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Chicken Pot Pie: A Modern Twist on a Classic FavoriteChicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh.

Imagine the hearty goodness of of the classic dish you’ve always enjoyed – but served in an unexpected, elegant way.

The Modern Twist: Puff Pastry and Vol-au-VentsHere’s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry.

Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor.

Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie.

Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home.

The Evolution of Comfort Food: Chicken Pot PieThe history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling.

Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple.

But there’s no need to settle for a tasteless pot pie from the freezer.

You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch.

Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky EleganceMy recipe is super simple and extra delicious, and here’s what makes it a standout:

1. It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don’t skip this step.
2. Save time with store-bought chicken stock. But you’ll pump up the “chickeny” flavor by cooking the chicken for the pot pie in the store-bought broth.
3. Served in a voul-au-vent, this dish is magical.

Chicken pot pie has never looked or tasted so good.

With a little prep ahead of time, it’s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests.

So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way.

PrintChicken Pot PiePrint RecipePin RecipeCreamy chicken pot pie soup paired with flaky puff pastry vol-au-vents is a comforting, elegant twist on a classic favorite.

• Author: Chef Sandra Lewis IngredientsUnitsUSM* 1/2 chicken (1 breast, 1 leg, 1 thigh, and 1 wing)
• 2 quarts of chicken stock + water as needed
• 1 sachet d’épices (recipe below)
• 6 oz pale roux (recipe below)
• 1 cup frozen peas, defrosted
• 3/4 cup russet potato, small dice
• 1/2 cup carrots, small dice
• 1/2 celery, small dice
• 1/2 cup leek, matchstick
• 1/2 teaspoon thyme
• 2 egg yolks
• 1/2 cup heavy whipping cream
• 1 lemon
• kosher salt, to taste
• white pepper, to taste
• 1 bunch of parsley, chopped, 4 stems reserved
• 1 – 2 sheets of puff pastry

Sachet d’épices

• 1 bay leaf
• 1–2 sprigs of fresh thyme
• 2 parsley stems
• 3 whole black peppercorns
• 1 small clove of garlic, smashed
• cheesecloth
• kitchen twine

Roux

• 3 tablespoons unsalted butter
• 2/3 cup flour

Puff Pastry

• 1–2 sheets of puff pastry
• 1 whole egg
• 1 tablespoon of water Cook ModePrevent your screen from going darkInstructions1. Add the chicken stock and the raw chicken to a stockpot with the sachet d’épices.
• Simmer the stock with the chicken and sachet d’épices until the chicken is cooked through, 45 minutes to an hour. As the chicken simmers, add water to keep the chicken submerged and skim off any impurities as needed.
• Remove the sachet, strain the stock and measure it. Add just enough water to ensure you have 2 quarts and return it to the stockpot, if needed.
• Add the cooked roux (instructions below) to the stock. Simmer for 30 minutes.
• Debone the chicken and set aside.
• Once the stock and the roux have simmered for 30 minutes, add the potatoes, carrots, celery, and leeks to the stock. Simmer for 5 minute or until the vegetables are tender.
• Whisk the egg yolks together and then combine with the cream.
• Temper the egg yolk and cream mixture with a bit of the liquid from the pot pie vegetable mixture and then add it to the stockpot.
• Add the defrosted peas, thyme, and the reserved chicken meat.
• Heat the pot pie mixture until the peas and the chicken are heated through.
• Taste and season with kosher salt, and white pepper, if desired.
• Add a splash of fresh lemon juice.
• Ladle the pot pie mixture into the pastry shells.
• Garnish with chopped parsley and red pepper flakes.

Sachet d’epice

1. Tie together the sachet ingredients in a piece of cheesecloth using a piece of kitchen twine.

Roux

1. Melt the butter in a small saucepan over medium heat.
2. Once melted, stir the flour into the butter to create a smooth paste. (If the mixture is not smooth, add more butter bit by bit until the mixture smoothes out.
3. Continue stirring and cooking the roux over the heat until the roux is bubbly and has a light, pale color.
4. Remove the roux from the heat and allow it to cool until it’s time to incorporate it into the pot pie mixture.

Puff Pastry

1. Preheat your oven to 400˚F.
2. Whisk together the egg and 1 tablespoon of the water to create an egg wash.
3. Lay the puff pastry on a lightly floured surface. If needed, even out the pastry (flatten fold marks, etc.) with a floured rolling pin.
4. Use a 3-inch cutter to cut as many circles as will fit on the pastry sheet. Remove 1/2 of the circles to a sheet tray lined with parchment paper.
5. Use a fork to create hash marks in the center of the 3-inch circles on the parchment paper paper.
6. Brush with the egg wash.
7. On the remaining circles, use a 2.5-inch cutter to create rings. (This will leave a small circle of puff pastry that can be baked and used as a “lid” for the pot pies.)
8. Lay the rings on top of the 3-inch circles. Brush the rings with the egg wash.
9. Bake for 12- 15 minutes, or until the pastry is puffed and golden brown.
10. Remove from the oven and allow to cool slightly. If the centers of the puff pastry have risen, use your finger to lightly push them down.
11. Allow the pastries to cool slightly before filling. Notes* If you don’t want to take the time to make the vol-au-vents, pour the finished pot pie mixture into a large casserole dish. Lay the puff pastry over the top and seal it around the edges of the casserole dish. Increase the bake time to between 20 and 40 minutes, or until the pastry is puffed and golden brown.
12. If you don’t have any cheesecloth to make a sachet, place the contents of the sachet directly into the broth and strain them out. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine.

Why a Brine is BeneficialThe challenge is this.Meat is muscle and the color of the meat reflects how those muscles are used.

More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat.

The breast muscle is not as active, so that means less myoglobin and whiter meat.

The myoglobin-rich, darker muscles take longer to cook.

So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge.

To tackle this, consider brining your turkey.

Why a Turkey Brine Means Moist Meat For centuries salt has been used as a preservative and a part of food preparation.

Brining, or soaking the bird overnight in a salt solution, ensures moist results.

The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid.

The end result is a tasty, tender, and juicy turkey.

My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come.

Give it a try this holiday season.

In addition, here are some tips on how to brine your Thanksgiving turkey.

Tips on How to Brine Your Thanksgiving Turkey 1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey.

1. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine.

2. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security.

3. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking.

That’s it!

While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table.

Looking for some sides to go with that beautiful turkey? Try these:

Cornbread Dressing

Sweet and Sour Green Beans

Garlic and Sage Gravy

PrintHow to Brine Your Thanksgiving TurkeyPrint RecipePin RecipeUse this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal.

• Author: Chef Sandra Lewis
• Prep Time: 30 minutes
• Cook Time: 18-20 hours
• Total Time: 0 hours
• Yield: 8 quarts of brining liquid IngredientsUnitsUSM* 8 quarts of cold water
• 2 cups kosher salt
• 8 large fresh or dried bay leaves
• 2 tablespoons allspice
• 2 tablespoons black peppercorns
• 1–16-17 lb turkey, giblets and neck removed Cook ModePrevent your screen from going darkInstructions1. Line an extra-large pot or bowl with two plastic bags large enough for your turkey and the brining liquid. Or use a bucket or other large container that will fit in your refrigerator.
• Mix together 4 quarts of water, the salt, bay leaves, allspice, and peppercorns in a large stockpot.
• Heat the salt mixture over medium-high heat until the salt dissolves.
• Remove from the heat and add the remaining 4 quarts of water to the brine.
• Place your turkey inside the plastic bags (or bucket) and add the brine. If using plastic bags, press out as much air as possible from the bags and tie them up tight.
• Refrigerate the turkey in its brine for 18-20 hours.
• Remove the bird from the brine. Pat it dry and prepare the turkey using your favorite recipe. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Grilled Branzino: A Dance of Mediterranean FlavorsImagine a balmy evening with the gentle roll of sea waves in the background and the air is filled with the enticing aroma of fresh fish grilling over a hot flame.

You may not live seaside but you’ll feel like you’re there with this recipe – Grilled Branzino.

What’s branzino you ask? It’s a Mediterranean seabass that’s about to take your taste buds on a vibrant journey. It’s a recipe so delightful that you’ll want to cook and share it with every one you know.

