This mock “risotto” takes only 10 minutes to make and doesn’t need constant stirring.
Instead of using traditional rice for the risotto, I use orzo, a rice-shaped pasta,...
For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried ...
Ripe tomatoes are in season. Here’s an easy way to use them. To keep their fresh flavor, the tomatoes are not cooked. Their juice and seeds are blended into a sauce and ...
Weeknight ease married to plump texture and briny sweetness. It’s why shrimp is one of our staple go-to dinner solutions. Simply stir-fry a few aromatics and spices until...
Here’s a Cobb salad with a tropical twist. Ripe juicy mangoes are at the height of their season, and I added them along with shrimp sauteed with coconut to make a refres...
Saganaki is a traditional Greek dish. Shrimp is sautéed with onion, celery and tomatoes and topped with feta cheese. Fresh herbs add a refreshing touch. I’ve added rice t...
Bastille Day, July 14, always brings memories for me of a creamy, flavorful quiche Lorraine. A true quiche Lorraine has bacon and cheese. I decided to make a quick one us...
I like to keep bought, cooked shrimp in my freezer. It is readily available in the freezer case at the market. They can easily be turned into a great meal with very litt...
Enjoy this Patty Melt. Originally it was created as a thin burger, smothered with caramelized onions, topped with melted cheese and served on rye bread. For this recipe ...
Give dad a grilling day off with this easy grilled steak salad. You can grill the steak outside or just use a grill pan on your stove top. It’s a perfect dinner for Fathe...
