Maple, brown sugar and toasted pecans team up with fresh salmon for this exquisite yet easy dish. It’s “melt in your” mouth delish! Bake it in the oven or on the barbie for an outdoor gathering this summer.
If you love lamb, but have never tried a lamb burger, you should definitely add it to your “to do” list. They are rich and delicious, and perfectly accented with kalamata tapenade and feta cheese.
Everyone has their own favorite brownie, and this happens to be mine! Made with almond paste and two kinds of chocolate it is rich and moist. You’ll have everyone coming back for “just” one more brownie bite!
These chocolate chip cookies are tough to beat with butterscotch chips in addition to dark and milk chocolate chips. This cookie is the kissing cousin to 7-Layer Bars, but without the coconut or graham cracker crust.
This jam is tangy-sweet and delicious with grilled meats or spread on sandwiches or toasted dinner bread. Plus it’s really pretty and makes a great gift if you happen to make a little extra!
My friend first served us this shrimp when she had a little leftover from a fundraising event. My son thought he’d died and gone to shrimp heaven! It is a delicious combination of dill, ginger, garlic, shallots and dijon mustard tossed with a little white wine vinegar. You’ll find yourself fishing for more!
This tomato chutney comes courtesy of Rita Shinde, who runs Rita's Gourmet Goa, a delightful cooking school in Goa, India. She served this alongside coconut chutney with idli, a rice and lentil puffy bread. If you cannot make the idli, a good soft naan would serve you well to scoop up all of this fresh goodness!
If you love buffalo wings, you can’t help but love these ”buffalo’d" florets of cauliflower. Serve them wit h a wedge of your favorite blue cheese and you have a fantastic flavor on your plate!
These biscuits are the tallest I’ve ever made, and that’s probably because they have a lot of leavening in them with yeast, baking powder and baking soda! They are fabulously delicious and you can make the dough ahead of time and refrigerate it for several days.
Making pasta at home is easier than you might think and the texture and flavor are so far superior to the dried pastas in the store. For an excellent pasta maker see the Marcato Atlas pasta roller below! We love a good Bolognese sauce made with veal or elk, but a wild mushroom sauce is hard to beat!
There’s almost nothing more fun than picking huckleberries, if you enjoy beautiful weather, the great outdoors and the amazing flavor of wild huckleberries! Whether you eat them fresh, make jam or bake them into your favorite berry pie, you will enjoy these little treasures!
Pair lime juice, cilantro and jalapeno with crab to make these really fabulous Southwest crab cakes! A panko coating offers the perfect crispy crust.