• Recipes,  Something Savory

    Beef Stew with Rosemary

    Here is a recipe I made recently for a hearty and filling homemade beef stew. The stew is made with good quality stewing steak and plenty of red wine and rosemary for depth and flavor. Instead of starchy potatoes, I used onions, carrots, parsnips and green peas to add texture and volume. Parsnips are root vegetables, closely resembling carrots, and are a great substitute for potatoes if you are watching your carbs. Choosing a good quality red wine is key – I used a nice Vredenhof Cabernet Sauvignon, which made the stew a lovely dark burgundy color. After simmering for 2 1/2 hours+, the meat was tender and soft, and all of the flavors melded together perfectly. It’s my favorite beef stew recipe and can’t be beat for a simple yet satisfying dinner served with crusty bread (or on its own!) on a cool autumn night.

  • Recipes,  Something Savory

    Curried Dhal with Grilled Eggplant

    I had some extra red lentils leftover from when I made my Red Lentil, Carrot & Cumin Soup, so I decided to make another dish featuring these much-loved legumes. Prior to this recent lentil kick, I didn’t realize how high in protein lentils are. In fact, they contain 26 grams of protein per 100 grams and are also low in fat and a good source of fiber. All the more reason to enjoy lentils more often. Anyway, this is a delightfully tasty recipe for curried lentils topped with grilled eggplant. The lentils are cooked in turmeric and tamarind paste and then finished off with a healthy dose of curry powder, onions, garlic and ginger. The result is a sweet and sour taste with plenty of kick. The lentils are good on their own, but adding some grilled eggplant slices on top makes it a nice light meal. Enjoy!!

  • Recipes,  Something Savory

    Red Lentil, Carrot & Cumin Soup

    Here is a lovely recipe for a healthy Red Lentil, Carrot & Cumin Soup. This soup is full of warm, spicy flavors and quite simple to make. I always like to cook a few healthy dinners during the week to balance out some indulgent ones frequently consumed on the weekends (see here and here), and this fit the bill perfectly. The only (fairly) time consuming part is the shredding of the carrots, however, if you have a food processor with a grating attachment, the process is very quick! (Purchasing a high quality food processor is a life-changing addition to any kitchen as many of you know!) This soup doesn’t contain any butter, milk, or cream,

  • Recipes,  Something Savory

    Secret Chicken Noodle Soup

    There is nothing more comforting and warming than a bowl of homemade chicken noodle soup. I have a secret recipe that will change how you make chicken soup forever (promise!). The ingredient list may seem ordinary and pretty straightforward, but it’s the method that will create the most richly colored and full flavored soup. The key is to

  • Recipes,  Something Savory

    Chicken Saltimbocca

    Chicken Saltimbocca is an old-school Italian dish with a ton of flavor and pizazz. Saltimbocca translates to “jump in the mouth” and it’s easy to understand how this meal got its name once you take your first bite. You may think Chicken Saltimbocca is only something to enjoy at your favorite Italian restaurant, but my at-home recipe is easy and makes for one delicious meal.

    The essential elements of Chicken Saltimbocca include prosciutto, fresh sage leaves and a white wine sauce. It can be made using

  • Recipes,  Something Savory

    Frittata with Bacon & Fresh Ricotta

    Frittatas are famous for being quick and easy to make and for that reason I find myself baking them quite often whenever I am in need of a simple, weeknight dinner. In the past I have experimented with many different combinations of ingredients, one of my favorites being asparagus and gruyere. Your creativity as a cook is really allowed to shine because there are essentially no rules in frittata-making and the possibilities are pretty much endless. Another great thing is that it’s just as good at room temperature as it is straight out of the oven, so it can be made in advance if necessary.

  • Recipes,  Something Savory

    Chicken with 40 Cloves of Garlic

    Last night I made the classic Provençal recipe, “Chicken with 40 Cloves of Garlic.” This recipe has been around for decades and I’m determined to make it trendy again. I love garlic, so I knew I’d enjoy any sort of recipe that features it in a large quantity, but you really don’t have to be a die-hard garlic lover to fancy this dish. The garlic is slow-roasted and softened during the cooking process, so the usually strong flavor is mellowed and smooth as butter.

  • Recipes,  Something Savory

    Authentic French Cassoulet

    It’s quite possible that making a cassoulet has been my greatest culinary achievement to date. A cassoulet is a rustic, slow-cooked stew hailing from the southwest region of France, full of hearty beans, herbs, and rich, juicy meats. Whenever my husband and I are in Paris, we stop at our favorite bistro smack dab in the middle of the 7ème, Fontaine de Mars, to enjoy this special meal. Fontaine de Mars is a quintessential French bistro complete with brusque waiters, tables too close together, checked linens, flowing Sancerre, and some of the best French cuisine we’ve ever tasted. It’s location is second to none, and many nights we have found ourselves leaving the restaurant late at night and stumbling upon the illuminated Eiffel Tower

  • Recipes,  Something Savory

    Grilled Tandoori Chicken

    This past weekend I set out to make one of my favorite Indian dishes, the hugely popular Tandoori chicken. There are many different variations on tandoori chicken, but I wanted to recreate the most authentic one possible based on some great dinners I have had at top Indian restaurants. It was a scorching hot Sunday here in London, so we grilled the chicken on skewers along with some summer vegetables. The chicken is marinated in a thick sauce made of yogurt and spices, which creates