Sarah 
The French term mise en place (In culinary terms this means to have all of your ingredients chopped, prepped, and in place prior to cooking.), will serve you well in this recipe. If you do so, this delicious, flavorful, Cheesecake Factory clone can be on the table in 30 minutes. It’s been a while since … Read more
There used to be a wonderful Jewish deli, not far from where I used to live, that had the most amazing meats, bread, and chicken salad. Sadly, as happens, the couple who owned it grew older and retired; I still miss it. Not so sadly, for those of you who love Jewish pastries as much … Read more
Over the weekend I made double chocolate brownies with pumpkin buttercream frosting. They were delicious. Unfortunately they were not photogenic. Not, in a very big way. As a consequence, I am going to have to make them again and have another photo shoot, because this is a recipe you absolutely must try. I had just … Read more
After more than a decade of absence, I stumbled upon my old recipe for Cranberry Orange Muffins that used to be a staple of the bread bowl at Thanksgiving. I decided to whip up a batch to see if they were as good as I remembered. As it turns out, they were! They are also … Read more
Chuck roast is so flavorful and versatile, that I panic when I don’t have one in the freezer. I love it in barbecued beef, it is a succulent addition to beef and broccoli, makes the best rogan josh I have ever tasted, and a fabulous Beef Barbacoa. If you’re not familiar with the latter, you … Read more
Ingredients: 1 medium onion, chopped 2 cloves garlic, chopped 1 ½ to 2 cups cooked chicken breast 1 14.5-ounce can cannellini beans, rinsed and drained 1 cup homemade chicken stock 1 4-ounce can chopped green chilies ½ teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano ¼ teaspoon Melissa’s Green Hatch Chile powder … Read more
Who doesn’t love a delicious pumpkin muffin at the onset of fall? And, who doesn’t love a delicious pumpkin muffin with crumb topping? You could pretty much top anything with crumb topping and I would be fully on board. I’m not a baker, as I’ve said many times, one of the reasons is because, honestly, … Read more
Ingredients: 6 cups homemade chicken stock 1 large chicken breast, cut into bite-size pieces (or not) 1 box Rice-A-Roni Long Grain & Wild Rice 2 large carrots, sliced 2 large ribs of celery, sliced 1 medium yellow onion, diced 1/2 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon ground … Read more
I love it when things are both tasty and festive, don’t you? This recipe certainly fills the bill with its pimento-stuffed olives offering up both red and green, the colors of the season. This dish is not only easy, but make ahead as well, so is pretty much the perfect holiday spread. I like to … Read more