Newest Recipes

Chocolate Toffee Cookies

Ingredients ½ cup all purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 lb. bittersweet (not unsweetened) or semisweet chocolate, chopped ½ stick (¼ cup) unsalted butter 1 ¾ cups brown sugar (packed) 4 large eggs 1 Tbsp. vanilla extract 7 ounce chocolate-covered English toffee bars (like Heath), coarsely chopped 1 cup walnuts, toasted […]

Crawfish Boil

Here’s the back of the napkin scribblings from the last boil: Add water to pot, turn on burner as water comes to boil, add powder, salt and splashes of liquid crab boil add bay leaf, whole red potatoes, halved onions, halved lemons, garlic test potatoes for doneness, once done… add crawfish and cook 5-8 minutes […]

Grilled Chicken Leg Quarters with Lime Dressing

Ingredients 6 garlic cloves, minced 4 tsp kosher salt 1 Tbsp sugar 2 tsp grated lime zest plus 2 tablespoons juice 2 tsp plus 1/4 cup extra-virgin olive oil 1 1/2 tsp ground cumin 1 tsp pepper 1/2 tsp cayenne pepper 4 (10-ounce) chicken leg quarters, trimmed 2 Tbsp chopped fresh cilantro 2 tsp chopped […]

Green Man

Ingredients 2 cups spinach 2 cups unsweetened coconut milk or your favorite nondairy milk 1 orange, peeled 1 cup cooked sweet potato, chilled 1 cup frozen pineapple 1/2 inch fresh ginger, peeled Juice of 1⁄2 lime 1 1/2 Tbsp flax or some other hippy seeds or protein powders Preparation Blend the spinach and coconut milk […]

Pozole #2

Ingredients 1 1/2 tsp salt 2 tsp paprika 1 tsp black pepper 2 lbs boneless Boston butt pork roast (or tenderloin) 2 cups chopped onion 3 carrots, chopped 1 bell pepper, chopped 3 garlic cloves, minced 1 1/2 cups water 1 (14-ounce) can low-salt beef broth 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup […]

Cauliflower Soup

Ingredients 2 tablespoons (1/4 stick) butter 1 large onion, finely chopped 1 lb cauliflower florets (about 5 cups) 2 14 1/2-ounce cans low-salt chicken broth 1 tsp white truffle oil or extra-virgin olive oil 1 Tbsp thinly sliced chives Preparation Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, […]

Lemon Fennel Salad

Meyer lemon dressing 1/2 cup orange juice 2 Tbsp. White balsamic vinegar 1 1/2 tsp. Dijon mustard 3/4 tsp. Kosher salt 2 Tbsp. Meyer lemon juice Grated zest of 1 Meyer lemon 3/4 cup rice bran oil or canola oil Salad 1/2 fennel bulb 2 heads butter lettuce 1/4 cup Fresh tarragon leaves 2 Tbsp. […]


Ingredients 1 can chickpeas (16 oz) 1 garlic clove 1/3 cup tahini 1/4 cup extra virgin olive oil 1/4 cup water 1/4 cup pine nuts 1/2 lemon, juiced (3 Tbsp.) 1 tsp. smoked paprika 1 tsp. cumin 1 tsp. salt parsley, chopped Preparation Toast pine nuts in a pan until brown. Remove from pan, drizzle […]

To Try: Mustard Green Salad Dressing

Cacio e Pepe

aka Spaghetti with Pecorino Romano and Black Pepper from Cook’s Illustrated, Jan & Feb 2010 Ingredients 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces finely grated (about 1 cup) 1 pound spaghetti Table salt 2 tablespoons heavy cream 2 teaspoons extra-virgin olive oil 1 1/2 teaspoons finely ground black […]

From the kitchen of
Susan and Ben