Thursday, April 25, 2013

Red Clam Sauce

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 This dish may be a lot quicker and easier than you would think, and if you use fresh clams it’s sure to become one of your go to fa...
Wednesday, April 17, 2013

Parsnip "Fettuccine"

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Here’s a great twist on parsnips , “Parsnip Fettuccine.”    To start, get some salted water on the stove for blanching and wash your parsn...
Tuesday, April 2, 2013

Tuna Sashimi

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I’ve never attempted to make sushi, too many components to get just right.   But sashimi, that’s another story…as long as you have super f...
Wednesday, March 27, 2013

Put An Egg On It

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Over easy, poached, or sunnyside up, putting an egg on it elevates so many dishes to new levels of satisfaction.   Remember that Sunday mo...
Wednesday, March 20, 2013

Lamb Shanks with Olives and Oranges

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Everyone seems to have lamb on the brain this time of year and these braised lamb shanks will definitely please.   While preheating your o...
Wednesday, March 13, 2013

Warm Spicy Tofu

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This is one of the quickest, easiest, and tastiest ways I’ve discovered to prepare tofu...all it takes is simmering water.   Start by taki...
Sunday, March 3, 2013

Warm Mozzarella

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About a year ago I was buying a fresh ball of mozzarella in New York City before getting into my car to head back to Vermont.   The It...
Thursday, February 14, 2013

Tostadas

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Pretty much anything tastes better when you put it on a fried corn tortilla, and with a bit of salsa and melted cheese you can’t lose.   H...
Wednesday, February 6, 2013

Dijon Crusted Salmon

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This surprisingly simple Dijon crusted salmon can be on the table in less than fifteen minutes.   Coat the bottom of a nonstick fry pan wi...
Wednesday, January 23, 2013

Crispy Potato Slices

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These crispy baked potatoes slices with a creamy center are embarrassingly simple but once you give them a try I’m certain they will becom...
Thursday, January 3, 2013

Spaghetti alla Carbonara

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My favorite pasta dish without a doubt is Spaghetti alla Carbonara, and it couldn’t be any faster or easier.   Start by cutting two quarte...
Wednesday, December 19, 2012

Roast Pork Loin

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Tis the season of entertaining and I don’t think there’s a tastier bang for the buck than a large section of roast pork loin.   To impart ...