Many people I know serve canned–or boxed–tomato soup, but this simple recipe is almost as easy as opening a can, and it’s much healthier and better tasting. At least I think so. Try it, and let me know what you think. Continue reading
If you’re having friends over–or attending a gathering–this weekend to watch the Super Bowl, here’s a great idea for a snack to serve to a crowd. My mother shared this recipe with me (I included a copy of her hand-written recipe below), but it is originally from the old Rainier Beer Company.
Serve it with a sliced baguette or a dark bread such as pumpernickel or rye. And serve it with beer, of course. Continue reading
I was first introduced to this dish in the mid-2000s by a client who requested it for a dinner party. At first I was skeptical–as are most people who are unfamiliar with the dish, I’ve learned–but once I tried it, I was amazed at the flavor.
Without adding any additional liquid, the rice becomes tender simply by absorbing the moisture from the sweet onions. Continue reading
This is one of my most popular recipes and several of my regular clients often request that I make it for them. It was one of my aunt’s favorites back in the 1960s, and it recently has seen a resurgence in popularity. Continue reading
Posted in Recipes, Salads, Sauces & Condiments
Tagged Recipe, Salad, Sauce, Starters, Vegetarian
I apologize for taking so long between posts. I was incredibly busy with parties and family events over the holidays, and the beginning of the new year has been a time for catching up on paperwork, my marathon training (I’ll tell you more about that later), and projects around the house.
But now that I’ve got a snow day–if you don’t live in Seattle, you probably can’t imagine what it’s like here whenever a few flakes fall–I’m catching up with some recipes and blog posts.
Here’s a salad that I prepared for one of my December parties Continue reading
Posted in Fruit, Recipes, Salads, Vegetables
Tagged apples, Recipe, Salad, Vegan, Vegetarian
Last winter, when I had invited several friends over for brunch, I wanted to serve something that could be prepared ahead so I would have as much time as possible to spend with my guests. A strata–a layered, bread pudding-like dish made with bread and eggs–seemed like the perfect solution.
If you’ve got guests coming over for New Year’s Day–or just want to be able to enjoy as much time as possible with your family–I recommend making this dish. Continue reading
Our house in Seattle sits on a hill that overlooks downtown, so we often have friends over on New Year’s Eve to watch the fireworks that are set off at midnight from the top of the Space Needle.
Here’s an appetizer I plan to serve to my guests. It’s a relatively easy recipe to follow, so you can make it for your party guests too—or take with you if you are invited to a friend’s house for the celebration. Continue reading
Posted in Appetizers, Recipes, Vegetables
Tagged Potatoes, Recipe, Starters, Vegetarian
Here’s a much better use for lemons than lemonade, especially at this time of year.
I recently came across an article in the September issue of Sunset that gave instructions for how to make your own preserved lemons. Continue reading
This is one of my favorite salads for this time of year. It features seasonal ingredients (pears and pomegranate seeds), as well as blue cheese, and it looks wonderfully festive in the bowl and on the plates. Continue reading
As promised, here is the recipe for stuffed roast squash.
Although it looks cute in this photo, I usually cut it into quarters and serve it as a side dish. You could also choose to make smaller slices. It’s especially good with poultry or pork. Continue reading
Thyme with Sage 