The Star of the Show: BranzinoBranzino, also known as European seabass, is a gem from the deep blue.

This fish has been swimming through the culinary traditions of the Mediterranean for centuries. And this dish embodies the simplicity and elegance of coastal cuisine.

Branzino’s flesh is white, delicate, and flaky with a mildly sweet flavor that makes it highly versatile in the culinary world.

And, because of it’s mild taste branzino is an excellent pairing with bold seasonings and sauces.

The benefit of grilling a whole branzino (or any whole fish) is that the juices and fats released from the head, skin, and bones into the flesh of the fish ensures a tasty and succulent fish.

You’ll need to navigate the branzino’s delicate bone structure when consuming the fish whole, but this does not detract from the overall pleasure of this meal.

And it’s simple to prepare.

Prepping and Grilling Your BranzinoStart by salting the cavity of your Branzino after you’ve rinsed it and patted it dry.

Oil the fish well to protect the skin as it grills.

Then stuff it with lemon slices, parsley, and smashed garlic cloves to permeate the flesh of the fish with flavor.

Grill your fish for seven minutes per side between 500-550˚F. This temperature ensures a crispy skin and some attractive grill marks.

Mediterranean Gremolata for Grilled BranzinoThe garnish for this dish is a flavor explosion and perfect companion to branzino’s mild flavor: kalamata olives, capers, lemon zest, chopped parsley, a generous drizzle of olive oil, and a splash of lemon juice.

Blister a handful of grape tomatoes in a skillet for a final dash of color on the plate.

It’s quintessential Mediterranean and an addiction of flavors.

Whole grilled branzino is a visually striking presentation with a rustic and elegant charm that will engage the diners at your table.

Add a Mediterranean soundtrack to your gathering and you will find that with your family and friends and satisfying food, there’s no better place than the home table.

Serve this fish over a Mediterranean Quinoa Salad.

Give this fish marinade a try sometime.

Cowlitz River Salmon Marinade

PrintGrilled BranzinoPrint RecipePin RecipeGrilled branzino is easy, beautiful, and delicious topped with a vibrant Mediterranean gremolata of kalamata olives, capers, and lemon zest.

• Author: Chef Sandra Lewis
• Prep Time: 20
• Cook Time: 14
• Total Time: 34 minutes
• Yield: 1 serving Ingredients* 1 whole branzino per person, gutted, scaled with fins removed
• 4 (or more) parsley sprigs
• 3–4 garlic cloves, smashed
• 3–4 lemon slices
• kosher salt
• olive oil

Gremolata (per fish)

• 3 tablespoons kalamata olives, chopped
• 1 teaspoon capers
• zest from 1 lemon
• olive oil

Garnish (per fish)

• 3 grape tomatoes, blistered in a dry cast iron skillet
• 1 tablespoon parsley, chopped
• fresh lemon juice

• olive oil Cook ModePrevent your screen from going darkInstructionsGrilled Branzino

• Rinse the branzino under cold water and pat dry with paper towels.

• Drizzle the branzino with olive oil and use your hands to distribute it evenly over the skin of the fish.
• Season the inside of the fish’s cavity with kosher salt.
• Stuff the cavity with the parsley, smashed garlic, and lemon slices.
• Place the branzino on a grill preheated to 500˚F-550˚F.
• Grill for about 7 minutes on each side.

Gremolata

1. Mix together the chopped olives, capers, and lemon zest.
2. Drizzle in some olive oil to give the mixture some moisture.

Assembly

1. Remove the branzino from the grill to a plate.
2. Pour the gremolata over the top of the fish.
3. Scatter the blistered tomatoes around the fish.
4. Top with the chopped parsley, an additional drizzle of of olive oil, and a squeeze of fresh lemon juice. Notes* Other whole fish options instead of branzino: trout, ruby red trout, snapper, and salmon. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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What’s the green, herbaceous sauce that hails from Argentina and Uruguay that will elevate your meals from mundane to magnificent?

It’s chimichurri sauce.

Traditionally made with fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes, this sauce is the perfect blend of savory, tangy, and slightly spicy.

It is indeed the perfect blend of flavors that will elevate your meals from mundane to magnificent.

A Dash of Chimichurri HistoryNo one knows for sure who can rightly claim the bragging rights for the invention of this delicious sauce.

Some give credit to an Irishman living in Argentina named Jimmy McCurry who concocted the sauce using local ingredients because he longed for a replacement of his beloved Worcestershire sauce.

Another story suggests Basque immigrants invented and named the sauce with a word that means “hodgepodge” and sounds very similar to chimichurri.

Regardless of its etymology, this sauce is a beloved companion to the Argentine asado (or barbecue) for generations.

Picture gauchos, Argentine cowboys, grilling meats over an open flame, basting them with chimichurri to keep them juicy and packed with flavor and serving a bit of chimichurri on the side as a condiment.

Versatility Beyond the GrillChimichurri is best known as a go-to sauce for grilled meats. But this magical green sauce is like a culinary fairy godmother that turns everyday ingredients into a feast fit for royalty.

Here are some creative ways to add the zing of this addicting sauce to your weeknight dinners.

1. Dipping Delight. Serve chimichurri as a dip for roasted vegetables, or even as a fresh alternative to salsa with your favorite chips.

2. Salad Superstar. Drizzle chimichurri over a simple salad for an instant flavor boost. It pairs beautifully with fresh greens, tomatoes, and avocados.

3. Flavor Booster. Add a dollop of chimichurri to your burgers, sandwiches, eggs cooked in any way for a zesty, herbaceous kick.

Make It Your OwnWith minimal prep time and no cooking required, chimichurri is a breeze to whip up. Just chop, mix, and you’re ready to go. It’s a fantastic option for busy weeknights and delivers maximum flavor with minimum fuss.

One of chimichurri’s best characteristics is its adaptability. Put it on anything and don’t be afraid to experiment with the basic recipe to suit your tastes.

Add a squeeze of lemon or lime, or toss in some cilantro to add a distinct, bright flavor.

So what are you waiting for? Dive into the world of chimichurri and let this magical sauce make your tastebuds dance. Whether you’re hosting a barbecue, looking to jazz up a weeknight dinner or simply explore something new, chimichurri is your go-to sauce for adding excitement to any meal.

Ready to grill? Check out this article on how to know when your grilled meat is done.

How To Know When Grilled Meat Is Done

Looking for more ways to use fresh parsley? Make tabbouleh.

PrintChimichurriPrint RecipePin RecipeMake chimichurri to add a punch of flavor to any dish, grilled meats, eggs, or vegetables. It’s super easy to make even on a weeknight.

• Author: Chef Sandra Lewis
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 1/2 cup IngredientsUnitsUSM* 2 cups packed fresh parsley leaves (or cilantro, or a mix of both)
• 2 smashed garlic cloves
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• kosher salt
• 2 tablespoons red wine vinegar Cook ModePrevent your screen from going darkInstructions1. Place the parsley, garlic, oregano, and red pepper flakes in blender or a food processor with the red wine vinegar and 1 tablespoon of the olive oil.
• Blend and drizzle in the remaining olive oil, stopping to scrape down the sides as needed.
• Add a bit of water or more olive oil to create your desired consistency.
• Taste and adjust the seasoning with kosher salt as needed. Notes* Parsley is traditionally used in chimichurri.
• If you’re a cilantro lover, use cilantro instead or mix it in. The cilantro makes the sauce even more refreshing and lively. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Discover the Delicious World of Kofta: A Flavorful JourneyHave you ever wondered what makes a simple dish of meatballs explode with flavor?

While you may be thinking that we are going to take a turn here to Italy. We’re not.

Instead our journey will take us across the Mediterranean Sea and through the aromatic streets of the Middle East with a beloved dish.

Kofta.

Sometimes spelled kafta or kufta, this delicious dish has a lineage that stretches back to ancient Persia where the term “kūfta” meant to grind or pound.

From Persia, kofta traveled through the bustling markets of the medieval Arab world making notable appearances in historical 10th and 13th century cookbooks.

Talk about a recipe with staying power.

The Magic Spice MixWhat makes kofta so irresistible?

