For my latest Washington Post recipe I decided that sometimes it’s fun to swerve from the typical evening-meal lineup toward breakfast for dinner. This recipe touches all the bases. For starters, there are crisped potato pancakes, with your choice of grated root vegetables mixed in (bonus: beets will turn the pancakes…
Here’s the perfect 30 minute dish for a weeknight, with just 6 ingredients and, bonus! you can dress it up for St Patty’s day with a hefty sprinkling of green herbs. Here’s where you will find my Steamed Mussels in Spicy Coconut Broth.
Want an idiot-proof homemade bread that is buttery and moist? Try my Onion Beer Bread. Here’s the recipe.
Tired of winter? Well, how about making this White Bean and Greens Soup with Bread Dumplings to cheer yourself up. Here’s the recipe.
My friend Paula has openings on a variety of culinary trips similar to the one I recently took. I know they will be fantastic anyway because she does such a great job. For more information go to Tuscany 2018, or read the Victoria Magazine article.
Here’s the perfect partner for any pork dish—chops, sausages, ham, ribs, even hot dogs—Sweet and Sour Cabbage. You’ll find my Associated Press recipe of the week here.
With Valentine’s Day looming, here’s a certifiably elegant entrée that any basic cook can execute with ease. I’m talking about duck breasts with a creamy mustard peppercorn sauce. You’ll find the recipe here.
This recipe for Clam and Chorizo Stew with Grilled Bread from my monthly Washington Post column makes a quick Sunday (or any day) meal. Clams are delicious no matter how you eat them. But when they are steamed, they generate a swell little bonus: a succulent broth. This makes your job…
Here’s a link to my latest weekly Associated Press recipe column. Two decadent snacks for Super Bowl – Spicy Kale Dip and Garlic Butter Lathered Potato Skins – which you can either serve together or on their own.
I will appear at the Fantastic Food Fest in Indianapolis, Indiana on Saturday, February 10th and Sunday, February 11th. The event, presented by Indiana Grown, is a culinary celebration featuring food exhibitors, cooking demos, tastings, cooking classes, and appearances by chefs and authors. On Saturday, I will do a hands-on cooking class…