Here is a hot weather solution to your ordinary tuna salad. I have used baby spinach, but you could easily use chopped romaine or butter lettuce. You could add diced fresh tomatoes and sliced black olives for color. Think outside Continue reading Tuna Salad with Baby Spinach
Geoffrey, one of the chef hosts on The Food Network’s new hit talk show “The Kitchen”….made public his technique for perfectly tender wild-caught salmon….a gentle roasting in a low oven. With my daughter coming to visit, who loves fish Continue reading Salmon Oven-Roasted with Pesto and Dill
By any other name, this is simply a wonderfully delicious lobster pie! Grandma Ruth made a fabulously simple lobster stuffing, a typically traditional New England recipe handed down through the generations…and years ago for special occasions, our family would purchase Continue reading Grandma Ruth’s Baked Stuffed Lobster Deconstructed
Frogs legs happens to be a particular favorite of mine…whether ala Provencal (sauteed in a garlic butter) or deep fried ala Michigan…this rather unusual fare holds a soft spot in my heart. So imagine my surprise when my daughter, Lindsay Continue reading FreeLanced Frogs Legs ala Lindsay