It’s the harmonious blend of spices and herbs that elevate humble ground beef (or traditionally lamb) with a tantalizing blend of spices and herbs.

My recipe includes a blend of diced onions, fresh parsley, mint, coriander, cumin, paprika, cinnamon, ground ginger, granulated garlic, allspice, and my first love, red pepper flakes.

Kofta is a burst of flavor in every bite.

Crafting the Perfect KoftaThe secret to tender and juicy kofta lies in how you handle the meat.

Here are my top tips:

1. Keep it chilled. Work with cold meat to maintain its texture. Warm meat can become mushy and hard to manage.

2. Give it a gentle mix. Mix the ingredients just until combined. Overworking the meat can break down proteins and make your kofta tough. Think of it like a light massage and not a wrestling match.

3. Flavor fusion. During that gentle mix, ensure an even distribution of spices and herbs. Every bite should be a burst of balanced flavor.

4. Shape with care. Shape your kofta with a light hand to avoid overworking the meat. I use two scoops of a tablespoon to create the perfect size and shape without a lot of fuss. A 1-inch or less diameter is perfect with a weight of a little less than two ounces.

Cooking KoftaYou have choices when it comes to cooking the perfect kofta.

Shape it into a log around a skewer and grill, or you can pan fry.

My preferred method is baking.

Place your beautifully formed meatballs on a parchment lined sheet tray and bake at 350˚F for 15-20 minutes. The internal temp of the meatballs should register 165˚F.

Kofta meatballs make a delicious sandwich made with pita bread, hummus, tabbouleh, topped with a tahini sauce.

Whether your hosting a festive gathering or enjoying a cozy dinner at home, kofta is your ticket to a flavorful and unforgettable culinary adventure.

Tabbouleh is the perfect accompaniment.

Ditch the store-bought hummus. My hummus recipe is delicious and easy

Hummus

PrintKofta (Lebanese Meatballs)Print RecipePin Recipe Author: Chef Sandra Lewis * Prep Time: 20 * Cook Time: 20 * Total Time: 40 minutes * Yield: 4-6 servings IngredientsUnitsUSM 1 teaspoon kosher salt * 1 teaspoon coriander * 1 teaspoon cumin * 1/2 teaspoon paprika * 1/2 teaspoon cinnamon * 1/4 teaspoon ginger * 1/4 teaspoon granulated garlic * 1/4 teaspoon allspice * pinch of red pepper flakes * 1 lb ground beef * 1/2 cup white onion, finely chopped * 1/4 cup parsley, chopped * 1/4 cup mint, chopped * 1 egg, whisked

Tahini Sauce

• 1/2 cup Greek yogurt
• 1/4 cup tahini
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 garlic clove, minced (or more to taste)
• kosher salt

Optional

• Pita bread to make sandwiches Cook ModePrevent your screen from going darkInstructions1. Heat your oven to 350˚F.
• Mix together the kosher salt, coriander, cumin, paprika, cinnamon, ginger, granulated garlic, allspice, and red pepper flakes in a medium bowl.
• Add the onion, parsley, mint, ground beef and whisked egg to the seasonings bowl and gently mix just until combined.
• Form the meatballs by scooping out 2 tablespoons of the meat mixture and gently form a ball. Balls should weigh about 1.75 oz.
• Place the meatballs on a parchment-lined sheet tray. Bake for 15-20 minutes or until the internal temperature reaches 165˚F.
• Remove the meatballs from the parchment-lined sheet tray to a paper-towel lined sheet tray to cool.

Tahini Sauce

1. Stir together the yogurt, tahini, olive oil, lemon juice, and garlic until combined.
2. Taste and adjust the seasoning with kosher salt.

Kofta Pita Sandwich

1. Spread hummus on a pita bread.
2. Top the hummus with tabbouleh.
3. Top the hummus and tabbouleh with three meatballs.
4. Garnish with the tahini sauce.
5. Fold up the pita bread around the meatballs. Enjoy! Notes* Use 80/20 ground beef for the kofta. The higher fat content will help keep the meatballs moist.
6. Use ground lamb (traditionally used in kofta) or any other ground protein, turkey, chicken, pork. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Tabbouleh: A Fresh Salad FeastWhich ancient salad, whose primary ingredient is parsley, has captured the taste buds of people around the world?

It’s tabbouleh.

This zesty, herb-packed dish is a celebration of fresh flavors, vibrant colors, and healthy eating.

It’s a superstar standout in the Middle Eastern culinary lineup.

And it’s time to add this ancient salad to your weekly rotation as well.

A Salad With HistoryTabbouleh is a simple salad with a long history.

Its roots stretch back to the fertile lands of a region that includes modern-day Lebanon, Syria, Jordan, and Palestine.

In ancient times families gathered fresh parsley, mint, tomatoes, and lemons, and wheat from their gardens to create this refreshing dish.

Tabbouleh is a reminder of a simpler time where cuisine was a product of what the land produced.

Tabbouleh’s Star Ingredient – Bulgur WheatTraditionally, tabbouleh features bulgur wheat, a staple ingredient in Middle Eastern and Mediterranean dishes.

It’s prized for its nutty flavor, chewy texture, and nutritional benefits.

The word “bulgur” means bruised grain in Turkish. This refers to the three-step process of making bulgur wheat.

First the grains are boiled to partially cook them which helps to soften the wheat. The parboiled wheat is dried and then cracked into smaller pieces.

Why bother you may ask?

This process gives bulgur wheat its unique texture and quick-cooking properties that make it a convenient and nutritious ingredient in many dishes.

But don’t shy away from from this dish if you are gluten-sensitive, substitute quinoa, cauliflower rice, or even millet for the bulgur wheat.

Tips for Making Tabbouleh1. Use fresh, high-quality parsley. Fresh ingredients are key to a creating a vibrant and tasty tabbouleh. Parsley should be a vibrant green free of wilting or yellowing. Traditionally, tabbouleh is made with flat-leaf parsley. However, I prefer curly parsley in my tabbouleh simply for its texture. It’s flavor is not as robust as flat-leaf parsley, but its fibrous leaves provide structure and it holds up well to the weight of the other ingredients.

2. Finely chop the herbs and vegetables. This creates a harmonious blend of flavors and textures. Use a sharp knife; a dull knife requires more effort to chop and it bruises the vegetables and herbs.

3. Let it rest before serving. Rest the salad to meld the flavors and give the bulgur wheat an opportunity to absorb the dressing and the juices from the tomatoes.

A simple, tangy, lemon dressing ties everything together in this fresh, vibrant salad.

Tabbouleh is the perfect companion to Kofta pita sandwiches, or grilled and roasted meats.

Pair your tabbouleh salad with Lebanese Kofta Meatballs. It’s a match made in heaven.

Kofta (Lebanese Meatballs)

PrintTabboulehPrint RecipePin RecipeThis zesty, herb-packed salad is as easy as it is versatile. Serve it with kofta, or grilled and roasted meats.

• Author: Chef Sandra Lewis
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings IngredientsUnitsUSM* 3 cups parsley, chopped (curly or flat-leaf)
• 1 cup bulgur wheat, cooked
• 1/4 cup mint, chopped
• 2 large Roma tomatoes, chopped
• 1/2 cup green onions, finely chopped
• 2 small garlic cloves (or more to taste)
• 1/4 cup olive oil
• Juice of 2 lemons (or more to taste)
• kosher salt to taste Cook ModePrevent your screen from going darkInstructions1. Add the cooked bulgur wheat to a large bowl and add the olive oil, lemon juice and kosher salt to taste.
• Stir in the parsley, mint, tomatoes, green onion, and garlic.
• Taste and adjust seasoning with kosher salt as needed.
• Allow the salad to rest for 1/2 hour or more to allow the flavors to meld. Notes* Gluten-free? Substitute quinoa, cauliflower rice, millet, or your favorite grain for the bulgur wheat. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Spice Up Your Life: Nashville Hot ChickenDo you love fiery flavors that make your taste buds dance? Buckle up.

Because I’ve got a tantalizing food adventure for you.

It’s a Southern celebration of heat, history, and happiness. It’s Nashville Hot Chicken.

A Fiery Beginning: The Birth of Nashville Hot ChickenThe legend of Nashville hot chicken begins with a story as spicy as the dish itself.

