Why I chose this recipe: I’m going to be honest. I probably never would have blogged about crab cakes. I’ve always been underwhelmed. I don’t order them out because I find them to be a fried disc of filler mush and very little crab. Sorry, but I’m not interested in that! But then my boys were talking about how they loved crab cakes and the…
Why I chose this recipe: Perfect for a Sunday night as they are so easy and relatively light, I made these for dinner last night and wished I had made more. Since they continue to be a huge hit and perfect for the Spring and Summer, I thought I would share this recipe again. My husband and I love stopping in at Nobu in NYC…
Why I chose this recipe: A friend of mine is having some health issues and in an attempt to jump start the healing process, he has decided to follow the autoimmune paleo (AIP) diet protocol. The AIP protocol is very strict with the goal of managing the symptoms or possibly reversing the disease. One of the greatest challenges of this protocol is that cooking your…
Why I chose this recipe: Ever since our wonderful days of living in New York City where we had every type of food within a five minute walk from our apartment, I have loved Thai food. Whether it be the fresh ingredients, the amazing spices or the flavorful dishes, it is always my favorite food to enjoy. When we moved out of the City, I…
Why I chose this recipe: Prior to June, I had never heard of Ras el Hanout. My daughter and I were in Switzerland at a wonderful restaurant in Schoenfried that had a chicken appetizer using this new spice. Call me cowardly, but I would rather be safe than sorry. So before I ordered the appetizer, I actually googled what Ras el Hanout was. I was…
Why I chose this recipe: When my husband and I were traveling in Walla Walla, Washington, tasting many fabulous cabernet sauvignon wines, we stumbled upon this fantastic lunch spot, Graze. I had their amazing salad with a lemongrass dressing. I knew when we returned home I would have to incorporate lemongrass into my recipes more often. My Lemongrass Shrimp recipe is my creation from their…
Why I chose this recipe: We eat a lot of chicken so I am always looking for and experimenting with chicken recipes. I have used this recipe for a few years, but only recently prepared it on skewers. I hoped that the pretty presentation and the fun of being served food on skewers would convince our children to embrace the vegetables and chimichurri sauce with…
Why I chose this recipe: I love halibut almost as much as I love salmon. It is easy to cook, it is beautiful to present, and it is hearty to eat. I also feel as though halibut is very versatile. It can be paired with many different sauces and herbs to create a remarkable entrée. However, there is nothing worse than a dry piece of…
Why I chose this recipe: Usually when I walk into the fishmonger I have every intention of trying a new fish. Everything looks so fresh and delicious it is hard to choose. I am excited to experiment in the kitchen with Lemon Sole, Snapper, Mahi-Mahi and many more. Yet, whether there are too many fabulous choices or I am just being a wimp about trying…
Why I chose this recipe: I love fish. I particularly love salmon and all of it’s health benefits. I have many salmon recipes, but this is my “Go To” salmon dish. (I think I have served it to every family member and friend.) It is the perfect combination of a wonderful meaty fish and traditional Asian flavors. The small amount of bourbon adds a depth…