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…
Easy / Recipes / Salads & Sides / Vegetables
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.
KA’AK Servings: 20-30 Time: 3hr 30mins Difficulty: moderate Print Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.
Easy / Recipes / Vegetables
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.
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.