At the center of this story is Thornton Prince, a charming and somewhat mischievous Nashville native.

After a particularly late night out Thornton’s girlfriend decided to teach him a lesson.

She whipped up a batch of his favorite fried chicken, but added an extraordinary amount of fiery spice hoping to burn a little sense into him through his tastebuds.

To her surprise, Thornton loved it. He refined the recipe and soon this creation became a sensation.

Thornton Prince opened Prince’s Hot Chicken Shack, and the rest, as they say, is history.

The Heat is On: What Makes This Chicken so Hot?What sets Nashville hot chicken apart from other fried chicken? It’s all in the sauce.

After frying the chicken is coated with a fiery paste made from cayenne, paprika, and granulated garlic. And it’s balanced with a bit of brown sugar.

Traditionally the paste is made with a bit of the frying oil. My updated version uses avocado oil instead.

Tips for Making the Perfect Nashville Hot ChickenReady to try your hand at making this delicious chicken dish? Here are my top four tips for making this iconic dish.

1. Thin Cut Chicken. Most chicken breasts are extraordinarily large and thick. Cut your chicken breasts in half horizontally for the perfect size.

2. Maintain Oil Temperature. Fry your chicken at a steady 350˚F. Adjust your burner up and down as needed to maintain a steady heat. A digital thermometer comes in handy for checking the temperature.

3. Garnish with Cooling Flavors. Pickles, butter lettuce, and a garlic sauce made with mayo and sour cream are the perfect way to balance the heat in this sandwich.

1. Use a Sturdy Bun. A kaiser roll is the perfect choice to hold this man-sized sandwich together.

And here’s one final tip, especially for those whose tastebuds are a bit more delicate and shy away from heat.

Make this sandwich and leave off the additional spices brushed on after frying. You’ll have all the fun and flavor without needing a fire extinguisher for your tastebuds.

Whether you’re a spice lover or just looking to cook something new for dinner, Nashville hot chicken is a must-try. What are you waiting for? Get cooking and let the good times (and spicy chicken) roll!

Learn to make a fabulous sandwich. Read my sandwich making tips.

Sandwich Making Tips

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PrintNashville Hot ChickenPrint RecipePin RecipeMaster the art of making Nashville Hot Chicken Sandwich with its crispy coating and fiery, flavorful kick. Super easy and delicious!

• Author: Chef Sandra Lewis IngredientsUnitsUSMChicken

• 4 5–oz skinless, boneless chicken breasts

• 1 cup flour
• 1/2 cup cornstarch
• 1 teaspoon cayenne
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 eggs
• 4 kaiser rolls, toasted
• peanut oil for frying

Hot Sauce

• 6 tablespoons avocado oil
• 2 tablespoons brown sugar
• 1 tablespoon cayenne
• 1 teaspoon paprika
• 1/2 teaspoon granulated garlic

Garlic Sauce

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon garlic paste
• 1 tablespoon white wine vinegar
• kosher salt

Garnish

• 4 butter lettuce leaves
• 4 tomato slices
• 4 red onion slices

• pickles Cook ModePrevent your screen from going darkInstructionsGarlic Sauce

• Stir together the ingredients for the garlic sauce in a small bowl.

• Taste and adjust the seasoning as needed.
• Set aside.

Hot Sauce

1. Stir together the ingredients for the hot sauce in a small bowl and set aside.

Chicken

1. Whisk together the flour, cornstarch, cayenne, granulated garlic, paprika, granulated onion, kosher salt, and black pepper in a medium bowl. Divide this mixture between two small sheet trays.
2. Beat the two eggs; pour the beaten eggs onto a third small sheet tray.
3. Arrange the sheet trays with the flour mixture on either side of the beaten eggs.
4. Breading Process:
   • Coat a chicken breast with the flour from the first tray.
   • Dip the flour-coated chicken breast into the beaten eggs in the second tray.
   • Coat the chicken with the flour from the third tray.
   • Repeat until each chicken breast has been coated.
5. Heat a high-smoke point oil in a cast iron skillet to 325˚ F – 350˚F.
6. Fry the chicken breasts until the coating is browned and the chicken is cooked.
7. Remove the chicken breast from the skillet to wire rack.
8. Brush the top side of the chicken with the hot sauce.

Sandwich Assembly

1. Brush the tops and bottoms of the kaiser rolls with the garlic sauce.
2. Lay a leaf of butter lettuce on the bottom bun.
3. Lay the tomato and red onion slices on top of the butter lettuce.
4. Lay the chicken breast on top of the tomato and red onion slices.
5. Lay the pickles on top of the chicken.
6. Enjoy! Notes* If you like tons of spice, brush both sides of your chicken breast with the hot sauce mixture.
7. If you don’t like tons of spice, forego the hot sauce. This sandwich is delicious without it. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Dive Into Flavor with the Vibrant Tuna Niçoise SaladWhat salad from the sun-kissed city of Nice, France, should you add to your evening meal repertoire?

It’s Tuna Niçoise Salad.

It is a celebration of simplicity and flavors.

The original version of Niçoise salad was even more simple: salted tomatoes, hard boiled eggs, anchovies, and olive oil. It was considered a much beloved poor man’s meal.

Then August Escoffier, a French chef who is known as the king of chefs and the chefs to kings and whose work spanned the 18th and 19th centuries, added boiled potatoes and green beans to the salad.

And there’s been controversy ever since from the purists who say that’s not traditional.

But it stuck and most often today you will see boiled potatoes and green beans in a Niçoise salad along with capers, olives, and canned tuna.

Cooking Up Fun: Pan-Searing TunaThere is no shame in using canned tuna in this salad.

It’s quick, easy, and tuna packed in oil is delish and one of my weeknight go-tos.

Elevate your Tuna Niçoise Salad experience with pan-seared tuna.

It’s simple and fast.

Heat a pan over medium-high heat and add a splash of olive oil, just enough to coat the bottom of the skillet. Season the tuna on both sides, lay it in the skillet for not more than 1-2 minutes on each side. You’re aiming for a beautifully browned crust with a rare to medium-rare center.

Fresh, Flavorful Ingredients in Tuna Niçoise SaladBut before the fun of pan-searing, make the dressing for your salad and prep your veggies.

1. The Dressing. Whisk together olive oil, white wine vinegar, lemon juice, lemon zest, minced shallots and Dijon mustard. Set that aside for the flavors to meld.

2. Red Potatoes. Cut the red potatoes into wedges and simmer in salted water for 8 minutes, or just until perfectly tender. Drain the potatoes and toss them in a bit of dressing as soon as they are done so they absorb the flavors of the dressing.

3. Green Beans. Cut green beans into 2-inch lengths and pan-steam them in salted water for two minutes. Shock them in an ice bath to stop the cooking. This cooking process ensures bright-colored green beans.

Toss these veggies together with dressing and plate them. Garnish with Niçoise olives, capers and a perfectly boiled egg cut into quarters. Lay your seared tuna on top.

Take a step back, admire your creation, give thanks, and dig into your Tuna Niçoise Salad.

Make it today and enjoy it at the table with your friends and family.

Learn how to perfectly boil and egg.

How To Perfectly Boil An Egg

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PrintTuna Niçoise SaladPrint RecipePin RecipeTuna Niçoise Salad is the perfect salad when you want a ray of sunshine in your life and on your plate. And it’s easy to make on a weeknight.

