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An Asian-Inspired Dinner Party or Anyone Can Cook Anything!

Yeah, that’s my take on cooking food outside your ethnicity. All it takes is knowing what you like, a few good seasoning agents*, a dash of confidence and access to google for recipes or to answer any last-minute questions. It may not be “authentic”, but it could (should) be tasty.

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Thanksgiving Appetizers: Creative Cooking Crew Round-Up

8316344214_9d16bebb6e_zThanksgiving dinner is most everyone’s favorite holiday meal. But, we always lament afterwards that we ate too much. Check out these wonderful light bites that our Creative Cooking Crew made for cocktail appetizers. They’ll leave plenty of room for your turkey, stuffing and all its accompaniments. Continue Reading

“Bite and Sip” | A Thanksgiving Appetizer

“You’re invited to a Thanksgiving dinner party — bring an appetizer.” That was the theme for this month’s Creative Cooking Crew’s challenge.
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Really ‘Cool’: Watermelon Soup with Cilantro Drizzle

Fruit soup is a delicate balancing act — you want the sweetness of the fruit but you also want to balance that sweetness with a little acid and piquant heat. I think I accomplished just that for this month’s 5 Star Makeover Challenge: chilled soup. Continue Reading

Morel Raviolo • A Cooking Club Challenge

Welcome to Le Morel, a virtual restaurant and the result of the current 5 Star Cooking Club challenge.

[5 Star is a band of about 25 fearless food bloggers who take on monthly culinary challenges prompted by the evil twins, Natasha and Laz <just joking. No vote-pandering is involved with these challenges. We do it for ourselves. We do it for the love of our art. We do it for fun. And, we do it for the pleasure of our readers.]

So, come on in and take a seat while I introduce you to the other cooks in the Le Morel kitchen and entice you with our 3-course morel tasting dinner.

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Salmon and White Asparagus Soup with Caviar Floating Island

Sometimes when I get an idea, I can’t get it out of my head. I just have to do it. Like immediately! Continue Reading

Putting the Finishing Touches on Roasted Butternut Squash Soup

In the almost 4 years I’ve been blogging, photographing and sharing food with all of you, I’ve written a thing or two about ‘finishing touches’. In fact, one of my early posts from August 2008 was my way of introducing you to the concept and my kitchen mantra:  just because it’s cooked (or plated) doesn’t mean it’s ready to be served.

Not very eloquent but you get the point, right? Continue Reading

And the Winner Is…

Thank you to everyone who participated in my search to find something interesting to put in my cup and saucer set. I found it fascinating that the majority of the suggestions were ‘sweet’. I don’t know why that continues to surprise me. The internet is lopsided with recipes for desserts and other sweet endings (or in-betweens).

But, that’s not me. And since I have to eat what I make, I satisfied my palate. Continue Reading

Kale and Lentil Soup with Pork

I may be the last person on the planet to know kale and lentils work well together. According to google, that combo has been done…in soups, stews, sautes, pilafs, pastas, curried, etc.

That’s a comeuppance. I thought I was creating something new. Continue Reading

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