Around the World with Herbs and Spices

Herbs and spices magically transform a dish. They add rich flavors, aroma and color. Best of all, they add health-protective antioxidants to your meals. Almost any meal can easily be enhanced with herbs and spices, and it’s time to start experimenting! Flavors From Around the World: Use these different herb and spice combinations to achieve flavors…

Sweet and Tangy Cranberry Sauce

This recipe has been my favorite Thanksgiving cranberry sauce for over 20 years. It’s tart and tangy with much less added sugar than canned sauce because most of the sweetness comes from a variety of fresh, canned and dried fruit. The Recipe Redux theme this month focuses on colorful holiday recipes and cranberries certainly add…

Cooking and Eating on the Amalfi Coast Part 2

When you’re traveling on most highways in the US, eating fresh, healthy food at a highway rest stop is next to impossible. Not so in Italy. Check out these highway treats at a stop just outside of Rome. Notice the Parma ham on the slicer. Prosciutto with fresh melon and mozzarella. Tuna salads with local…

Fast and So Simple Golden Potatoes with Fresh Herbs

Here’s a fool-proof, express way to make creamy, perfectly cooked potatoes. These steam in the bag potatoes can be found in the produce section of most supermarkets. Cook the potatoes in the microwave as directed (about 6 minutes). Cut them in half and pan saute them with a drizzle of olive oil. Toss with chopped…

Habanero Hot Sauce

Habanero peppers are HOT. One tiny bite sets your mouth on fire so it’s a challenge to use them in a recipe. My husband’s pepper plant produced a peck of these fiery orange bundles (don’t let their cute, lantern-like looks fool you). With all this heat, hot sauce seemed like the best option. This sauce…

It’s Pesto Time!

If I had to pick a scent that screams summer, it would be the aroma of fresh basil. I use this fragrant summer herb, straight from the garden, as an unexpected pop of flavor in sandwiches and salads, sprinkled on pizza and eggs and of course as the star ingredient in fresh tomato sauce. Needless…

5 Minute Blistered Shishito Peppers

These little sweet peppers are dynamite when they’re flash sauteed! The skins are tender with seeds almost non-existent so you can pop the whole thing in your mouth. If you have a garden, grow them. Just a few plants produce a peck of peppers (I’m not really sure what a peck is but the point…

Ginger Dressing

Continuing the Japanese theme from my recent sushi post, here’s a delicious salad dressing inspired by our favorite restaurant, Harusame, in Wynnewood, PA. We’re in love with their ginger dressing. I decided to try to replicate the dressing at home and I think I got pretty close. Not only is it a gorgeous, vibrant orange,…

Triple Corn Whole Grain Cornbread

I’ve tried so many cornbread recipes over the years and they are either very high in added fat and salt or dry and crumbly. This recipe is hands down the best cornbread I’ve ever made (and my family agrees). It’s moist, slightly sweet and has chewy bites of whole corn kernels. Better yet, it’s made…

Labneh (yogurt cheese)

I learned about strained yogurt many years ago at one of my earliest cooking classes. We did not call it Greek yogurt or Labneh, but rather yogurt cheese or yogurt cream cheese. Labneh is a Middle Eastern strained yogurt. It is similar to Greek yogurt (which is also strained yogurt) but because labneh is strained…