Recipes from a Reluctant Home Chef
Recipes from a Reluctant Home Chef
This is a quick and easy seasonal variation of a parfait we traditionally make during the holidays. Summer fruit and a high quality granola make this a quick breakfast for rushed mornings or a healthy alternative to afternoon snacks.
Developed and refined over the past 20 years, this Chocolate Chip cookie recipe has become our family favorite. And with a few simple “secret” tricks, you’ll have a batch of the most delicious cookies everyone will love.
Parsnips really are one of my favorite vegetables. They bring the starchiness of a potato, the snap of a carrot, and an unmistakable sweetness that can brighten almost any dish. This is my take on creating an alternative to the standard mashed potato side dish. It is bursting with flavor and makes an incredible compliment …
An amazing alternative to a traditional Italian pesto, this French take adds subtle licorice and roasted nut notes to the familiar garlicy sauce. You’ll find it equally compliments seafood dishes like scallops and halibut, along with your favorite pastas.
A milder, silkier alternative to sour cream, once you make it fresh, you’ll never want to go back.
This baked version of Teriyaki Chicken is an easy (and mostly passive) way of making this family favorite dish. Pair it with Wok Fried Rice and you’ll have a “go to” meal that is healthier and tastier than your local take-out.
Bright and vibrant with a tangy bite, this traditional chimichurri is not only easy to make, but goes great with grilled meats, crusty baguettes, or as your new favorite garlicky table condiment.
I first made this sauce on a whim for some steak-lovers we invited over for a dinner party. The steaks were being prepared on the grill, so I didn’t have the beef drippings you would typically use as the base of this sauce. The beef bullion paste turned out to be a great, perhaps better, …
This nice, tart Lemon Curd will be right at home on any English table. Quick and easy to make, you’ll be whipping-up a fresh batch in no time! This recipe makes about 14oz – which is great for table use – but can easily be scaled-up for desserts like Lemon Meringue Pie or Summer Citrus …