Shrimp Summer Rolls Bring water to a boil and cook 2 ounces Thai rice noodles according to package directions. Drain, rinse, and cool (makes about 2 cups). In small prep bowls,…
Christine Wansleben, chef and owner of Mise En Place Cooking School, lives in the West End, where she cooks up a storm with her husband and their twins.
Beef Yakitori To make the marinade, combine ½ cup mirin (sweet rice wine), ½ cup low sodium soy sauce, ½ cup chicken broth, 1 Tbsp minced fresh ginger, and 1…
Cornish Hens with Apricots Soak 3½ cups dried apricots in hot water for 1 hour, then drain. Heat 6 Tbsp peanut oil in a large saucepan. Sprinkle 6 Cornish hens…
Choose a night this month, have the kids pack a picnic dinner to enjoy on the family room floor (baby carrots and chicken nuggets, anyone?) And the stage is set…
One-Pot Harvest Soup In a large saucepan, melt 1 stick of unsalted butter. Add one cup chopped onion, 2 peeled garlic cloves, and 1 cup each: peeled, cored, and diced…
What does the busy parent (translation: the one who makes the meals) want this holiday season? Here are three fantastic kitchen tools and time savers that I use all the…
Fall is here and area stores are stocked with a variety of gorgeous, interesting-looking squashes. So what can we do with them – besides arrange them artfully on our tables,…
Name something we all want more of and can’t seem to find, especially when it comes to making a meal for the family. Time – that’s what! There’s planning, prep,…
Looking to change up your regular recipe routine? The key to making quick, easy changes to an ordinary dish is having a well-stocked pantry with the right essentials. Make a…
Go-To Spinach and Artichoke Dip Combine an 8-oz package of room-temperature low-fat cream cheese, ½ cup chopped spinach (thawed frozen or cooked), and one 6-oz jar of marinated artichokes, drained.…
