“My cousin Cindy made this for me many years ago, and I’ve been hooked ever since. It’s Greg’s favorite and one of the first recipes he asked for when he had a kitchen at college. I prefer to use half of a small jalapeño, minced so finely that you can’t see any pieces. I’m not…
Asparagus Pea Salad
“This salad highlights some of my favorite spring vegetables. It was inspired by a salad I had at a charming little restaurant in the Santa Ynez Mountains of California after Rebecca’s wedding at the Santa Barbara zoo. (The photo below was taken in the outdoor waiting area of that eating establishment.) I particularly like to…
Baked Shrimp Scampi
This is very similar to our classic skillet version, with a few minor changes. Baking the shrimp will free up your stovetop and your attention. We think the artichokes add a nice touch to the dish, but it’s still good without them. If serving with pasta or rice, be sure to start that early enough…
Classic Shrimp Scampi
“One day I decided to make some Shrimp Scampi. But then I got to thinking: what does “scampi” mean? So, I did a little research and found out that scampi is the Italian word for a shellfish also known as langoustine. They look like tiny lobsters and are not very easy to find in the…
Steamed Artichokes
Are you perplexed when you see a fresh artichoke? Here’s how to trim an artichoke and get it ready to be cooked. Difficulty: Easy to Moderate Cost: Inexpensive to Moderate, depending on the time of year. Serves:2people Serving Size:1 artichoke Steamed Artichokes Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal…
Asparagus with Eggs Mimosa
This recipe can easily be doubled to serve at a dinner party. Although simple, Asparagus with Eggs Mimosa makes an elegant side dish which can be served warm, at room temperature, or chilled. Make it in the spring or early summer when asparagus is in season. For the egg topping, all you need are 1…
Basic Vinaigrette
Whip up a little vinaigrette every day or so using this simple recipe. Better yet, double the recipe–it keeps in the refrigerator very well. To easily double the recipe, go to Servings and adjust the number from 4 to 8. You can also change measurements to metric, although you’ll have to round the resulting numbers…
French Vinaigrette
In France, Dijon mustard is always used in a vinaigrette, so buy a good one. Sherry vinegar is the French cook’s vinegar of choice, but red wine, white wine or champagne vinegar are also acceptable. We’ve included the very un-French option of using mayonnaise to help emulsify the dressing, if you want. We usually don’t. Toss with tender greens and serve after the main meal, like the French do.
Strawberry Mint Citrusade
We like to combine different citrus juices with strawberries, but using only one type of fruit works well too. We start with 2/3 cup honey, then we add liquid stevia drops to sweeten it to our taste preference (and depending on the types of fruit involved). Definitely add more sweetener if using only lemons or limes. This pretty, pink beverage is a refreshing addition to cookouts for July 4th or any other hot summer day.
Deviled Eggs
Everyone in the family (from oldest to youngest) loves these Deviled Eggs, which are thankfully one of the easiest and most economical appetizers you can make! See How to Boil the Perfect Egg to cook hard-boiled eggs. Difficulty: Easy! Cost: Inexpensive! Serves:6people Serving Size:1 egg Deviled Eggs Votes: 1 Rating: 5 You: Rate this recipe!…
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