Rice, Grains, Noodles

Peanut Sauce with Cold Rice Noodles

A good sweet, tart and spicy peanut sauce should be part of every cook's repertoire. Peanut sauces are used by...

Read More

Bibimbap, Korean Rice Bowl

Bibimbap is a Korean rice bowl topped with vegetables, a protein, such as beef, chicken or tofu, a fried egg...

Read More

Spinach Casarecce Pasta with Roasted Cauliflower

Casarecce is a type of pasta that's popular in Southern Italty. I added roasted cauliflower florets, anchovies, walnuts, lemon and...

Read More

Creole Stuffed Bell Peppers

Last week, I was longing for my mom's old fashioned stuffed green bell peppers that I always called Creole stuffed...

Read More

Classic Risotto with Fennel and Asparagus

You are going to love my version of classic risotto with fennel and asparagus. Risotto can be a complete meal...

Read More

Pad Thai

Pad Thai, a perfect balance of sweet, salty, and sour. Pad Thai quickly became popular street food described as "the...

Read More

Lentil and Quinoa Cakes

These two readily available pantry items can be easily combined for a tasty, high plant protein treat to accompany fish,...

Read More

Orzo with Shrimp, Roasted Tomatoes and Kalamata Olives

Here it is, a simple one pot Mediterranean style meal. You will need a little extra time to slow roast...

Read More

Baked Rice with Tomatoes and Garlic

This is a great do-ahead recipe (with minor changes) from my new cookbook, “Simple” by Ottolenghi. This is the fifth...

Read More

Creole Cauliflower Jambalaya

My friend Scott Gardner recently shared his coveted recipe for cauliflower jambalaya. This recipe can be adapted for vegetarians, carnivores,...

Read More

Persian Saffron Baked Rice, Tachin

I love serving this crunchy baked saffron rice with spicy Indian food or any spicy food. I usually just make...

Read More

Kale Jambalaya

Jim and Gladys Core were some of the original vendors at the Covington Farmer’s market twenty five years ago. Jim...

Read More