Caramelizing onions changes the flavor dramatically. As the name implies, the onions have a much sweeter flavor and richer color when cooked using this method. This happens because onions have a high sugar content. That sugar is released during the cooking process. Caramelized onions are wonderful as an accompaniment to grilled steak, as a [...]

I thawed out some chicken having no idea what I planned to do with it. Then I remembered the extra mushrooms I’d bought for the Terriyaki Scallop Stir Fry.
Ingredients:
4 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 small onion, finely chopped
8 ounces crimini mushrooms, quartered
1/2 cup dry white wine
2 tablespoons corn [...]

Stir fries are great. They’re easy, filling, and you can substitute so many of the ingredients if you just want to use what’s on hand. I had a craving for scallops the other night and came up with this concoction.
Ingredients:
2 tablespoons peanut oil
3/4 pound sea scallops
8 ounces sliced crimini mushrooms
1 red bell pepper, cut into 1″ pieces
1 zucchini, [...]

The July 2007 issue of Bon Appétit had a wonderful recipe for Fresh Corn and Basil Cornbread. Having an abundance of basil in my herb garden, I thought this would be an excellent use for it. I decided to serve it up with the amazing Chipotle Lime Bacon-Wrapped Shrimp recently posted on Simply [...]

I found this recipe in the July 2002 issue of Gourmet magazine. The combination of flavors and color in this dish is fantastic! It’s the perfect summer side dish for grilled steak.
Make sure you use a sharp knife for peeling and NOT a vegetable peeler. Otherwise, you’ll end up making a mess [...]