How to Make Kimchi

Fermentation and How to Make Kimchi

Making Kimchi has been on my culinary bucket list for years.  (Everyone has that list, right?) I think it’s definitely something many of us think of as a daunting task — at least I did. So I was thrilled with Melissa’s Produce invited me to be a part of  Chef Ernest Miller’s food preserving class. […]

Cinco de Mayo Recipes: Smoky Poblano Enchilada Sauce and Pasta Para Duros

Smoky Poblano Enchilada Sauce and Pasta Duros-green-clay-ceramic-herbs-pasta duros-don enrique | dev.cookingontheweekends.com

Cinco de Mayo recipes are here, there and everywhere at the moment.  And frankly, there can never be too many recipes for this delicious holiday. I love creating sauce recipes using different chile varieties, and the smoky flavor of the dried poblanos makes this recipe incredibly delicious!  Now I’ll switch off between this new recipe […]

Red Goddess Marinade and Sauce Recipe

Red Goddess Marinade and Sauce| dev.cookingontheweekends.com

I know you’ve very likely heard of Green Goddess dressings, sauces, etc. — but, have you ever heard of Red Goddess? I thought I was brilliant when this idea popped into my head, though after googling it, turns out I’m not the first person to think of it — in fact seems I might the […]

Mango-Avocado Salad with Panela Croutons and Chipotle Crema Mexicana

CACIQUE-Mango-Avocado Salad with Panela "Croutons" and Chipotle Crema Mexicana-pink-green-gold-ceramic bowls | dev.cookingontheweekends.com

This is a sponsored post by Cacique Inc. and Society Culinaria.  And as always, all opinions are my own. When you cut Cacique’s Panela cheese and fry it over high heat in a bit of oil, you can sear it — just as you would steak.  No joke! Rather than melt into a sauce, the […]

Matzo Brei à la Florentine Recipe

Matzo Brei a la florentine-white-black-broken cracker | dev.cookingontheweekends.com

I know, I know — could there be a more confusing recipe title?  There’s a lot going on here.  Let me (try) to explain . . . Matzo Brei is dish with Ashkenazi Jewish origins that’s traditionally made with matzo and eggs.  (Think scrambled eggs meet French toast.)  It’s commonly eaten during Passover when only […]

Spring Asparagus Grilled Cheese + 8 Favorite Asparagus Recipes

asparagus-raw-green-dev.cookingontheweekends.com

It’s cute, crazy delicious and they sing springtime.  What more could you want in a grilled cheese sandwich!?  This is one of a few Easter recipes I wrote for Momtastic.  You can get the recipe and see it featured here.  Enjoy! Below are a few more of my favorite asparagus recipes — all of which […]

The Vegetarian Flavor Bible Giveaway & Garlic-Tarragon Beet Soup Recipe {GIVEAWAY CLOSED}

The Best Beet Soup-blue-bowl-micro greens

I’d love for you to take your time, but if  you want to jump to the bottom of the post to enter this awesome book giveaway and/or get the delicious recipe, I won’t be offended. 😉  This is not a sponsored posts and as always, all opinions are my own. Just like you can turn […]

Roasted Vegetable Citrus Salad with Quinoa Crisps

oasted Vegetable Salad with Quinoa Crisps-salad-roasted vegetables-red plate-white plate-wooden table | cdev.cookingontheweekends.com

Perhaps it’s the way I’m wired — with my huge sweet tooth and all — but I think any vegetable that’s caramelized is amazingly delicious. Depending on the vegetable, roasting it at a very high temperature and bringing all of its natural sugars to the surface can turn it into something almost as sweet as […]

Red Quinoa Crisps Recipe

crispy quinoa recipe-red-white-bowl-wood table

This is not what you think!  Here’s the thing, not everybody enjoys quinoa.  (GASP!)  I think I’m going to change those folks today, though.  You see I’ve found a way to raise quinoa to another level.  A superior level.  I’ve always liked quinoa, but I must say, using this cooking technique I’m going to show […]

Creamy Caramelized Parsnip Soup Recipe with Baby Parsnip French Fries

baby parsnips

I know that life is super busy and that it’s often hard to slow down, which is one of the many reasons I so appreciate you being here.  And now, if you can squeeze in just an extra moment for me — well, for this soup — take a good look at the image above.  […]

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