Edamame Pesto

edamame pesto

It seems like only yesterday that edamame was an exotic treat that I could only find in Japanese restaurants, and now my local A&P is carrying it in giant bags in the freezer section.  Which is a wonderful thing, because instead of only being able to nosh on it when we go out for sushi, now I can make things like edamame pesto, which is a creamy, dreamy, slightly gentler version of the basil pesto we all know and love.  And just as easy to whirl up in 60 seconds or less in your food processor.  If you haven't yet discovered the deliciousness that is edamame, come along with me...and if you have, still come along because I am going to show you how to make it into pesto! Read More & Get the Recipe

Jamie Oliver’s Chicken Baked in Milk

chicken baked in milk

THIS CHICKEN CHANGES EVERYTHING.  I think I ran around my kitchen saying that over and over again after I snuck the first bite (okay, the first 5 or 6 bites) as I was serving it up.  This comes from Jamie Oliver's recipe, and I had heard about it so many times that I finally had to see what all the rhapsodizing was about.  Cooking a chicken in milk is a little offbeat, but the Southern husband and I love cooking pork chops in milk - we've done it for years - and so I thought what the heck.  I got myself a chicken and some milk...but little did I know that this was going to be one those days that a recipe rocked my world.  I  love it when that happens. Read More & Get the Recipe

Buttermilk Grilled Steak

Buttermilk grilled steak

One of my favorite, favorite, favorite recipes on this here site is the one for buttermilk grilled chicken, and I've gotten lots of emails from folks telling them that it is their favorite way to make grilled chicken too.  (It gives me such a warm fuzzy feeling to know that there's a nice big posse of folks all united in their love of buttermilk grilled chicken.)  Anyway, I figured what's good for the chicken might be good for the steak as well.  It couldn't hurt to try, right?  Yep.  It definitely didn't hurt. Read More & Get the Recipe

Rosemary Peppercorn Chicken


It's just amazing how something (or somethings in this case) can turn plain old chicken into elegance.  I love elegance on a weeknight.  I mean, elegance can reasonably be expected on a Sunday when one has all afternoon for kitchen puttering, but elegance on a Thursday?  It's a wonderful thing, and totally doable if you have 30 minutes, some chicken, a few cracked peppercorns, a little butter and cream and some fresh rosemary.  Elegance, here we come! Read More & Get the Recipe

Marinated Goat Cheese


So, a while ago I won a photo contest run by the fabulous Vermont Butter and Cheese Creamery, and a few weeks later they sent me a fabulous prize box of goodies.  As you might expect, there was some cheese in that book.  Some gorgeous, creamy, delicious goat cheese.  LOTs of it.  So after I finished slathering a crazy amount onto crackers and scarfing it down, I decided to get a little more elegant.  Marination was in order. Read More & Get the Recipe

Pasta with Clams, Vodka Sauce and Crispy Breadcrumbs


Oh sure, I love the classic pasta with clam sauce, both the red kind and the white kind.  I like the kind with the clam shells, and the kind where there are no shells and just bits of delicious clams in the sauce.  When it comes to pasta with clam sauce, I'm not a picky girl.  However, I'm all for shaking things up here and there, and I'm also all for streamlining whatever can be streamlined if the dinner is meant for, say, a Wednesday night when it is cold and rainy and you've done one million things throughout the course of the day and you are tired and cranky.  Not that I am ever cranky.  The Southern husband will swear to it.  (While I am within hearing distance anyway!) Read More & Get the Recipe