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…
My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same.
Fall of 1996 was the year of pumpkin pies. After each test, Mark asked for more spices and a deeper dish. After this version…there were no more requests, except that it should be made more often!
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.
Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri”.
Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse.