Thomas’ zesty flavored oyster crackers
A tasty, savory appetizer recipe featuring oyster crackers from my nephew’s kitchen. His warning: it is not an oyster on a cracker!
Fast, hearty, and delicious chicken, leek, and artichoke penne
Oh. My. Gosh. This improvised dinner that was absolutely, fabulously divine, with a hint of earthiness from the mushrooms, flavor from the leeks, and brightness from the artichoke hearts all coming together to coat the penne with love and delicioiusness. It’s easy to make, with a simple broth of just artichoke water, butter, and olive oil thickened with a bit of flour. Read on!
Curried celery root soup
Here’s a recipe for fabulous warming winter root vegetable soup recipe with celeriac and curry. It’s my delicious and divine interpretation of a soup we tried at Big Sur’s Nepenthe one night. Easily adaptable to a vegetarian diet and completely gluten-free. Enjoy!
Herb and nasturtium biscuits à la Julia Child
Cooking with flowers – this is one of my 2013 New Year’s resolutions, so I couldn’t resist sneaking nasturtium petals into Julia Child’s herb biscuits this morning. Her classic recipe produces light, flaky biscuits, and the addition lemon pepper and spicy nasturtium petals add extra zing. Lovely at brunch with scrambled egg or at dinner with curried celery root soup. Click through for the recipe.
Green beef or well-traveled cows?
Unless you have the room to pasture a cow in your backyard, the meat you consume has to travel. Taking carbon footprint, environmental, and health concerns into account, how can we make thoughtful choices on the meat we purchase? Here are a few considerations.
Meatless Monday: Potato leek soup with a twist of fennel and artichoke
Fennel and artichoke hearts add an earthy twist to Julia Child’s excellent potato leek soup – a quick entree I learned to make forever ago from her Mastering the Art of French Cooking. In addition to 2 large chopped leeks – the white part only...Leftover rotisserie chicken stock
Toss your leftover rotisserie chicken in a pot with a few vegetables, herbs if you desire, and some water. Simmer as long as you can stand it, and you’ll have a perfect, luscious, rich, nutrient-laden stock to use as a base for your soups and sauces.
Sliced buttered radishes
We’ve been on a warm buttered radish kick lately, serving them up every couple of days on top of a slice of fresh baguette and topped with a bit of crunchy green salad. Mmmm. If you’ve never tried these, give it a go. . . it’s the simplest side dish...
Quick and easy summer appetizer
Need a dressy appetizer for a summer potluck? Here’s a ridiculously fast and delicious dish to throw together: shrimp and avocado salsa. There’s no cooking involved, so it’s perfect for the heat of a summer kitchen . . . but save it for the indoor...
Taste memory of Loreto: pineapple and jalapeño salsa
“If we’re in Mexico, does the menu really have to say Mexican food?” This from my very astute Kid Two while reading the offerings at Loreto’s La Palapa, a tourist destination-type restaurant conveniently situated between the ocean and the town...
Corn and Poblano Chowder Recipe
“Rich, rich, rich, pale green with teeny tiny flecks of carrot and a perfect corn, cream, poblano balance” – that’s what I jotted down about el Papagayo’s crema de elote y poblano – cream of corn and poblano. Of all the wonderful...Welcome to my skillet!
I'm Maggie, a food-loving, curiosity-seeking, nature-loving mom. I'm here serving up bite-sized recipes, raves, and reviews about food and family, food and culture, food and the environment, and food and travel. Thanks for stopping by!