• Author: Chef Sandra Lewis
• Prep Time: 30
• Cook Time: 10 minutes
• Total Time: 40 minutes

• Yield: 4 servings IngredientsUnitsUSMSalad

• 4 6–oz tuna filets

• 1 lb small red potatoes, quartered
• 8 oz green beans, trim and sliced into 2-inch pieces
• 16 grape tomatoes, quartered
• 4 boiled eggs, quartered
• 1/4 cup Niçoise or kalamata olives
• 4 teaspoons capers
• kosher salt
• red pepper flakes, optional
• chopped parsley, optional

Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 4.5 tablespoons shallots, minced
• 3/4 cup olive oil
• kosher salt Cook ModePrevent your screen from going darkInstructions1. Salad Dressing. Whisk together all the ingredients for the dressing except the olive oil.
• Whisk the olive oil into the vinegar mixture in a steady stream until combined. Taste the dressing and season with kosher salt as needed. Set the dressing aside.
• Potatoes. Place the quartered potatoes in a pot large enough to cover the potatoes by 1-2 inches of water. Season the water with kosher salt. Bring to a boil, then reduce to a simmer. Cook just until tender, about 8 minutes. Drain the potatoes and toss with 1/4 cup of the dressing in a large bowl while they are still warm.
• Green Beans. Prepare an ice water bath for the green beans: a bowl of cold water with ice.
• Add the green beans to a large skillet, ideally so they lay in the skillet in one layer. Add just a bit of cold water to the skillet to cover at least half the surface of the skillet. Season the green beans with kosher salt. Heat the green beans until the water boils. Cook the green beans until they are crisp tender, 2-3 minutes. Once cooked, submerge the green beans in the ice water bath to stop the cooking process. Drain the green beans and lay on paper towels to dry.
• Tuna. Heat a skillet over medium-high heat. Add just enough oil to coat the bottom of the skillet. Give it a swirl to evenly distribute the oil. Season the tuna filets and add them to the hot skillet. Sear 1-2 minutes on each side. Remove from the heat and set aside.

Assemble the Salad

1. Toss the potatoes, green beans, and grape tomatoes with a good portion of the dressing, reserving some of the dressing to spoon over the top of the pan-seared tuna.
2. Divide the salad onto four plates.
3. Top each salad with a seared tuna filet.
4. Garnish each salad with 1 teaspoon of capers, 1 tablespoon of Niçoise olives, and 4 boiled egg quarters.
5. Spoon a bit of the remaining dressing over each tuna filet. Notes* The potatoes and green beans can be cooked in advanced and stored in the refrigerator.
6. If you like a lot of dressing on your salad or want to use this dressing on another salad, make more salad dressing.
7. The dressing can also be made in advance and stored in the refrigerator. Let it come to room temperature before using.
8. Follow these instructions for a perfect boiled egg.
9. Optional: Some versions of this salad replace the tuna with anchovies. Other versions include a slice or two of anchovies as a garnish. Follow your heart on this one. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Discover the Delight of Orzo Salad with Basil Vinaigrette and Poached ShrimpWhich quick-cooking pasta is shaped like a rice grain and means “barley” in Italian?

It’s orzo.

And you need to get to know this delicious, quick-cooking pasta.

You’re going to love orzo’s versatility. It’s used in soups, stews, salads, and can be used as a substitute for a grain in all kinds of dishes, like paella and risotto.

My favorite way to use this beloved pasta is in a salad: Orzo Salad with Basil Vinaigrette with Olive Oil Poached Shrimp.

Is your mouth watering yet?

The Freshness of Basil VinaigretteThe beauty of orzo is its ability to absorb flavors; and there’s no better flavor to pair orzo with than my basil vinaigrette. It’s the star of this salad show.

It’s fresh, zesty, and packed with the aromatic punch of basil.

Basil has been cultivated for more than 5,000 years and was once considered a symbol of love in Italy.

Basil is rich in antioxidants and has anti-inflammatory properties. This vinaigrette is not only over-the-top delicious, it’s good for you too.

But isn’t that just the base definition of what food should be? It tastes good and is good for you. Yes!

Perfectly Poached Shrimp for Orzo Salad with Basil VinaigrettePoaching shrimp might sound fancy, smancy, but it’s an incredibly simple cooking technique.

There are two keys to success with poaching shrimp.

1. Infuse the poaching liquid with lots of flavor. In this case the poaching liquid is olive oil, and you’ll infuse it with bay leaf, peppercorns, lemon, and a bay leaf for starters. add any additional aromatics and seasonings to the liquid to customize it for your tastebuds.

2. Control the poaching temperature. Shrimp are delicate and can easily become tough and rubbery. To achieve the perfect poach, the poaching liquid should be kept at a gentle simmer, around 170˚F. This ensures that the shrimp cook evenly and stay tender. Poach only until the shrimp turn opaque and pinken. This color change is one of the most reliable indicators that your shrimp are done.

The best of cooking is taking simple, fresh ingredients and transforming them into something delicious to eat.

Get to know orzo, make this basil vinaigrette, poach those shrimp and savor every bite of this delightful salad.

Make it today and enjoy it at the table with your friends and family.

Ready to make basil pesto? This is a tried and true recipe.

Here’s another recipe that features shrimp and is super easy.

Shrimp al Ajillo

PrintOrzo Salad with Basil Vinaigrette and Poached ShrimpPrint RecipePin RecipeDive into the flavors of the Mediterranean with this Orzo Salad with Basil Vinaigrette and Poached Shrimp. Delish and easy to make on a weeknight!

• Author: Chef Sandra Lewis
• Prep Time: 30
• Cook Time: 10
• Total Time: 40 minutes
• Yield: 4-6 servings IngredientsUnitsUSM* 2 cups orzo
• 16 grape tomatoes, sliced
• 2 shallots, julienne
• 1/2 cup chopped parsley
• 1 lemon

Basil Vinaigrette

• 2 cups basil leaves
• 1 tablespoon roughly chopped garlic
• 2 tablespoons Champagne vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• kosher salt

Poached Shrimp

• 12 16/20-shrimp, peeled and deveined
• 1 1/2 cups olive oil
• 2 lemon slices
• 2 bay leaves
• 2 teaspoons black peppercorns
• 2 smashed garlic cloves

Optional Garnish

• Red pepper flakes Cook ModePrevent your screen from going darkInstructions1. Prepare orzo according to package directions. Drain and spread onto a sheet tray to cool.

Basil Vinaigrette

1. In the bowl of a food processor, combine the basil, garlic, Champagne vinegar, and Dijon mustard.
2. Process until the basil is finely chopped.
3. Add the olive oil to the basil mixture with the processor running.
4. Once combined, taste and adjust the seasoning as needed.

Poached Shrimp

1. Combine the olive oil, lemon slices, bay leaves, black peppercorns and smashed garlic in a saucepan.
2. Bring the poaching liquid to a simmer.
3. Remove the liquid from the heat and allow the liquid to steep for 15 minutes.
4. When you’re ready to poach the shrimp, reheat the poaching liquid to 170˚F.
5. Add the shrimp to the poaching liquid and poach just until shrimp turn opaque and pinken.
6. Remove the shrimp from the poaching liquid to a parchment lined sheet tray.

Assemble the Salad

1. Combine the cooked orzo, sliced tomatoes, shallots, parsley, and basil vinaigrette in a large bowl.
2. Stir to combine well.
3. Scoop the orzo mixture onto a plate or into a bowl and add the poached shrimp on top.
4. Garnish with a splash of fresh lemon juice and red pepper flakes, if desired. Notes* Depending on how large your shrimp are you may need to do two rounds of poaching so that you don’t overcrowd the saucepan. Remove the shrimp from the first round to a sheet tray and repeat the process until all shrimp are cooked.
5. If you buy shrimp with the shell on, poach them first, then peel and devein them. The shells will enhance the flavor of your shrimp. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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It’s time to ditch store-bought hummus and make your own.

Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions.

Honestly, what dish doesn’t taste better when it’s homemade?

A Rich History: Hummus Through the AgesHummus is a simple dish with a rich history.

Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations.

The first recorded recipe dates back to the 13th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”.

The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil.

Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus.

Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus.

Health Benefits of HummusHomemade hummus is packed with nutrients.

Chickpeas are rich in protein, fiber, and essential vitamins and minerals.

Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties.

Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes.

Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make.

Tips for the Perfect Hummus1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush. Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy.

2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas.

3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus.

Sure, sure. You can buy hummus at the store.

But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives.

Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched.

Make it today and enjoy it at the table with your friends and family.

Looking for another chickpea recipe. Try this one.

Fried Chickpeas with Turmeric

To make pita chips with your hummus follow the instructions in this Greek Nachos recipe.

PrintHummusPrint RecipePin RecipeMake the ultimate creamy hummus with this recipe and cooking tips. It’s an easy homemade dip perfect for any occasion.

