I love harissa.  Have you tried it?  It’s a North African chile paste, a blend of dried chiles, spices, and olive oil. You could use store-bought harissa, but I prefer to make it myself. When you make harissa, you control the ingredients and level of heat, make it more or less spicy by the … Continue Reading

I’ve teamed up with Honest Cooking and Rioja Wine to share a savory recipe for a rosemary and garlic crusted rib eye roast.  Perhaps not a dish you’ll cook everyday, but rather a special occasion kind of meal. A gather-around-the-table with your family and friends, celebration kind of meal. An impress your family/friends with your stellar … Continue Reading

There was a time when I didn’t think I liked chicken.  But what I really didn’t like was dry, boneless, skinless chicken breasts.  A whole roast chicken is a completely different story.  A whole roast chicken is divine. Today, I tried out a new preparation for whole roast chicken.  And I have to say, it … Continue Reading

I’ve grown to really appreciate a slow braise.  Braising seems particularly well-suited for a cold winter’s day (okay, technically not winter anymore, but it’s still cold around here).  The kind of day in which you have no plans to leave your house, but rather to curl up with a good book or binge watch/catch up … Continue Reading

  Blood oranges have a relatively short window.  So, when they made their annual appearance, I immediately snatched up a basketful.  Blood oranges look unassuming enough from the outside. Their skin, not much different from a typical ‘orange’ orange, with flecks of deep orangy-red. However, when you slice open a blood orange, pizazz…the most vibrant … Continue Reading