After spending almost three days on a school field trip, I was eager to get back into the kitchen and cook….
SLOW ROASTED PORK CARNITAS WITH PINEAPPLE – AVOCADO SALSA
What’s a girl to do when she’s expecting six always-ravenous teenage boys for a birthday sleepover?…
STEAK SANDWICH WITH BLUE CHEESE, AVOCADO AND ROSEMARY CARAMELIZED ONIONS
Making a great sandwich is like channeling a stellar casting agent — find the right players for the role, make sure that the chemistry is there, and boom! Sit back and watch the magic unfold….
IN MY PORTLAND KITCHEN — GRILLED CHICKEN WITH ROSEMARY AND TRUFFLE SALT
SIRLOIN STEAKS WITH AVOCADO CHIMICHURRI
Every so often I crave red meat, and I must attend to my inner cavegirl. Usually, my mind wanders to steak; flank, skirt, sirloins, fillets, rib-eyes, I love them all. Over the years, I have found that the flavor profile of the meat and the side dish pairing is often more important than the cooking style or even the cut of meat.
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