Winter tomatoes aren’t at peak summer flavor in December, but they’re so much better than they used to be due to greenhouse tech, hydroponics, and better varieties. My point is that you really don’t have to wait until summer to make this recipe. I made it this past week (December) and it was so delish! Yes,…
Avocado, Peach and Cucumber Salad
A fresh, pretty salad with surprises. This is a wonderful recipe from Athena Calderone. ALL of her recipes are incredibly easy to make, yet they contain complex flavors, in this case sweet and creamy with a little heat from the Serrano and a delicious crunch factor from the dukkah, an Egyptian spice blend made with…
Asian or Mexican Street Dust Seasoning
I’m beyond obsessed with dry rubs/spice blends when I cook. My all-time favorite is the street dust at Asian Box in Silicon Valley. When I lived in the Bay Area, I ate there once a week — but I could never figure out the magic ingredients to make that seasoning blend. This is my version…
Truffle-Parm Brussel Sprouts
I am so grateful to the person who invented ROASTING Brussel sprouts instead of boiling them to death!! These only take 15 minutes to prepare and about 20 minutes to roast resulting in a delicious side dish. Ingredients: INSTRUCTIONS:
Bourbon Glazed Chicken Wings
Bourbon anything? I’m in!! And I’m WAYYYY into chicken wings — so this recipe is my ultimate snack. Easy to make, they are a memorable appetizer. MAKE ‘EM!! Serves 4 – 6 people as an appetizer or 2 -3 as a main course. Ingredients: Instructions: Marinate the wings:
Pasta Aglio e Olio (When I Feel Lazy)
I could happily eat pasta every day for the rest of my life — interspersed with an occasion veggie salad.and an Aero chocolate bar. Here’s my 20 minute version of an Italian staple. Yum yum! Eat it up!! Ingredients Directions
Amazing Two Ingredient Parmesan Onion Rings (low carb)!
These low carb onion rings are ALL OVER the internet right now. They are incredibly easy to make and beyond delicious. No frying, just bake! I added my favorite copycat dipping sauce from Outback . . . I know! Haven’t eaten there in years, but I still crave the blooming onion and the sauce! RECIPE…
Roasted Veggies with Pecan Gremolata
Ingredients Delicious and easy to make. My go-to company side dish. Come on! It has PECANS! (Better photo coming tomorrow!) Vegetables Gremolata Instructions Preheat oven to Roast at 400°F. Toss vegetables in a large bowl with 3 tablespoons of oil, salt, and pepper. Transfer to a lined, rimmed baking sheet in a single layer. Roast…
Nancy Silverton’s Crispy Torchio with Gruyere, Gouda, and Fontina
Late to the party . . . again. I’ve wanted to eat at Nancy Silverton’s “new” restaurant The Barish for a while now, and I missed the boat — I’m late to the party — I dilly-dallied for too long. It’s closed. But on the bright side I found a recipe one of the two…
Roasted Potatoes with Bacon and Brussel Sprouts
There’s a chain of restaurants called Breakfast Republic–I’ve been to the one in San Diego several times. I’m not fond of breakfast — I really don’t like eggs except in cookies . . . but my friends and family like it, so if I want to hang with them, I have to go to breakfast….
Papas Rojas
I lived in Torreon, Mexico for two months when I was 16. The mother of the family I lived with was a terrible cook, so my friend Linda and I quickly learned to stop by a little adobe house on our way “home” from school where the woman who lived there sold tacos (25 cents…
Ottolenghi’s Chopped Salad with Chickpeas, Feta, and Avocado
Yotam Ottolenghi’s new salad is MY favorite salad! If I ever decide to be a vegetarian which I won’t because I love ribeye steak too much), my go to recipes would be anything that Ottolenghi’s has created. I have three of his cookbooks: Plenty, Plenty more, and Flavor, and I’m looking forward to buying his…
Cafe Barber 