This potato salad uses a mixture of white, red, and purple mini potatoes. Add an array of vegetables and Japanese-style flavors for a fabulous potato salad.
I've made Japanese-style potato salad, including one with ham and Yukon Gold potatoes, and one where you can make your own Japanese-style mayo.
These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover.
Roasting brings out the best in brussels sprouts, turning them crisp tender and lightly browned, and with a slightly sweet flavor. If you've only tried steamed or boiled brussels sprouts, give roasted brussels sprouts a try. There is no comparison.
This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year.
This potato and eggplant gratin is a great filling dish that you can serve as a main or side dish. The combination of the potatoes and fresh veggies is totally tasty and also makes great leftovers.
Made with sweet fresh corn and roasted sweet peppers, this may be the ultimate summer salad. It's great as a side dish, or when you want something easy and light yet filling, a summer main dish.
This salad recipe includes a vinaigrette of garlic and shallot, citrus, honey, toasted cumin, and extra virgin olive oil. You can toss everything together or serve it in parts, letting your guests make up their own salad with their favorite additions.
These carrot cake muffins are super moist and easy to make too. They are a great way to sneak in cake for breakfast.
These muffins have all of the signature spices of carrot cake. With a combination of oil, milk, and sour cream in the batter, they are super tender and stay fresh and moist for several days.
This summer squash succotash is a great recipe for using all of the wonderful produce that your garden produces in the summer.
While I don't have room for a garden, I am just lucky enough to have a cousin who is a horticultural genius, and grows an amazing variety of fresh produce in her almost cantilevered hillside garden.
This corn sauté with pancetta, potatoes, and peppers is a hearty side dish that goes perfectly with fried chicken, fish, or a juicy steak.
This sautéed corn is so savory and buttery. You can serve it either hot or at room temperature, making it great for potlucks, picnics, or barbecues. You will definitely not regret making extra.
With just a few ingredients, you can make this butternut squash and sausage soup in your slow cooker.
You can prep the ingredients in the morning and serve this soup for lunch by noon. Start a little bit later in the day and you can enjoy this soup for dinner. The spicy sausage, combined with the butternut squash, brings so much flavor to this easy soup.
This Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions is a hearty main course salad or side dish that is both refreshing and filling.
I originally served this salad with cornbread aebleskivers and the combination was great. If you don't want to attempt the aebleskivers (they require a special pan), you conld serve these with a hearty and cheesy cornbread and a green salad.
These whole wheat rolls are wonderful dipped in soups and stews. They also are great for making mini sandwiches and sliders.
These rolls, despite being loaded with whole wheat flour, are amazingly light and airy, and they have a pretty complex flavor. They are faintly sweet, and also have a hint of sourdough.
These vanilla bean sablés are the French version of shortbread cookies. They are simple, with just a few ingredients, but they are a revelation.
See those tiny dots? They are vanilla seeds scraped from soft and plump vanilla beans. It's a simple ingredient, but it brings so much flavor to the cookie. You won't be able to have just one cookie.
These Black and Orange Cookies are a Halloween take on the famous Black and White cookies sold in New York City bakeries.
The cookies are soft and "cake-like," and are iced on one half with chocolate icing and on the other half with vanilla icing. They are sometimes called half-and-half cookies or half moon cookies. They are traditionally black and white, but to celebrate Halloween, you can make them black and orange.
This simple summer vegetable soup recipe is so flexible and versatile. Pick up your favorite summer vegetables at the farmers' market and use them to make this fresh and easy soup.
This summer soup is so flavorful and satisfying. It's wonderful for lunch or a light dinner. Serve it with a slice of cheesy garlic toast or a crusty dinner roll for a quick and satisfying meal.
This Thai-Style Turkey and Jasmine Rice Soup is a tasty way to use up any leftover turkey (or chicken) meat.
Instead of making the usual turkey noodle soup, try this Thai-style version of turkey soup. The broth is flavored with lemon grass, ginger, and garlic for a bright taste, and the vegetables in the soup are simmered for just a short time, until they are "crisp tender."
This slow cooker white bean and chicken chili includes layers of flavor from chicken broth, sauteed onions and jalapeños, and bone-in chicken thighs.
This slow cooker chicken chili begins with a base of chicken broth and pureed canned hominy. It's a great way to add a corn flavor as well as thicken the base without a roux.
These sourdough cornbread muffins are a quick and tasty way to use up some of your sourdough starter.
These muffins, even though they contain a tiny bit of maple syrup, are for those who prefer their cornbread on the savory side. They are slightly crumbly and wonderful for dunking into chilis and stews.
This chicken enchilada soup is thick and filling, and adapts all of the flavors of chicken enchiladas into a delicious and comforting soup.
Even though it takes about an hour of cooking time, this chicken enchilada soup is so easy to make, and it includes all of the ingredients you might find on an enchilada plate.
These honey corn muffins are simple to whip up whenever you need a breakfast bread or a bread to serve with your favorite chili or soup.
These simple corn bread muffins are a little bit sweet, but not overly so. They're easy to make and can be ready in less than an hour.
These stir-fried eggs with velvet shrimp made the best "brinner" (breakfast/dinner).
These stir-fried eggs with velvet shrimp make a tasty breakfast or a dinner main course with rice. They are also fabulous as part of a mult-course Chinese style dinner.
This wonton soup, with pork and ginger, is a fun and delicious take on a classic Chinese take-out dish.
This soup, with its refreshing gingery chicken broth, pork and ginger filling, along with a crunchy addition of romaine, is a light and wonderful first course to a multi-course Chinese-style feast. I also love it for a light lunch.
