Made with fresh celery, apple, walnuts and parmesan cheese – prepare to be pleasantly surprised by this bright and refreshing celery salad. One of my favorite salads at the moment is this simple celery salad. Crisp, crunchy celery, tart apple and walnuts lend a variety of textures, while a simple vinaigrette (shaken together in a jar) brightens and pulls everything together. Serve this refreshing salad as a first course before Fish Almondine  or Pork Tenderloin. Recipe Steps: Step 1. Make the Dressing Pour the dressing ingredients into a jar with a tight-fitting lid. Shake until combined ..read more

The days seem shorter, the air crisper, and the urge to hibernate stronger than ever – winter’s frigid grip is in full effect. But fear not, there’s a cure for the winter blues simmering on the stovetop: a pot of hearty, delicious soup. Soup season is more than just a culinary trend; it’s a warm embrace against the chill. The rich homemade broths, simmered vegetables, and melt-in-your-mouth noodles offer more than just sustenance; they’re a sensory symphony that soothes the body and warms the soul. The beauty of soup lies in it’s versatility. Busy weeknights, are for quick and easy concoctions ..read more

If you think you hate anchovies, you just haven’t had the right anchovies. Tinned fish is all the rage, and for good reason. It’s a low effort – high reward ingredient. Most of the work has been done for you by skilled artisans that meticulously catch, filet, cure and carefully pack each piece of fish into tins for preserving. Pop open one of those tins, bath the fish in a simple marinade and enjoy with crackers or toast. If you’d like to take it one step further lay the marinated anchovy filets across a piece of warm, garlic-rubbed, crusty bread topped with a thick slice of cold butter – I p ..read more

Crispy and golden brown on the outside, fluffy and soft on the inside, these breakfast potatoes have a special ingredient; piquillo peppers! These mild Spanish peppers add a pleasant vinegary tang that’s sure to brighten up your next breakfast or brunch. These crispy potatoes are inspired by one of my favorites breakfasts in Los Angeles. The restaurant, République serves them on their regular breakfast plate along with eggs cooked to your preference, a thick piece of the nicest bacon you’ve ever seen and a tiny, freshly-baked baguette with butter and jam. It’s pretty much my idea of a perfect ..read more

This hearty cornbread stuffing is speckled with savory pork sausage, celery, sage and crumbly, nutty chestnuts —a wonderful combination of autumn flavors that everyone at your Thanksgiving table is sure to enjoy. You can use store-bought cornbread for this recipe or make your own. One benefit to making your own (which can be done up to three days advance) is the ability to control the sweetness. The cornbread recipe provided here is slightly less sweet than most recipes resulting in a more savory stuffing. With store-bought cornbread your stuffing may end up on the sweeter side – which is fin ..read more

Rich and savory roasted garlic cloves, dijon mustard, sherry vinegar and splash of worcestershire blend into a creamy, tangy vinaigrette. These big, bold flavors are a dream for leafy greens, bitter chicories and so much more. A splash of worcestershire sauce rounds out the sharp edges of this punchy vinaigrette, cutting the acid and giving the dressing a deep, mellow richness. Try it tossed with crisp greens like butter lettuce, arugula or little gems. For a fresh take on Caesar salad ( ’cause let’s be honest, we always need more Caesar variations) toss with romaine lettuce, toasted garlic b ..read more

A perfect winter salad made with thinly sliced brussels sprout ribbons, nutty pecorino cheese, golden raisins and toasted walnuts tossed together with a just sweet enough vinaigrette. This salad has become one of my favorites for lunch recently. It’s hearty and filling yet at the same time very light and refreshing. The base of the salad is made up of shaved brussels sprouts. Similarly to a kale chiffonade salad, slicing the sprouts in this way transforms what is usually a pretty hefty, fibrous vegetable into delicate, pleasant to eat ribbons ready to be tossed with toasted walnuts, pecorino ..read more

Inspired by the iconic iceberg lettuce salad served at Japanese restaurants, this carrot ginger dressing adds a vibrant, zippy punch to fresh, crisp greens or hearty salads like this Chicken and Shredded Cabbage Salad. Try it drizzled on an iceberg wedge or poured over sliced leftover steak, chicken or tofu. This flavorful dressing will have your taste buds dancing with the perfect combination of sweet, salty and tangy. Pro Tip: make a double or even triple batch — it’s good on just about anything! For a delicious Japanese-inspired menu serve Miso Carrot Ginger Dressing tossed with fresh ..read more

Perfect for chilly weather, this hearty stew is brimming with smoked ham, potatoes, cabbage and creamy white beans held together by a savory, pork and parmesan broth. In the words of Ina Garten, “how bad can that be?” You can keep this stew on the brothy side, leaving the beans and vegetables more or less intact, or for a thicker, creamier texture transfer 1-2 cups of soup to a blender, pulse until mostly smooth then the return puréed soup to the pot. Ham shanks and ham hocks can be used interchangeably in this recipe. Both will add a nice smokey, porky flavor to the stew but s ..read more

Fried shallots instantly enhance any dish they’re added to with a delicious bit of crunchy, savory, onion flavor. I go between two similar, but slightly varied techniques – each used for different applications – more on that below. For convenience, both techniques have been included in this post. Give them both a try and find out which you like best! I’ve included two different fried shallot preparations in this one post. Though similar, each has their own particular culinary uses. The first method, popularized in Southeast Asia, especially Thailand and Vietnam, is made by combining thinly sl ..read more