Take Comfort with Cherry Chocolate Cookies

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I have been making riffs and renditions of this cookie for as long as I can remember. I think it started a few Christmases ago when I was searching for the perfect chocolate chip cookie. I know that’s subjective, seeing as we all have a different criteria as to what makes the perfect cookie, but for me it’s two things: a soft interior and a crispy edge. I like the contrast. Oh and I like a thickish, buttery cookie.  

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Discover Sablefish Tandoori with Mango Relish

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While a certain miso marinated dish catapulted this fish to fame in the US, sablefish (a.k.a. “black cod”) is a versatile white-meat fish that works beautifully with high-heat cooking methods. Thanks to its high fat content, the fish is almost impossible to dry out, which makes it perfect for tandoori.

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Use Puff Pastry to Make an Asparagus Tart

Asparagus Tart recipe

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I get a good amount of questions about pantry staples. I always suggest having grains, pasta and rice in your cupboards. This way a full-on meal, along with a few fresh ingredients, is only a few minutes away. And then, of course, I love to have things like dried mushrooms, dried fruit and nuts, a fully stocked spice cabinet and good olive oil and a variety of vinegars. When it comes to freezer staples, I always recommend making sure someone refills the ice cube tray. I’m personally the worst at this. Oh and definitely a few sheets of frozen puff pastry.

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Prepare Cucumber Snap Pea Salad

Cucumber Snap Pea Salad recipe

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For the most part, lettuce is a vegetable I consume because I feel like I should, not because I want to. It’s not that there’s anything wrong with the vegetable, it’s just that it’s so often used as a filler in salads when all you really want is all the other stuff that goes into it. “Green salads” are probably the biggest offender and I’d rather skip a meal than subject myself to the tedium of eating a flavorless bowl of leaves.

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Roasted Cauliflower, Feta, and Lemon Pasta

Roasted Cauliflower Feta and Lemon Pasta recipe

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I’m a sucker for a lemon pasta of any kind. I love the comfort that pasta always seems to provide, with a punch of brightness. It’s a winning combination. The lemon always seems to add a bit of lightness that pasta sometimes needs; especially when the weather is getting slightly warmer and eating outside seems like it’s only a few more weeks away.

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Grilled Brussels Sprouts with Mustard Dressing

Grilled Brussels Sprouts recipe

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Brussels sprouts are one of those contentious vegetables that people either love or hate. I haven’t always been fond of them myself, but they’ve grown from being merely tolerable to a vegetable I’d actually seek out on a restaurant menu.

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Springtime Calls for Roasted Radish Salad

Roasted Radish Salad recipe

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If you ever want to feel French and chic, I suggest putting on a Breton shirt, grabbing a French baguette, some breakfast radishes and eating them with a pat of butter and some flaky sea salt. This type of snack is at the top of my favorite to-snack-on list. I’m not sure there’s anything more delightful and simple. It’s the type of snack you imagine you’d eat if you lived in a French New Wave film.

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Serve Spaghetti with Soy Sauce Butter Scallops

Spaghetti with Soy Sauce Butter Scallops recipe

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When it comes to my culinary ideology, one of my most valued beliefs is that food doesn’t have to be complicated to be good. Pasta is the perfect example of this tenet. Whether it’s Pasta Carbonara, Spaghetti with Meat Sauce or Pasta Primavera, these meals come together in less time than it would take have a pizza delivered, and at a fraction of the cost.

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