Peeling the red peppers (the most tedious part of this whole recipe) and using an immersion blender are key — both make all the difference. Once you’ve peeled the peppers, the recipe is pretty much a straight shot from there! An immersion blender is a MUST in my kitchen. It makes soup-making super quick. This soup blends directly in the stockpot, then it’s ready to serve.
Shrimp Over Rice
Black History Month is finally upon us and I’m celebrating with one of my FAVES. I do always say that, but honestly this one brings all the Lowcountry and southern vibes. Shrimp over Rice is exactly how it sounds. Simple…
Moules Frites (Mussels and Fries)
“I will never forget the day I went to the train station with no destination in mind and randomly bought a ticket to a nearby town called Dieppe . . . where I had the best steamed mussels I have…
Charred Ratatouille and Burrata Toast
I have always had a feeling that in another life I was supposed to be French. French cooking was one of my first exposures to international cuisine and it is an undertone to several of my recipes. Every once in…
Curry Braised Collard Greens with King Salmon
I’m thinking about starting a cooking for one series. This dish definitely makes the cut. I keep it on rotation over here because it’s gluten-free, dairy-free, a healthy serving of omega-3s and greens, and it’s the type of dish that…
Maple Butter Sea Scallops with Pumpkin Risotto
As a summer baby, fall has always been my second favorite season. If I can’t soak up all of the sun by somebody’s pool or on somebody’s beach, then I’ll gladly take all of the cinnamon, caramel, apple, maple, pumpkin…
Lump Crabmeat Tacos with Chile de Árbol & Pine Nut Salsa
Tacos will always have a special place in my heart. Days where I can try new taco flavors and combinations are always the best days. Now that we are nearing summer and warmer weather is upon us, I’ve transitioned my…
Roasted Garlic Soup
I made this soup on the fly one day when I was going through a roasted garlic phase. It was a pretty serious but satisfying several weeks of adding roasted garlic to just about every dish I cooked. I regret…
Black Garlic Hummus
If you thought hummus was earthy before, wait until you’ve had this hummus. Infused with the flavors of black garlic confit – both the cloves and oil. The flavor is heavenly. Black Garlic Black garlic is garlic that has undergone…
Barbecue Chicken Tacos
I will put anything on a taco. For me, tortillas are a blank slate for whatever your heart and palate desires. This time, this shredded barbecue chicken was the perfect filling. I cook adobo chicken the same way: on a…
mustard-braised short ribs
“I love that the mustard brings a more unique flavor than what I typically see paired with short ribs . . .” Aren’t they just gorgeous? I’ve been wanting to make these for a while and I am so glad…
chicken piccata
chicken piccata is a life-saver for me. every single time I have chicken breasts that I don’t know what to do with – it’s either chicken piccata or chicken marsala. Both recipes are so quick and require minimal ingredients. This…