I’m a big fan of vinaigrettes. They are easy to make and you can use the same recipe so many different ways in the kitchen. I start with an acid, whether it be lemon juice or vinegar, season with salt and pepper, whisk in oil then add something extra like a fresh herb or grated…
SKILLET ROAST CHICKEN
A simple roast chicken is one of the best recipes you can have in your cooking repertoire. This chicken has minimal ingredients and turns out perfect and crispy each time. A hot oven and heavy skillet are essential for consistent results. I use a dial oven thermometer to make sure my oven is at the correct temperature. Cast…
SPRING APPETIZER BOARD
Perfect for spring entertaining, this fresh and easy appetizer board is great to enjoy with cocktails or on it’s own as a light lunch. You can prepare the ricotta, purée and eggs three days in advance as well as the vegetables. When you’re ready to serve, slice the baguette and arrange everything on a large…
PEA AND PROSCIUTTO PASTA WITH RICOTTA
While you could easily add bacon or pancetta to this pasta I like the deep, salty flavor of crispy prosciutto as it pairs nicely with the creamy ricotta. After a quick sear in the skillet the prosciutto becomes very lean and easily crumbles. Prosciutto can come with a hefty price tag but a little goes…
ASPARAGUS FRITTATA
Blanching is one of my favorite ways to prepare spring vegetables. Briefly cooked in salted, boiling water and then shocked in an ice water bath, the food tastes clean. Salt – my favorite ingredient – is what brings out the natural flavor. Have your ice bath prepared before you begin cooking the asparagus. INGREDIENTS 2…
SKILLET ROAST CHICKEN WITH VINAIGRETTE POTATO SALAD
A simple roast chicken is one of the best recipes you can have in your cooking repertoire. This chicken has minimal ingredients and turns out perfect and crispy each time. A hot oven and heavy skillet are essential for consistent results. I use a dial oven thermometer to make sure my oven is at the…
PEA SOUP WITH CRISPY PROSCIUTTO AND CROUTONS
I’m always amazed at how bright and green this soup turns out. It’s delicious hot or cold, making it great for a spring picnic. Frozen green peas are excellent, too, when fresh are not in season. Double the recipe and freeze some for a rainy day. While it’s great plain and simple, I like to…
SPRING PANZANELLA
Easier than poached and far prettier than hard boiled, these non-fussy, six-minute eggs are my favorite. The white is firm and set while the yolk is slightly runny and adds a bit of creaminess to each panzanella bite. The eggs can be cooked and peeled three days in advance, as long as they’re stored in…
TARRAGON-MUSTARD ROAST CHICKEN WITH DOUBLE PEA AND RADISH SALAD
Save time by asking your butcher to cut the chicken into the 4 pieces (I like to save my chicken back for stock). Make your marinade the night before and combine with the chicken in the morning, allowing it to sit for eight hours. The marinade will help not only to flavor but also tenderizer…
PEA PURÉE TOASTS WITH FRIED EGGS
Move over, avocado toast! Here’s an open-faced egg sandwich that will have you starting your morning with a hint of minty green. It’s comfort food with fresh, springy flavor. Skip the fork and knife and eat with your hands. Ingredients 1 baguette, about 10 ounces 2 tablespoons extra virgin olive oil, plus extra for brushing…