I first made bruschetta after taking an Italian cooking class, and it was one of my first successes in the kitchen. Over the years, I have refined that recipe as well as my technique. Here’s my take on this classic Italian favorite. … More Diane’s Fresh Tomato and Basil Bruschetta
Here’s how I make barbecued (or oven baked) baby back ribs. It’s easy, it’s consistent, and cleanup is a breeze! … More Diane’s Barbecued Baby Back Ribs
I have to admit that it took me years to figure out how to hard boil an egg. I could never remember what made them hard vs. easy to peel: whether it was over cooking or under cooking, or if it was using older eggs or newer ones. I never knew how long to boil … More Quick Tip: Hard Boiled Eggs (without that gray-green ring around the yolk)
This is an easy and tasty way to showcase fresh spinach, and it’s also a sneaky way to get kids to eat it. Mixed with apples and raisins, it’s a delicious side dish that will trick kids (or other non-spinach lovers) into eating it, and it’s packed with healthy goodness and flavor. It’s another recipe … More Catalan Style Spinach (Espinaca a La Catalan)
Ever since I was tall enough to reach the salad bar, I filled my plate with lettuce and went straight for the French dressing. I ladled it on thick. Really thick. I absolutely love it, and given the choice when dining out, I will always opt for it. However, for some inexplicable reason, it’s not … More French Dressing
If you have ever visited Spain, sipping a glass of this will take you right back. And if you haven’t, this sangria just might inspire you to go! … More Sangria
Run, do not walk, to your nearest farmers’ market and pick up the freshest corn you can find. Go home, make this soup, and repeat each day for as long as fresh corn is in season. You won’t be sorry. … More Summer Corn Soup with Crisp Prosciutto
Here is a super easy way to cut basil — or any leafy herb — into long strips to use as a beautiful garnish. … More Quick Tip: Chiffonade of Basil
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