Quinoa Salad with Spring Vegetables and Fridgie Confessions

Quinoa Salad with Spring Vegetables and Fridgie Confessions

Chef Robin Song of Hog & Rocks shows us how to make this tasty and versatile quinoa salad, and throws in some great cooking and prep tips. Also, a peek into my fridge. Oh, boy.

Roasted Beet and Goat Cheese Arancini with Balsamic Glaze

Roasted Beet and Goat Cheese Arancini with Balsamic Glaze

Traditional Italian arancini get an eye-catching makeover with a vibrant roasted beet puree. Fragrant crushed rosemary brings out the sweet earthiness of the beets, and a tangy goat cheese center gives a burst of creamy decadence. A drizzle of balsamic reduction tops it off on a bright note!

Jambalaya Arancini

Jambalaya Arancini

If New Orleans and Sicily had a food baby, this is what you'd get. These fried rice balls get a jazzy makeover with jambalaya instead of the traditional risotto. Oozy smoked Gouda in the center play well with the spices and rich flavor of the jambalaya.

Kale Pesto Quinoa + 10 Irish Beers for St. Patrick’s Day

Kale Pesto Quinoa + 10 Irish Beers for St. Patrick’s Day

Go green this St. Paddy's day with this healthy yet hearty quinoa salad. Makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch.

Melon and Prosciutto Risotto Recipe

Melon and Prosciutto Risotto Recipe

Cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano are combined into a divine risotto. Sweet, salty, and not too heavy.

Butternut Squash Polenta Two Ways

Butternut Squash Polenta Two Ways

Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've paired butternut squash polenta with saucy, tangy pulled pork. For leftovers, we have pretty polenta cakes topped with a roasted veggie spread.

Cooking Class at Ramekins with Joyce Goldstein

Cooking Class at Ramekins with Joyce Goldstein

Cooking with Joyce Goldstein at the Ramekins Cooking School and Inn in Sonoma: Warm Scallop and Mushroom Salad, Crab and Fennel Risotto with Meyer Lemon Gremolata, Pork with Chestnuts served with Pumpkin Polenta, Blood Orange Marmalade Tart

Butternut Squash Risotto

Butternut Squash Risotto

This Butternut Squash Risotto is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.

Pomegranates

Pomegranates

Pomegranates are such a magical fruit. Smooth and conservative on the outside, once you split it open though, a lurid flood of color hits your eye. Perfect for Coconut Israeli Couscous Studded with Pomegranate.

The Chicken or the Egg?

The Chicken or the Egg?

In my house, the Chicken came first, Thursday night for dinner…but the Egg followed not long after for a delicious Saturday brunch! I am all about making my life as easy as possible, and it truly gives me great joy when I can create a satisfying “take 2” meal using leftovers: Balsamic Glazed Chicken served with Spinach Cheese Polenta & Eggs Sunny Side Up, over Spinach Cheese Polenta, drizzled with Balsamic Glaze.