Asian-Style Slaw with Korean Pears

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Everyone’s talking politics, and meanwhile, I’m just over here cooking with my Korean pears. When I introduced you to these beauties from Melissa’s Produce on Monday, it was to tell you how delicious they are and because they will be starring in all my recipes this week. by

Sardinian Pasta

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I think a traditional Sardinian pasta dish usually includes saffron and sausage.  And by “I think,” I mean it’s an educated guess. This is not at all a traditional dish from Sardinia, and both of those (albeit delicious), ingredients are not in it. I’m calling it “Sardinian Pasta,” for two reasons. by

Friday Flowers: Passion Flowers and Roasted Pepper Potato Soup with Smoky Chipotle Parmesan French Fries

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A little math equation for you:  favorite, fresh flavors . . . plus wonderful textures . . . plus a bit of warming spices equals . . . a delicious and perfect puréed soup! That’s exactly what’s going one here. Sweet, smoky peppers . . . plus potato . . . plus a bit of […]

Spicy Mayan Hot Chocolate with Red Savina Habanero Peppers

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This is one hot chocolate that I would not serve to my kids. Oh no — this fiery H-O-T-hot chocolate is for the grown-up palate only. Melissa’s Red Savina Habanero is one of the hottest chile peppers in the world! In the world! by

Roasted Hatch Chile Cornbread Casserole {Gluten-Free Recipe}

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I’m having a Hatch Chile Festival. In my kitchen. (This is not to be confused with the enormous Hatch Chile festival going on Labor Day Weekend in New Mexico.  My kitchen is a bit smaller than New Mexico.) by

Roasted Hatch Chile Pepper Jack, Bacon and Eggs

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At the moment, Hatch chile peppers are to the culinary world what skinny jeans are to the fashion world. They’re hot! Hatch Chiles are a prized New Mexican chile and are available in August and September. These favorite Southwestern chiles are grown in the Mesilla Valley, just north of Las Cruces, where the sunlight is […]

Smoky Chipotle Parmesan French Fries

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I truly appreciate your visiting my site!  If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post.  You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with […]

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