• Author: Chef Sandra Lewis
• Prep Time: 40
• Cook Time: 10
• Total Time: 50 minutes
• Yield: 8-10 servings IngredientsUnitsUSM* 1 1/4 cup dried chick peas
• 1 1/2 teaspoons baking soda, divided
• 1/2 cup tahini
• 2 tablespoons rough chopped garlic
• 1/4 cup lemon juice + plus more as needed
• 1/2 teaspoon kosher salt + more as needed
• 2 tablespoons ice water + more as needed

Optional Garnishes

• olive oil
• chopped parsley
• Niçoise olives
• extra cooked chick peas
• red pepper flakes Cook ModePrevent your screen from going darkInstructions1. Place dried chickpeas and 1 teaspoon of baking soda in a large bowl. Fill the bowl with enough water to cover the chickpeas by 2-3 inches and soak overnight.
• Rinse the soaked chickpeas. Place the chickpeas and the remaining 1/2 teaspoon baking soda in a large pot and cover with enough water to cover by 2-3 inches.
• Bring the chickpeas to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-45 minutes or until chickpeas smash easily. As the chickpeas cook, skim the surface of the water.
• Drain the chickpeas and measure out 3 cups.
• Combine 3 cups of chickpeas, tahini, garlic cloves, lemon juice, and 1/2 teaspoon kosher salt in a food processor.
• Blend this mixture for 3 minutes.
• With the machine running, slowly drizzle in the ice water until the hummus is smooth.
• Taste and adjust the seasoning as needed with additional lemon juice and kosher salt. Notes* Check the chickpeas at the 30 minute mark. If they smash easily they are done.
• Use canned chickpeas, if desired, as a garnish; or remove some of the chickpeas from the pot when cooking prior to the chickpeas reaching the smash easily point.
• Cook the chickpeas ahead of time and store them in the fridge. They will keep for 3-5 days after cooking.
• Freezing cooked chickpeas is another option. Drain off the liquid, lay the chickpeas in a single layer on a sheet tray and freeze. Once frozen, transfer to a container. Frozen chickpeas will keep well for 3 months. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Dive Into The World of Shrimp al AjilloWould you like to add the power of the Mediterranean diet to your cooking repertoire that is quick and easy?

Of course you do. And I have the perfect recipe.

Shrimp al Ajillo.

It’s a dish that has charmed palates around the world with its simplicity and robust flavor.

This classic Spanish tapa, one of my favorites, features succulent shrimp cooked in olive oil, garlic, and chili peppers.

Did I mention garlic, my favorite allium vegetable? Oh yes, I did.

The Tapas TraditionTapas, small plates of food served with drinks, are a beloved Spanish tradition.

The word “tapas” is a derivative of the the Spanish verb “taper” meaning “to cover”. Historically, plates with slices of bread or ham were used to cover drinks in Spanish bars preventing flies from getting in. Over time these dishes, or “covers”, evolved into small, flavorful shareable plates we now know as tapas.

The Garlic FactorShrimp al Ajillo is one of my favorite tapas.

Why? Because of my favorite vegetable of all time – garlic.

The name “al ajillo” translates to “with garlic” and garlic is indeed the co-star of this dish, so don’t skimp on it.

Garlic is a medicinal wonder that has been used for years and it’s beloved for its culinary versatility.

Garlic imparts a distinctive, robust flavor, pungent when raw, sweet when cooked, that transforms any dish graced with its presence.

And I love it.

Shrimp al Ajillo: A Flavorful Spanish DelightShrimp and garlic are the perfect pair in this easy to make dish.

Use 16/20 shrimp for this dish; the numbers simply mean there are 16-20 shrimp in a pound.

This large size is substantial enough to stand up to the bold flavors of garlic without being overwhelmed.

And there’s less risk for overcooking large shrimp because of their size.

The delightful kick of garlic is the perfect pairing for the natural sweetness of the shrimp.

Add to this olive oil, a bit of white wine, fresh parsley, and a bit of heat from red pepper flakes.

Can you say, “Tastebuds happy dance!”?

Once prepped this dish takes less than 10 minutes to cook.

How to Tell When You’re Shrimp are Perfectly CookedShrimp are quick-cooking seafood delights. Here are four indicators that your shrimp are perfectly cooked:

1. The shrimp are firm to the touch, but still springy, not mushy.
2. The shrimp are opaque in color with a pink or orange tint, depending on the variety of the shrimp.
3. Once cooked, shrimp should be juicy and succulent, not dry or rubbery.

Grab your apron and bring the Mediterranean to your table.

Other shrimp dishes you may be interested in trying:

Cajun Shrimp and Grits

Shrimp Creole

You can book a Shrimp al Ajillo happy hour class. More details here:

Shrimp al Ajillo and Sangria Virtual Cooking Class

PrintShrimp al AjilloPrint RecipePin RecipeThis simple Spanish tapa packs a ton of flavor with the oh, so tasty, humble star of the garden, garlic, paired with sweet, succulent shrimp.

• Author: Chef Sandra Lewis
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-6 servings IngredientsUnitsUSM* 1 lb 16/20 shrimp, peeled and deveined
• 1/2 cup extra virgin olive oil
• 10 cloves of garlic, sliced thin
• 3 tablespoons white wine
• 1 lemon for juicing
• 1/2 teaspoon red pepper flakes
• fresh parsley or cilantro, chopped
• kosher salt Cook ModePrevent your screen from going darkInstructions1. Heat a skillet large enough to hold the shrimp in one layer over medium-high heat.
• When the skillet is hot, add the olive oil and sliced garlic. Season with a pinch of kosher salt.
• Reduce the heat and gently sauté the garlic for about a minute.
• Add the shrimp to the skillet in one layer; season the shrimp with kosher salt.
• Add the white wine.
• As the shrimp begin to pink up on the bottom side (about 1 1/2 – 2 minutes), flip to the other side and cook just until the shrimp are cooked through.
• Transfer the shrimp to a plate and pour the olive oil and white wine mixture over the top.
• Squeeze fresh lemon juice over the top of the shrimp.
• Garnish with the garlic, red pepper flakes, and parsley or cilantro. Notes1. You’re going to want to have some hot, crusty bread on hand to soak up all the deliciousness from the olive oil, garlic, white wine, and lemon juice.
• If you have more shrimp than will fit in a single layer, cook the shrimp in batches adding the white wine in with the last batch of shrimp. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Fiji Chicken Curry: Fresh Ingredients and Rich SpicesAre you ready to spice up meal time with something new?

Try my Fiji Chicken Curry.

This dish is rich in aromatic spices and coconut milk with a vibrant flavor that is a celebration on a plate of Fijian culture.

Indians migrated to Fiji in the 19th century primarily orchestrated by the British colonial government’s need for laborers on sugarcane plantations.

The Indians brought with them their languages, religions, cultural practices, and, of course, they brought curry.

Dive Into the World CurryThe word “curry” is used to describe a variety of dishes and while you may think it refers to that yellow powder you see on the grocery store shelves, it simply means “sauce”.

In traditional Indian cuisine, dishes referred to as curry, actually have specific names depending on their ingredients, region of origin, and method of preparation.

The British invented “curry” powder (that yellow powder in grocery stores) to mimic the flavors of Indian cuisine in a single, convenient product.

Don’t be fooled into believing that this is the be-all-end-all of curry flavors.

It’s not.

Each curry has its unique preparation method and set of spices used.

And, by the way, the word “masala” simply refers to a blend of spices.

The Flavors of Fiji Chicken CurrySo how does Fiji curry differ from traditional Indian curries?

Glad you asked.

Indian curries are traditionally spicy on the heat scale; Fiji curry tends to have a simpler flavor profile, it’s robust spice flavor with a notable sweetness and creaminess from the addition of coconut milk, and a less intense heat level.

Fijian curries are also more chunky and less saucy.

To make this Fiji chicken curry easy, I’ve used a spice blend called “meat masala”. Order it on Amazon or Pick it up at your local Asian market along with some fenugreek and mustard seeds.

Meat masala is a versatile spice blend and can be used in a various meat dishes. Typical meat masala mixture includes coriander seeds, cumin, turmeric, black pepper, cardamom, cloves, nutmeg, garlic and other spices.

