Smoked Salmon Spread

What is the difference between a spread and a dip?  In my book, a spread should be thicker (not runny) and a dip should be able to be scooped up and eaten with a chip or a delicate cracker.   You don't want your spread dripping through your bread and making it soggy and you don't want your chip to get stuck mid dip - like a tire in the mud. This smoked salmon and cream cheese spread is meant to slather on toast or a bagel for a simple but delicious breakfast.  But, I will say, that I did ... Continue Reading

The Perfect Giant Meatball

Let's face it, there is something really appealing about eating a giant meatball.  It's like a feat.  Sure you can eat ten smaller meatballs and you are bound to be just as full but there is so much less satisfaction than knowing you conquered the giant meatball, right?  And just the presentation alone is worth it, friends.  Here's your plate and your one giant meatball.  Enjoy.  People get a kick out of it. least I do. I've made a lot of meatballs in my life and there are ... Continue Reading

The Perfect Meatball

Oh yeah.  I said it.  It's a bold move to call this the perfect meatball but I really think I may have a winner.  Take it from the girl who has made countless meatballs over the years and tried every kind of technique and recipe out there.  This recipe is culmination of my years of learning and refining.  And the best part?  It's a pretty straightforward, basic recipe.  No gimmics.  But trust me....this ain't your mamma's meatball.  It is crunchy on the outside and oh-so-tender on the ... Continue Reading

Tea Sandwiches

These tea sandwiches are perfect for any crowd and any occasion when it comes to easy entertaining.  There is a vegetarian version and a meat version so you can have all the bases covered and they both have a scrumptious herbed butter on the bread that resembles the classic watercress tea sandwiches served in England.  Perhaps best of all is that this is one of those easy, no-cook recipes but still looks fancy for entertaining.  These tea sandwiches can be part of a brunch, bridal shower, ... Continue Reading

Beef Short Rib Mini Tacos with Pickled Radish

Looking for that great appetizer that will make you look like a chef?  This is that kind of a dish.  It's not a traditional taco with Mexican flavors.  It's has more of a hearty beef flavor to it from the slow cooking process with wine and herbs and tomato paste.  By itself it's not spicy at all.  But I definitely recommend serving it with an array of toppings including the pickled radish.  When you serve something as rich as slow cooked beef you need something to cut through that ... Continue Reading

Flank Steak Fajita Roll Ups

Flank steak makes a wonderful fajita because it's a flavorful cut of meat that isn't too expensive and, when cooked right, it's super tender.  I really like to marinate the steak as long as possible, at least for a few hours, but overnight is even better.  The steak is the star of the dish here, closely followed by the sweet peppers and onion and the creamy Garlic Parsley Spread so it's important to get the cooking of the steak right.  Cumin is a classic flavor with fajitas but if you ... Continue Reading

Crispy Potato with Flank Steak and Horseradish Creme Fraiche

The holidays are all about gatherings and good times and food is such a central part to that.  When I entertain at the holidays, whichever holiday it is, I like to pick dishes that use seasonal ingredients and where the flavors are reminiscent of that holiday.  For me, the Christmas season usually has some kind of a beef dish with horseradish sauce involved, which is a rich dish, so I though it would be fun to make a dish with those classic ... Continue Reading

Mini Meatloaf with Habanero Spiked Ketchup

I am bringing meatloaf back to the dinner party.  For people who like meat, most enjoy a good meatloaf.  I don't know if it's nostalgia or they just like it but I'm one of those people.  Yet it's mostly considered a family night meal and not necessarily something you'd serve for company.  So I thought I'd try to dress it up a bit and maybe change it's reputation.  I made free-form little meatloafs so each person can have their own and I added ... Continue Reading

Filet Mignon with Crispy Shallots

It's not often that we splurge on a big steak.  So when I decided it seemed like a good night to do it I took my five year old son with me to the grocery store and asked him what kind of steak he wanted.  He was so excited he chose the biggest bone-in rib eye steak in the meat case.  I laughed because that's not exactly what I had in mind and was able to talk him into these beautiful (slightly smaller) Filets but only if I promised him his own.  Later, ... Continue Reading

Bolognese Sauce with Breadcrumb Gremolata

I've often said this dish would be my last meal on earth if I had the choice.  It's just so darn....goooood.  And satisfying....and yummy. It's a dish I've been making for years and years now for friends and family and it's always a crowd favorite. The depth of flavor is really what sets this dish apart from other meat sauces I've tried.  And those deep, complex flavors can an only be achieved over time as the tomatoes and the meat and the wine ... Continue Reading