Month: January 2016

These apple carrot cupcakes are what happens when you can’t decide between carrot cake and apple cake; they’re the best of both, combined. They are a little sweeter than a muffin, but with all of the texture and flavor from apples, carrots, coconut, and pecans, and topped with cream cheese frosting. Continue reading “Apple Carrot Cupcake”
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The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right? Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced
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Is there anything more comforting than homemade chicken noodle soup? Perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it. The key is the stock, homemade from bones. The iron rich
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Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do. Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less
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Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower. That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something
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Now here’s a soup to brighten up a cold winter day! I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup. The soup is seasoned with turmeric, cumin, and ginger—spices that not only warm the belly but give the soup its vibrant golden hue. Continue reading “Lemon Chicken Chickpea Soup” »
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Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup! ~Elise Pasta e fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place’s menu, along with spaghetti and
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Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup! ~Elise Pasta e fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place’s menu, along with spaghetti and
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Have canned artichokes, mayonnaise, and Parm? That’s all you need for this quick and easy artichoke dip. Add some salt and pepper if you want. Dress it up with some minced garlic, or chopped green chiles or jalapeños. You can also try adding dill, lemon juice, sliced green onions, or sour cream, or even a
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Have canned artichokes, mayonnaise, and Parm? That’s all you need for this quick and easy artichoke dip. Add some salt and pepper if you want. Dress it up with some minced garlic, or chopped green chiles or jalapeños. You can also try adding dill, lemon juice, sliced green onions, or sour cream, or even a
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I really wanted to save some of these ginger honey chicken wings to share with my loved ones. Buhhht, it didn’t happen. That’s the problem when you are alone in the kitchen and you have in front of you something irresistibly good, and imagine that, you can’t resist! Continue reading “Ginger Honey Chicken Wings” » Simply
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Do like garlic? Do you like chicken? Then you’ll love garlic chicken, a classic recipe of chicken parts that have been browned in olive oil, then cooked with white wine and garlic. It’s also known as “40 Clove Chicken” because that’s how many garlic cloves you’ll use to make the dish. So, crazy right? Continue reading
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Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, honey mustard salmon. It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much recipes. Takes 10 minute to prep, and 10 minutes to cook.  Continue reading “Honey Mustard Baked Salmon”
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Have you encountered broccolini? It looks like broccoli rabe, or a baby version of broccoli, but in truth it is neither of those vegetables, but a hybrid developed out of Japan. Unlike broccoli rabe, broccolini is not at all bitter, and even though it looks like broccoli, it doesn’t taste like it, but is sweeter
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One of my favorite recipes from my childhood is this ground beef noodle casserole that my grandmother used to make for us when we came for a visit. It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese. It may sound like an everything-but-the-kitchen-sink kind of recipe, or a midwestern version
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Polish cuisine may be an obscure entry on the list of European culinary schools (at least when you ask some Americans about it). But despite this lack of name recognition, the dishes that this Eastern European nation had developed in the last millennia or so are damn tasty! But just like with any other given
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