I cook salmon quite often. It’s easy, you can do so much with it and it’s heart healthy-Omega 3’s anyone? Normally, I cook it in the oven. Pretty much, always actually. Grilling is my favorite but on the 16th floor of my no-balcony apartment-it isn’t the easiest thing to do. This recipe though, involves poaching it in the steam from a covered sauté pan filled with water, dry white wine and a bed of lemons and parsley stems. That is IT! Fill the sauté pan with a half cup of water, a half cup of dry white wine, add your…

Simple? Yes, it is. But as I’m telling myself, you have to conquer the basic before you can get to the complex. This salad is so good – America’s Test Kitchen does not mess around!  Lettuce (Spring Mix) Feta Cheese (Crumbled) Red Onion – diced Roasted Red Peppers (Jarred are fine) Black Olives ( I omitted these, cause gross) Diced tomatoes Olive Oil Salt Pepper Oregano Parsley Lemon Juice Put the salad together as you would. Dice the onion, mix it in with the olive oil and lemon juice, add the oregano, salt and pepper and you’re good to go.…

Having a terrible cold does not bode well for cooking. My palate felt off, I was congested, but somehow I still wanted to cook. I pulled open the cookbook and risotto was on the list which was perfect because the weather outside was dreary and rainy and a warm risotto sounded just brilliant. Normally, I make parmesan truffle risotto so this one was outside my comfort level. Using green onion, leeks, parsley, mint and lemon zest, this was a very “Spring” risotto but tasted great in the fall. Making the gremolata, I chopped up parsley, mint and lemon zest and…

Things were going too well. Everything has been tasting great, no major mishaps so it was likely that it couldn’t last forever. This is the tale of how 3.5 hours of work was ruined in 3.5 seconds. I love cooking on Sundays the most. The joy of having a leisurely day and all the time in the world to spend in the kitchen makes me happy. This particular day, we were a bit busy but I knew I would be making Chicken Provençal for dinner and I was giddy with anticipation. This is a French dish that I had wanted…

I first had this dish last year when we had a soup and chili cookout at work, and while I’m not sure this dish would fall in either category (it is a category all its own), someone brought it in with spices bought in New Orleans and damn, it was delicious. I love shrimp and enjoy trying to find new ways in which to use it. A pescetarian by nature, shrimp could be my main source of protein. Why I had never come across this dish boggled my mind and made me question my self-appointed “foodie” status; I think as…

Spaghetti a la Vodka. Adding alcohol to food? I’ve been doing it for years. Weirdly, I had never made this pasta sauce which is such a classic. Coming home from a long day at work, I admit, I wasn’t as thrilled to cook this sauce as I had started out being that morning. It was seven o’clock before I even got started and I was on my way to being very hungry.  Being prepared for a project such as this is absolutely key. I had already bought all the ingredients for the week so preparing my mise en place went quickly.…

Still sick here. Still congested. Maybe my body knew I would be ill last week when I came up with this week’s menu but I’m grateful that I had all the ingredients to make this delicious dish. I love curries anytime of year but especially in the colder months and even more when I’m under the weather. There’s nothing better to clear my sinuses than a mildly spicy (I’m kind of a wimp) curry to warm me to my toes. I have made Thai curries but never a deep aromatic Indian one. While they can be intimidating, this one was easy…

If you’ve followed my blog, you know that Roast Chicken is one of the first dishes I made back when I started this thing over a year ago. While I don’t eat meat very often, I do love the tender, juicy flavors of a slow-roasted chicken, especially so on a Sunday spent with family and friends. This time was different as it was the first time I made one a la Jacques Pepin. Jacques Pepin has a fool-proof method for roasting chicken, including a lovely sauce to glaze it with. I ended up doubling the recipe and made two chickens…

Increased heart rate, a buzz of ideas in my brain, fidgety-fingers; all symptoms of thinking about the next meal I’m going to make for someone. I enjoy the process of turning each page in my cookbook or scouring the internet for the perfect recipe that my guests might love. I get energy from introducing new cuisine to someone from curries to quinoa; it gets my blood pumping. This cooking project that I’m beginning, is getting closer, and I’m itching to begin. The scope of this is relatively straight-forward. I am choosing four to five cookbooks that span the techniques I…

The Julie/Julia project was started by an almost-thirty year old secretary in New York who was stuck in a rut and used Mastering the Art of French Cooking to get out of said rut. It also worked. She conquered the recipes (even the aspic), got herself a book deal and a movie was made starring Meryl Streep and Amy Adams. She started her blog when blogs were just beginning. No photos or fancy links, just a woman and her words out of her small apartment in Long Island City. While I was at HousingWorks Bookstore in NYC, my favorite place…