Corned Beef and Cabbage

I vaguely remember my mom attempting to make this St. Patrick's Day classic one time during my childhood.  As I remember, it involved braising the corned beef by itself in beef broth in the slow cooker, all while every burner on the stove was taken up cooking each ingredient - carrots, potatoes, cabbage, onions - … Continue reading Corned Beef and Cabbage

Pasta with Parmesan, Sage and Brown Butter

Pasta. Sage. Brown Butter. Parmesan. That's it. This four ingredient pasta comes together in just a few minutes and is far greater than the sum of its parts. Ingredients: 1. 1 lb tubular pasta (such as penne), cooked just shy of al dente (about one minute less than package directions) 2. Large handful (approximately 1.5 … Continue reading Pasta with Parmesan, Sage and Brown Butter

Classic Chicken Marsala

This classic American-Italian Dish is comfort food at it's best. Crank up the Pavarotti, uncork a bottle of wine, and prepare yourself for a meal that will challenge the best New York Italian hole-in-the-wall joint any day. Best part? Easy: 30 minutes start to finish. Ingredients 2 chicken breasts, butterflied in half lengthwise, pounded to … Continue reading Classic Chicken Marsala

How to Make Chowder

This post invites you to experiment - it is a blueprint and a technique, not a rigid recipe that must be followed. Use whatever ingredients you have on hand, or whatever you like. There is a lot of fierce debate about what makes a soup a chowder - or if chowder is a type of … Continue reading How to Make Chowder

Penne Alla Vodka

Another beloved Italian-American Classic, this basic dish will rival anything you might get at your local red-and-white checkered tablecloth joint and comes together in about 30 minutes. Pancetta, prosciutto or even bacon in a pinch - or any of your favorite porcine ingredients - elevate this dish to the next level, but it still tastes … Continue reading Penne Alla Vodka

Midnight Shrimp Scampi

Tiger Prawns, Sambal, Lime, Cilantro, Garlic Butter Sauce I call this "Midnight" Shrimp Scampi because it comes together in 10 minutes, is light enough for a late night snack, and filling enough to call dinner. Garlic, butter, Indonesian hot sauce and lime create the perfect balance. Mop up the sauce with some crusty bread, wash … Continue reading Midnight Shrimp Scampi

Antipasto Salad

This salad is a meal in itself.  Variety is the key here:  Do what you like, but be sure to include lots of different veggies, greens and Italian deli meats.  Also, be sure to make the dressing from scratch - the dressing really livens up the salad, and since you're having salad for dinner, you … Continue reading Antipasto Salad

Thai Red Coconut Curry with Chicken

This delicious Thai dish is full of fresh, bright flavors and is the perfect balance between spicy, sweet and savory.  It also comes together in about 30 minutes, making it the perfect dish for a busy weeknight or some time when you don't want takeout but aren't wanting to spend a ton of time in … Continue reading Thai Red Coconut Curry with Chicken

Bouillabaisse

This delicious seafood stew hails from the French port city of Marseilles and represents the best of Provençal cooking: A mirepoix of onions, carrots and celery is sautéed in butter and oil, savory aromatics are added to the base along with white wine, stock and saffron and then a variety of fresh fish is gently … Continue reading Bouillabaisse

Chicken Chili II (Updated Version)

Recipes change over time.  As we spend more time in the kitchen and become better cooks, we learn new things; as we learn new things, we incorporate them into the dishes we already know how to make.  That's ultimately how a dish becomes "ours" - when we've come to know it so well through years … Continue reading Chicken Chili II (Updated Version)