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Monthly Archives: May 2013

A spring risotto

Now that the days are warming and there are opportunities for al fresco dining, a spring risotto is in order. The flavors of spring? Think pancetta, mint, parsley, peas, asparagus, etc. Make this your own spring risotto and have fun with it. Ingredients 6 cups vegetable or chicken stock 1/4 cup olive oil 4 oz. […]

and the James Beard Award goes to….

Tonight marks the evening where culinary types are afforded their “Oscars.”   Below is the list of just some of the winners. For a complete listing, go to the James Beard Foundation site. Congratulations to all! American cooking: “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart Baking and dessert: “Flour Water Salt Yeast: […]

Chipotle chicken with rice

This dish features a braise of chicken thighs and the ever flavorful presence of chipotle chilies in adobo. Ingredients 2 tablespoons neutral vegetable oil, such as canola or grape seed 8 boneless, skinless chicken thighs Kosher salt and ground pepper 1 medium red onion, thinly sliced lengthwise 5 garlic cloves, coarsely chopped 1/2 teaspoon ground […]

Paella – – at home, easy and satisfying

This recipe can be taken in many different directions with vegetables, spiciness, or not. Either way, it is satisfying, easy, and easily impresses. Use a wide, shallow saute pan with a lid for this recipe. Ingredients 4 tablespoons olive oil, divided 1 1/2 pounds large shrimp, peeled and deveined 1 1 /2  pounds (two packages) […]

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