Risotto allo Zafferano (Saffron Risotto)
This risotto gets its deeper color from the combination of saffron and homemade vegetable stock made from veggies, mushrooms, and onion...
Ingredient Spotlight: Saffron
On the left is several tablespoons of Mexican saffron which cost about 25 cents. On the right, is a pinch of saffron threads worth about...
Ingredient Spotlight: Cumin
I use cumin several times a week in my cooking. It’s a versatile spice because it is found in so many different cuisines: Mexican,...
Barbeque Kale Chips
The first time I ate a kale chip, I thought, “What’s the big deal? This is what people are raving about? It tastes like kale and salt!”...
Ingredient Spotlight: Paprika
When T. Rex and I were first married, I made deviled eggs and I sprinkled the top of them with paprika. I thought the rusty orange...
Spicy Blueberry Cheese Dip
The inspiration for this comes from two places: my blueberry sauce which I normally serve over cheese blintzes and my mom’s pepper jelly...
Cauliflower, Carrots, Coconut & Coriander over Coconut Basmati Rice!
Cauliflower is a misunderstood vegetable that rarely seems to shine. Sure, it takes its place on vegetable trays or as a stand-in for...
Ingredient Spotlight: Coriander
In the United States, coriander is known by its more common name: cilantro. This name exchange can be a bit confusing, however. In most...
Two Versions Tortilla Casserole
This is an easy, slightly spicy casserole that has a lot of flavor for both vegetarians and meat-eaters. You can put it together ahead...
Ingredient Spotlight: Chili Peppers
Jalapeño, dried cayenne, and candied habanero peppers. I grew both the cayenne and habaneros. When I was 19 and still pretty dumb, I had...