Fenugreek adds a complex sweetness and a slight bitterness to dishes that mellows out when cooked. Its flavor is reminiscent of maple syrup or burnt sugar, and is often used to enhance maple syrup flavors.

Mustard seeds have a strong, pungent, and somewhat spicy flavor. When the seeds are whole, they have little aroma and but once cooked or cracked they release a fiery, robust, and somewhat earthy flavor.

Finish this beautiful dish with lime juice, chopped cilantro, and a bit of red pepper flakes if tastes leans towards spicy side of hot.

There is no doubt you are going to love Fiji Chicken Curry.

It’s easy to make and your tastebuds are going to love the flavors.

Make it tonight.

Love curry? Try this Thai Green Curry.

Thai Green Curry with Chicken

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PrintFiji Chicken CurryPrint RecipePin RecipeBreak out of your boring dinner time routine and make this simple and flavor-filled Fiji Chicken Curry. Your tastebuds are going to love it.

• Author: Chef Sandra Lewis
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings IngredientsUnitsUSM* 1 cup onion, medium dice
• 1 tablespoon ginger, grated
• 2 tablespoons, jalapeño, deseeded and chopped
• 2 Roma tomatoes, chopped
• 1 (generous) tablespoon garlic, chopped
• 1 tablespoon meat masala
• 1 teaspoon mustard seed
• 1 teaspoon whole fenugreek seeds
• 1 lb chicken, diced (breast or boneless thighs)
• 1 cup coconut milk
• 1 cup water
• 8 curry leaves
• 1 cup potato, medium dice
• 1 cup eggplant, medium dice
• Juice of 1 lime
• Additional lime for wedges as a garnish
• 2 tablespoons (or more) of chopped cilantro for garnish
• red pepper flakes for garnish (optional)
• olive oil
• kosher salt Cook ModePrevent your screen from going darkInstructions1. Heat a large skillet over medium-high heat.
• Add just enough olive to the skillet to coat the bottom of the skillet and give it swirl.
• Add the onions and sauté until almost translucent.
• Add the ginger, tomatoes, and jalapeños, and sauté an additional minute.
• Add the garlic and sauté until fragrant.
• Add the meat masala, mustard seed, and fenugreek, and sauté an additional minute or two.
• Add the chicken and sauté for a minute or two.
• Add the coconut milk, water, and curry leaves.
• Reduce heat and simmer for 10 minutes.
• Add the potatoes, simmer for an additional 5 minutes.
• Add the eggplant and simmer for 5 minutes more.
• Check the potatoes and eggplant to ensure they are tender. Add a few minutes of cooking time to the dish if needed.
• Remove from the heat once the potatoes and eggplant are tender.
• Add the juice of 1 lime.
• Taste and adjust the seasoning with kosher salt as needed.
• Serve over Jasmine rice and garnish with cilantro. Notes* You can substitute garam masala for the meat masala; add the garam masala at the end of the cooking time to preserve the flavors; taste and add more garam masala as needed for a more robust flavor. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Slide Into Flavor Town: Smash Burger Sliders with Bacon and AvocadoAre you ready to turn your next meal-time gathering into a smashing success?

Imagine biting into a mini burger that packs the punch of a heavyweight champ.

We’re talking about a juicy, perfectly seasoned beef patty paired with the irresistible crispiness of bacon, the creamy, rich texture of avocado, and a zesty twist of a spicy mango sauce.

It’s a winning trio and a burst of flavor in every bite.

A Little Slider HistoryOriginating from the steamy kitchens of fast-paced diners, sliders have a rich and interesting history.

The term “slider” originally referred to small hamburgers that were originally “slid” across a flattop grill and onto a bun.

White Castle, a fast food chain that opened in 1921, helped to popularize these small bundles of meat and bun.

And the the US Navy even embraced the slider; named so because these mini, tasty burgers would easily slide down the hungry throats of hungry sailors.

Embrace The Magic of the Smash Burger Sliders with Bacon and AvocadoSliders have come a long way, baby, from their White Castle and Navy days.

Weighing in at 2 ounces, each slider patty is like the fun size of a candy bar.

It’s the perfect size when you crave a snack. You can stop at one or have another and make it a meal, suit yourself.

Top 5 Tips for Perfect Smash Burger Sliders1. The Beef. I recommend using 80/20 ground beef; that’s 80% lean and 20% fat. Fat means flavor and all that wonderful fat will ensure that each bite is bursting with juicy, meaty flavor.

1. The Bun. Toast those buns! Toasting enhances flavor and keeps the bun from getting too soggy.

2. The Flair. Forget boring mayo or mustard. Make a standout sauce like my Spicy Mango Sauce. So not traditional, but it’s everything you’ve been dreaming of, yogurt, lime juice, lime zest, Cajun seasoning, and cilantro.

3. The Smash. Press down on those patties to create a crust and the browning that we crave in a good smash burger.

4. The Juicy Factor. Don’t overcook these little hamburger gems. A slider cooks up perfectly in 2-3 minutes.

You can enjoy this diner-style smash burger sliders easily at home on a weeknight.

No grill or griddle is necessary. Use a cast iron pan and you are good to go.

Customize your burger to suit your tastes and your dinner will be a smashing success.

Here’s another recipe you can “smash” while you’re at it!

Smashed Garlic Potatoes

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PrintSmash Burger Sliders With Bacon and AvocadoPrint RecipePin RecipeThis Smash Burger Slider with Bacon and Avocado will knock your socks off with taste and how easy they are to pull together on a weeknight. Author: Chef Sandra Lewis * Prep Time: 30 minutes * Cook Time: 15 * Total Time: 45 minutes * Yield: 8 sliders IngredientsUnitsUSMSliders*

• 1 lb ground beef, 80/20
• 8 slider buns, sliced in half
• 4 slices of bacon, cut in half and cooked until crispy
• 2 small Roma tomatoes, sliced
• 8 pickle slices
• 1 ripe avocado, mashed with a squeeze of lime juice
• 1 small red onion, thinly sliced in rounds
• 8 small butter lettuce leaves
• kosher salt

Spicy Mango Yogurt Sauce

• 1 cup fresh or frozen mango, cubed
• 1/4 c Greek yogurt
• 1 tablespoons lime juice
• 2 teaspoons Cajun seasoning
• 1–2 tablespoon cilantro leaves
• zest of 1 lime

• kosher salt Cook ModePrevent your screen from going darkInstructionsSpicy Mango Yogurt Sauce

• In the small bowl of a food processor or in a blender, combine the mango, yogurt, lime juice, Cajun seasoning, and cilantro leaves. Blend until smooth. Taste and adjust the seasoning with kosher salt as needed.

Sliders

1. Divide the ground beef into 8 equal portions (2 oz each) and form into balls.
2. Heat a cast iron skillet, comal, or griddle over medium-high heat.
3. Place a ball of ground beef onto the skillet; cook for 10-20 seconds then smash the burger.
4. Season the burger with kosher salt and pepper (if desired) and cook for 2 minutes.
5. Flip the burger over and cook for an additional minute.
6. Repeat until all the beef has been cooked.

Assemble the Slider

1. Toast the buns under a broiler until lightly browned.
2. Remove the buns from the broiler and allow them to cook just a bit.
3. Spread the Spicy Mango Yogurt Sauce on the bottom and top halves of the buns.
4. Layer the slider ingredients beginning on the bottom half of the bun in this order:
   • Lettuce leaf
   • Tomato slice
   • Pickle slice
   • Beef patty
   • Onion slices
   • Mashed avocado
   • Bacon
   • Top Bun Notes* Want to make full-size smash burgers? Increase the size of each ball of ground beef to 4 oz.
5. Don’t overwork the hamburger meat or it will turn out tough. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Discover the Magic of Broccolini: Your New Favorite Super-Veggie!Are you ready to meet your new favorite green vegetable?

Say hello to broccolini.

This delightful, nutritious, and versatile veggie is sure to light up your tastebuds and banish the boredom of eating the same ‘ole veggies at every meal.

Roasted broccolini is especially tasty with its companions of fresh garlic, blistered grape tomatoes, and a Sherry vinaigrette in this dish.

A Peek Into Broccolini’s HistoryDespite often being labeled baby broccoli, it is not baby broccoli.

