SPANISH OMELET Servings: 2-4 Time: 0hr 30mins Difficulty: Easy Print My nephew, Nicholas, married a delightful woman named Patri, who was raised in the Canary Islands. With her she brought this wonderful recipe from her mother, and I feel quite privileged that she took the time to show me how to make it, step by…
BAKED BEETS WITH PISTACHIOS Servings: 6-8 Time: 1hr 50mins Difficulty: easy Print I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.
We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main.
After making pastry cream for years, I found a forgotten box of Jello vanilla pudding in the back of the pantry. It brought up fond memories from my childhood, and so I pulled it out and mixed it up.
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
Green veggies ask for a light hand when exposed to heat. Here’s how to do it right… bright green, al dente and delicious.