Warm couscous and arugula salad
I made this salad over the weekend and it was love at first sight. It’s tangy and satisfying and entirely addictive. You will need: 5…
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Dumplings!
Great in any language, in any cuisine, I’ve written about my love for dumplings before. Yesterday, Val and I made veggie dumplings and pork dumplings…
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Ingredient of the month: walnuts
The April ingredient of the month – as voted by all of you – is walnuts. Walnuts are one of those fantastic rare foods that…
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Asparagus tart
Here is a variation on a beautiful spring party recipe that caught my eye in the April issue of MSL. Puff pastry – one sheet…
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French Country Kitchen
I spent most of yesterday (yes, it was a Sunday – I am not kidding when I say this is all I want to do!)…
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Scallops with orange-caramel sauce
So the FFWD assignment this week called for scallops and this is a bit of a fib because these aren’t scallops, these are shrimp –…
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Spinach with peanut butter sauce
Yes, you read that correctly – peanut butter! I am on a bit of a veggie streak lately so everyone is along for the ride….
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Spicy soba noodles and broccoli rabe
I am a little biased but I think this is the best possible way to eat broccoli rabe. This dish is full of crunch and…
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Baked artichoke hearts
Who is with me? I love artichokes but I hate working with them – the washing, peeling, icing etc. routine takes forever and then you’re…
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Beet and goat cheese salad
Here is a refreshing and nutritious dinner salad with beets which are, funnily enough, a new ‘trendy’ ingredient on the US restaurant scene. Don’t get…
