The contents of my fridge inspired this lunchtime recipe, but ingredients are easily interchangeable with whatever you have on hand. My version incorporates five different food groups, providing a balanced meal in itself. This salad tastes even better the next day as the flavors marry, so make a...

What to make with canned tuna, besides a classic tuna salad? This salad works well for cookouts, camping, and keeping a cool kitchen. The recipe is from my husband Steve’s mom adapted by him to make it healthier, with a few of my own touches thrown in....

The first “serious” cookbook I ever bought was Sauces by James Peterson, a James Beard Cookbook of the Year. I was enrolled in the culinary basics boot camp in culinary school at the time, and was following the recommendation of the class instructor. Nine years later, I couldn’t...

Often new acquaintances ask me, “Well, what do you cook for dinner?” On one particular occasion, I nonchalantly mentioned that I might cook salmon, corn and asparagus on the grill. Et voila. Dinner is served. Their eyes nearly popped out of their heads, “You...

 Healthier restaurant saladOne of the biggest reasons we get into trouble when eating out are the larger than life portion sizes. Even if the ingredients in the dish are healthy, the menu item can contain twice as much energy (calories) as our body needs,...

I adore wine. Yes, I do. It’s brimming with antioxidant’s after all. Now that the thermometer is heating up, I switch from red wine to white much more frequently, my preference being Sauvignon Blanc. This variety is fruity (pear, apple), herbaceous, acidic, and has perfect body, between Pinot Grigio and Chardonnay....

Fresh wild Alaskan salmon season runs spring through October, so this omega-3-rich fish graces my menu often during this time of year. Wild salmon has a cleaner taste than farm-raised Atlantic, is healthier for ocean life, and doesn’t contain worrisome levels of PCBs (polychlorinated...

Can you cook better than a 12th-grader? This recipe honors the original one created by Richard Grausman, founder and chairman of C-CAP (Careers through Culinary Arts Program), a non-profit that works with public schools in Arizona and six other locations nationwide. C-CAP prepares underserved high...

  Cookies are a treat I indulge in on a weekly basis, in moderation, of course. Chocolate chip, peanut butter, double chocolate, and sugar cookies are a few of my favorites. Recently I received a review copy of the Weight Watchers One Pot Cookbook and...

This simple Easter recipe demystifies the preparation of an impressive rack of lamb and will have your guests raving. The key to the complex flavor is the lamb marinade I love to pair this with one of my favorite condiments, Crosse & Blackwell® Mint...