadly passed away from cancer at too young an age, I was the fortunate recipient of her small index card sized recipe box. Early in my marriage she frequently asked us to Sunday dinner at their house. I always knew…

Okay, I know that last Thursday was the final day of summer but I just couldn’t resist posting this salad recipe in hopes that we’ll have a few more warm days in the coming weeks and you still may want something lighter to eat. Not…

This recipe is a long-standing loyal member of my arsenal of dependable and favorite dinner recipes. I have been making it for many, many years and to date, my family or friends have never tired of it. It was also a favorite at my cooking…

You can enjoy the last remnants of summer and make this warm sandwich for dinner during Labor Day weekend. It goes together quickly, can be doubled for a large group of people and is the perfect way to enjoy fresh fragrant basil, juicy ripe tomatoes…

Even though summer is winding down, I know everyone is still looking for ways to spend as little time in the kitchen as possible and as much time outside enjoying what remains of the season. And summer cooking does not get any easier than this.…

These easy skewers feature the savory flavor combination of lemon, oregano and garlic that is so prevalent in Greek cooking. I love them for summer dinners as you can marinate the chicken the night before and throw them on the grill just before you want…

Some of my fondest food memories are from the summer months when the local Dungeness crab season is open. This began when our kids were toddlers and we lived on San Juan Island. In the beginning I complained about the piles of chicken bait crowding…

Summer might be arriving in Seattle. We all know it is long overdue. It is possible that the long cycle of gray, wet and cold weather is over and we can finally bring out summer clothes and recipes. Fragrant fresh basil and nutty pistachios laced…

I’m not sure how long you have to do something before it qualifies as a tradition, but this will be our fifth year barbecuing pork back ribs for our Fourth of July dinner, so its probably safe to say that it is for us. Pork back ribs…

Gone are the days of eating halibut several times a week. It’s just too expensive. But I love halibut and one way of getting around the price is to cut the fillet into chunks and simmer it along with other ingredients in a sauce. The number…

Anyone that likes Mexican food will love this salad of grilled kernels of corn, crunchy tortilla strips, marinated cooked chicken and crisp romaine lettuce all lightly bathed in a cilantro flecked and lime zest vinaigrette. There are a few extra steps to this salad that…

Just once a year and for only about three to four weeks, we are graced with fresh Copper River salmon. Such a short time to enjoy a food so memorable in flavor. Loaded with Omega 3 fatty acids, this salmon is some of the best…

Fresh rosemary, caramelized onions and crumbled Gorgonzola highlight this flank steak. You only need to marinate it one to two hours to get the flavor benefits. Don’t marinate it overnight like you do with some flank steak recipe as the balsamic vinegar tends to make…

As much as I love to cook, I look for easy ways to make dinner quickly during the week with a recipe that does everything in one dish – protein, vegetable and starch. Highlighting the season’s fresh asparagus, this pasta recipe does it all in…

If you like the exotic flavor of curry and coconut  and the idea of marinating to save time then you will love this recipe. Marinating can be your best friend when it comes to putting together a weeknight meal because it does the majority of…

My favorite thing about these tacos is the cilantro and fresh lime flavor. For speed in making them quickly during the week, I cook the fish under the broiler or even in a non-stick skillet on top of the stove. But since I like to…

Roasting a rack of lamb is easier than you might think. The key is to begin with a high quality rack of lamb purchased at a reliable meat department or butcher. Most lamb racks have eight bones in them which means eight chops. They are…

I taught Thai cooking classes for years and this recipe was easily one of the all time favorites. Bursting with the flavors of fresh cilantro and garlic is how everyone describes it. The stems of cilantro have more flavor than the leaves and that is…

If there ever was a dependable weekday recipe then here it is. Consistent and reliable, easy to prepare and happily devoured by anyone who encounters it, this rock star recipe is prepared all in one pan and on the table in less than an hour.…

Little preparation and big rewards. That’s was this recipe for Barcelona Chicken, inspired from the Silver Palate Cookbook’s Chicken Marbella delivers. It’s the perfect recipe for entertaining because most of the work is done ahead allowing you the freedom to actually enjoy your guests rather…

Quite often I come across people who are not familiar with Petrale Sole. Awareness of this fish is similar to how it behaves at the bottom of the ocean. Shaped like an oval platter with one side of its skin olive brown and the other…

This salad became an instant favorite when it hit the menu at the restaurant we owned many years ago. The restaurant is long gone but the recipe lives on and my family never tires of eating it. The secret to this recipe is the thickness…

I think slow cookers are magical as they cook food for you while you are away from the kitchen. In the morning the ingredients go in and when you return later in the day they have turned into something fabulous smelling and wonderful tasting. For…

Who doesn’t like chicken noodle soup. It’s the ideal comfort food for a Sunday night dinner or a weeknight meal. A touch of tarragon adds a unique flavor to the soup. Some recipes have you make your own stock or broth, but to save time…

This is a Mexican dish originally created to use leftovers. Tortillas, chicken, cheese and chiles are layered to make a casserole-style dish. But don’t use the word “casserole” with your family, because if they are anything like mine they will refuse to eat it at…

Here is a possibility for your Valentine’s Day dinner. Not only is this recipe quick and easy, it’s a less expensive way to say I love you than a pricey cut of beef or filet of seafood. I guarantee you will find as many recipe…

This recipe is a little more involved than my last several posts. But believe me, it’s worth it. Make it on the weekend when you have plenty of time, the first time you try it, rather than a weeknight when you’re in a hurry to…

I first learned about Cajun “blackened” seasoning in the 80’s when Paul Prudhomme made his splash on the culinary scene. Typically to prepare blackened fish you dip the fish fillet in butter and then coat it with blackened seasoning and sear it over high heat…

  This is one of my favorite classic winter dishes. Easy to make during the week as it can be prepared start to finish in about an hour and yet it’s fabulous for weekend entertaining too. You can use chicken breasts or thighs or a…

Don’t be mislead by the name of this recipe. It’s not a typical Mexican-style tortilla, but instead a classical Spanish egg dish made with potatoes in the circular shape of a tortilla. This is simple home cooking at its best.  All of the ingredients you…

You can literally make and serve this recipe within an hour from start to finish. The preparation is made easy with “oven-ready” lasagna noodles that do not require boiling. This is definitely one of my family’s favorite recipes for the taste and mine for the…

It took a warm weather vacation and my girlfriend’s encouragement for me to take shortcuts with this salad. Until I visited her, I happily did all the chopping, measuring and whisking. But with a vacation mentality I didn’t want to do all the prep even…

Why pound chicken breasts? For some recipes, I like to pound boneless, skinless chicken breasts because they cook faster, it is easier to control cooking time and I like the thickness after they are cooked. Simple steps for pounding chicken breasts: trim excess fat from…