Recipes

In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it…

For the Orange Caper Sauce…  ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained…

SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…

Preserve them. Adapted from a Melissa Clark recipe.   Ingredients… 6 lemons 1 cup sea salt Juice of…

For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red…

To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure…

A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor…

Perfectly ripe  “not too hard not too soft” avocados are a must for this delicious recipe. Keep them…

We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search…

When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and…

Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta…

Ingredients… 2 quarts Brussels Sprouts, cleaned, dried, trimmed, cut in half with loose leaves reserved 6 slices of…