Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Asian Braised Pork

This recipe is from the April 2011 issue of Woman’s Day magazine. It is really good. It makes 4 generous servings.               Asian Braised Pork 1/4 cup low-sodium soy sauce 1/2 teaspoon ground allspice 1/4 teaspoon crushed red pepper 1/4 cup, plus 1 tablespoon brown sugar 1 (2-inch) piece fresh … Continue reading

Roasted Sweet Potato Wedges with Smoked Chile Cream

This recipe is slightly altered from the November 2010 issue of Bon Appetit magazine. It is fabulous. The recipe makes 8 servings.             Roasted Sweet Potato Wedges with Smoked Chile Cream 1/3 cup sour cream 3 tablespoons finely chopped green onion, divided 2 teaspoons chipotle hot pepper sauce 2 teaspoons fresh … Continue reading

Poached Cod with Tomato and Saffron

This recipe is wonderful. It is from page 75 of the January 2014 issue of Bon Appetit magazine. It makes 4 servings.               Poached Cod with Tomato and Saffron 2 tablespoons olive oil 2 garlic cloves, thinly sliced 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed  red pepper flakes … Continue reading

Roasted Tomato Soup

This soup is a slightly altered version of the recipe on page 84 of the March 2013 issue of Woman’s Day magazine. It is fairly easy to make and goes great with a Southwestern Grilled Cheese. This recipe makes 4 servings.  I garnished the top with a little queso fresco.           Roasted Tomato … Continue reading

Classic Chicken and Wild Rice Hotdish

This recipe is slightly adapted from page 178 of the October 2013 issue of Food Network magazine. It is really good. it makes 8 servings.         Classic Chicken and Wild Rice Hotdish 1/2 cup natural wild rice Fine sea salt 1 bay leaf 6 tablespoons salted butter, plus more for the baking … Continue reading