make ahead rice

Rice is king in so many cuisines, whether it’s long grain, short, or medium, brown or white, it’s a lovely accompaniment and flavor carrier. I truly enjoy brown rice, but it takes twice as long to cook as the white … Continue reading

focaccia means … divine aroma!

Focaccia — pronounced foe—CAUGHTCH—ya (rhymes with gotcha!) for me means divine aroma in my kitchen! AHHH! the aroma of bread baking, in your own kitchen, well, just what could be better with a pot of soup for a fall dinner! … Continue reading

tailgate!

Who’s ready for football?? It’s that time of year, folks gathering for outdoor sporting events, kids, adults, sometimes indoors on TV. No matter what the sport, food takes center stage in my book. and something easy to transport, quick to … Continue reading

lick your plate clean risotto!!

I LOVE frequenting the farmers market, and recently I spied the most fragrant, juicy nectarines, as well as a huge assortment of peppers — a rainbow of color, all sizes, shapes, hot and sweet. You may not think of putting … Continue reading

it’s potato season!

I confess — I have never met a potato I didn’t like! So, I am happy that we are in potato season! And recently, potatoes have gotten a bad wrap. I’d like to set the record straight. Great news! Potatoes are … Continue reading

chive gnocchetti with peaches & tomatoes

Farmer’s market time! Potatoes, tomatoes, peaches … how does this go together??!! In mouth-watering dish that’s fit for Sunday dinner! Russet potatoes are the best choice for making gnocchetti. Be sure to bake or roast them as less moisture in … Continue reading

rosemary ‘smashed’ potatoes

I love these little guys, whether roasted inside in the oven or outside on the grill, they delight my senses with the aroma, the colors and the crunch! dinner or breakfast — either way they are scrumptious!! I like to … Continue reading

roasted potato salad

Summer … potato salad … YUMMM!!! I love potato salad, but sometimes I just want to be lazy and not peel those potatoes. My solution — start with thin skinned red potatoes, just cut and roast them, and behold, roasted … Continue reading

hoisin aioli

An Asian flavor profile twist on a classic sauce, this is a versatile dip or spread for seafood, satay skewers, Asian noodle salads, you name it! Print Course Side Dish Cuisine American Ingredients ½ cup mayonnaise 2 garlic cloves minced … Continue reading

radishes with whipped sweet butter

It takes nearly as long to type the name of this dish as it does to assemble it! And, it is a work of art, painted with the colors of summer! I like to leave a tiny bit of the … Continue reading