these are my new favorite. Incredibly easy to prepare and I love that I can make the foil packets in the morning, go to work, return, heat the grill, pop them on and dinner is served in 10 minutes. But the best part of all.. The flavor. To. Die. For!
mediterranean meet Southwest. As you have probably figured out by now, my style of cooking leans on the Mediterranean side. I use lots of lemons and olive oil. Limes too. For this recipe, although I started off Southwest, using McCormick’s Southwest seasoning, I couldn’t help but throw in some Mediterranean flare to this French classic. It worked like a charm. See, cuisines can get along. This one’s in love and I’m in love with it! So bright. So fresh. And the Southwest flavor boosts it to a whole new level, which flavors the juice to perfection. Don’t forget to grab a French baguette while at the grocery store or bakery, it’s mandatory for sopping up that liquid heaven.
en papillote is French for in parchment but for the grill, a heavier paper like aluminum foil is needed to withstand the direct heat. Works in the oven as well but the flavor of the grill really makes this steamed dish sing summer grilling, in a great way.
Southwest seasoning is courtesy of McCormick for #FishFriday.
are you cooking this Easter? here’s an easy side dish that everyone will love. Creamy with a little crunch from the panko and very festive with spring asparagus. a few more of my favorite side dishes: Candied Yams (our family tradition since I was a little girl. Only 3 ingredients and Insane with ham. Salt
on our recent Date Night we were all lovin’ one (a few actually but one in particular) of the restaurants’ cocktails they call the Maid, so here’s my inspired version. It has gin in it, which is perfect since I’ve been on a gin kick lately, but no Tanqueray (not that there’s anything wrong with it),
i adapted this recipe from Chef Daniel Boulud, while in culinary school, many years ago, making it easier for you at home without compromising the integrity of the dish. Here’s my take on an extraordinary yet rustic side dish, pairs perfect with lamb, this lamb or ham. Also easy enough for any night of the
this creamy soup is loaded with tons of flavor. Lots of vegetables get puréed to a bisque-like consistency, then finished with heavy cream to round it out. I’ve also used light cream as well and it worked beautifully. The croutons are the icing on the cake or in this case, the croutons on the bisque.
i created these easy appetizers for my Jewish friends, making entertaining simple while they host Passover. As I brainstormed ideas, my friend Ali told me she is not a fan of matzo, so that’s when I thought, I need to doctor them up - making gourmet flatbreads out of them. The key step is brushing olive oil over
with inspiration from a similar recipe my girlfriend Jeannette gave me, I created this sauce for Fish on Friday. Not to be boastful but it’s stupid good. Wow! Easy too. No cooking required (for the sauce, that is). The contrast of the sweetness from the mirin (Japanese sweetened rice wine) with the heat from the serrano,
i can’t get enough of asparagus this year, I guess I’m so excited it’s finally spring. Feels good. And what better way to celebrate than by diving into what mother nature delivers us each spring. Whether in salads, pasta, pickled or even fried – it’s all good. after eating these we all agreed, they’re like
this one’s a keeper! If it’s a Stephen Starr restaurant, chances are. Chances. Are. It’s gonna be Great! I do prefer some over others but this one was spot on. Located at Rittenhouse Square in a narrow two story building, takes you to an Italian villa, countryside. Warm and cozy, lots of charm serves fresh