If you follow me on social media, this would look familiar. I just made this up one night for dinner - and it came out great! Sticky on top, moist, juicy and flavorful! I wasn't expecting to blog about it, so my photo was just taken in poor lighting and on my iphone. So, here's round two! I am happy to share this recipe with you because it's so easy. The fattiness of the salmon lends itself well to a sweet and sour sauce to cut through that, and is the perfect balance. oh, and if you don't ... continue reading...
Cranberry + White Chocolate Oatmeal Cookies (GF)
Have you ever wanted something so bad? And no, I don't mean like a really good cookie that you had to have. Though, this is a really good cookie you will have to have! In my case, I am referring to food photography. I want it so bad, but it just doesn't happen overnight. It takes time, practice and patience - something I struggle with in many areas. For as long as I can remember, after I graduated from the CIA and I started working in restaurants, I just felt like I made a dish and it ... continue reading...
Vegetable Spring Rolls + Two Dips
Finally, Spring is here! The best thing about fresh Spring rolls and using rice paper, is that since they don't have a lot of flavor, you can use almost any ingredient that you want! They are typically associated with Asian ingredients, but you can really make them with whatever you like. Get creative with blanched red cabbage, blanched kale, rice noodles, green beans, mushrooms...you get the idea. Another great thing, is that you can roll them up to a day ahead and keep them covered in the ... continue reading...
Arepa with Saffon & Feta
This recipe brings me way back to when I was around 5 or 6 years old, and my grandmother (who insists on not being called "grandma", therefore she has always been my "mamy Lucy") used to make arepas that were white, deep-fried and had a distinct hole that she would make in them by piercing the masa so she could flip them over. They would also puff up when cooked in the oil, and the memory of that brings such nostalgia! Arepas are a traditional corn griddle cake that is eaten in Colombia ... continue reading...
Roasted Kale + Cabbage Pasta in Buerre Noisette
While this may sound like a strange combination, let me tell you why this works. Roasted cabbage and kale lend a hearty texture, as well as a depth of flavor that is needed for this meat-less dish. By the way, if you haven't roasted cabbage, DO IT. It's amazing all on its own! The "buerre noisette", or "hazelnut; or brown butter" imparts a wonderful nuttiness that plays so well with the parmesan cheese and broccoli. If your mouth isn't salivating yet; here's another reason why this is great: ... continue reading...
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