Broccolini is a cross between Chinese broccoli and regular broccoli – yes, the kind that most people love to hate.

It was bred by a Japanese company in 1993 to create a vegetable that featured the tender stalks of Chinese broccoli along with the more familiar florets of traditional broccoli.

Broccolini has a sweet, mild flavor and a crisp texture, which is the best characteristics of both source plants.

And broccolini is not a GMO, or genetically modified organism.

It was developed through traditional plant breeding techniques that naturally combine the desired characteristics of each parent plant.

Nutrition Packed in Every Bite of Roasted BroccoliniWhy should broccolini be on your shopping list and dinner plate?

This green gem is packed with a powerhouse of nutrients. Broccolini is rich in vitamins C and A, calcium, folate, iron, and is also a fantastic source of fiber.

It’s a champion for your bones, blood, and beyond with compounds that are believed to pack anti-inflammatory and cancer-fighting properties.

Low in calories but high in possibilities, broccolini is a superhero of the vegetable world, ready to keep you healthy while pleasing your palate.

Culinary VersatilityBroccolini is a versatile vegetable.

The stems, leaves, and florets are all edible, and they are tender enough to be enjoyed raw.

Use it in a stir-fry, steam it, or grill it. Toss it in a creamy pasta or serve it as a companion to your favorite protein.

Roasted BroccoliniToday’s recommendation is for a roasted broccolini salad with a sherry vinaigrette.

This vegetable is so tender it cooks to perfection in minutes.

Lay the broccolini on a sheet pan, add some sliced garlic and roast until the broccolini is tender and the florets just begin to char.

Blister some tomatoes in a dry cast iron and whip up a simple sherry vinaigrette.

Arrange the grape tomatoes on top of the broccolini and garlic when they come out of the oven.

Drizzle the sherry vinaigrette over the top.

It’s simplistic cooking and its best and it’s a winning combination you’re going to crave over and over.

Embrace the joy of eating something that looks as good as it tastes and feels as good as it nourishes.

Try it today.

Also give this broccoli recipe a spin.

Sautéed Broccoli

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PrintRoasted Broccolini with Blistered Tomatoes and a Sherry VinaigrettePrint RecipePin RecipeBroccolini has a sweet, mild flavor, and crisp texture that makes it a beautiful side dish to any protein or the vegetarian star of the show.

• Author: Chef Sandra Lewis IngredientsUnitsUSMBroccolini

• 3–4 oz broccolini per person

• 1–2 garlic cloves per portion, thinly sliced
• 3–4 grape tomatoes per portion
• olive oil
• kosher salt
• red pepper flakes

Sherry Vinaigrette

• 2 tablespoons Sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 teaspoon sugar
• 1/4 cup olive oil

• kosher salt Cook ModePrevent your screen from going darkInstructionsRoasted Broccolini

• Preheat oven to 425˚F.

• Line a sheet tray with parchment paper (optional)
• Lay the broccolini in a single layer on the sheet tray.
• Scatter the thinly sliced garlic cloves over the top of the broccolini.
• Drizzle with a bit of olive oi.
• Season with kosher salt.
• Roast the broccolini in the oven until tender and a bit charred, about 5-10 minutes.
• While the broccolini roasts, blister the tomatoes in a dry cast iron pan until just small spots of char appear on the skin.
• Remove the broccolini to a serving plate.
• Garnish with the blistered tomatoes.
• Drizzle the broccolini with the Sherry vinaigrette.
• Garnish with the red pepper flakes.

Sherry Vinaigrette

1. Whisk together the Sherry vinegar, Dijon mustard, whole grain mustard, and sugar in a small bowl.
2. Whisk in the olive oil slowly, drizzling it in while you whisk.
3. Whisk until the olive oil is incorporated.

4. Taste and season with kosher salt as needed. NotesOptional garnishes:

5. freshly grated parmesan

6. fresh oregano, lightly chopped Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Salsa Fresca: A Fresh Dive Into Its Vibrant History and IngredientsDid you know that one of the beloved condiments in both Mexican and Tex Mex cuisine traces its origins all the way back to the ancient Aztecs?

It’s salsa fresca. You may also know this lovely salsa as “pico de gallo”.

Salsa fresca combines fresh, simple ingredients for a punch of flavor that has captivated taste buds for hundreds of years.

Yes, salsa fresca has journeyed from ancient gardens to our modern tables.

The word “salsa” simply means sauce in Spanish with “fresca” meaning fresh.

And fresh it is, indeed.

No need to fire up the stove or oven when making this salsa.

This dish is all about the knife skills.

Salsa Fresca’s Simple IngredientsTomatoesTomatoes are native to South America and were cultivated by the Aztecs and Incas as early as 700 AD.

The indigenous people of Mexico revered the tomato and have used it in their cooking for centuries.

The Spanish introduced the tomato to the rest of the world following their conquest of the Americas.

OnionsOnions add a crisp texture and a sharp bite to the salsa that complements the sweetness of the tomato.

Jalapeño or SerranoThe jalapeño is the chili most often used in Tex Mex salsa fresca.

With traditional Mexican cuisine, the serrano is most often used in areas where spicier food is more common.

Whichever chili you decide to use, you can always reduce the heat by removing the chili’s pith.

Lime Zest and JuiceIntroduced to Mexico by Spanish and Portuguese traders, limes quickly became an Important crop.

Lime juice brightens the flavor of the salsa fresca with its crisp, bright acidity.

The aromatic oils that give lime its flavor are concentrated in the skin. For this reason I always grate a bit of zest into my salsa fresca.

CilantroWith its distinctive, lively taste, cilantro traces its origins back to the Mediterranean and Middle East regions. It was brought to the New World in the 16th century by the Portuguese and Spaniards.

I’m so thankful.

If you’re one of the unlucky few where cilantro tastes like soap, my condolences.

Whether you use this salsa on tacos, with grilled meats or simply as a dip with chips, you’re going to love it.

Salsa fresca is easy to make and its history is a testament to the power of using simple, fresh ingredients to create vibrant flavor in every bite.

Make it today.

Ready for Tex Mex?

Homemade Tacos Recipe

Use my recipe to make your own Homemade Flour Tortillas.

PrintSalsa FrescaPrint RecipePin RecipeThis simple salsa fresca with lime and cilantro is refreshing and easy to make. Serve it on tacos, grilled meats, or as a dip with chips.

• Author: Chef Sandra Lewis
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 cups IngredientsUnitsUSM* 3 Roma tomatoes, about 12 oz
• 1/4 cup onion, small dice
• 1 jalapeño, seeded, small dice
• zest from 1 lime
• 1–2 teaspoons (or more) fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• kosher salt Cook ModePrevent your screen from going darkInstructions1. In a mediume bowl, stir together the tomatoes, onion, jalapeño, and lime zest.
• Squeeze 1-2 teaspoons lime juice into the mixture.
• Stir to combine.
• Taste and season with kosher salt as desired. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Brownies: A Beloved American DessertWhy do you love brownies?

Notice I didn’t ask IF you loved brownies. I assume you love them like most other people planet.

Ask anyone for their Top 10 list of favorite desserts.

More often than not brownies will be listed in this prestigious list.

And why not? Brownies are a classic dessert.

They are versatile, delicious, and surprisingly easy to make from scratch.

A Brief History of BrowniesSeveral legends abound about the origins of this chocolaty treat.

One popular story suggests that a chef created brownies when asked to make a dessert for ladies attending the Chicago World’s Columbian Exposition in 1893. He needed something smaller than a cake that could easily be eaten from boxed lunches.

Another tale is of a housewife who forgot to add baking powder to her chocolate cake resulting in the fudgy texture we now associate and love about brownies.

The first known recipe appeared in the 1896 edition of the “Boston Cooking School Cook Book” by Fannie Farmer. But it wasn’t until the early 20th century that this simple sweet treat gained the popularity they enjoy today.

Crafting the Perfect BrownieIt doesn’t take long to make brownies.

In under an hour you can have a pan of fudgy goodness on your countertop and in your belly.

Two ingredients make my brownies a standout.

1. Brown sugar contains molasses which adds a deeper, richer flavor to the brownies. Brown sugar also has a higher moisture content which helps create a moister, denser, and chewier texture.

2. Dark chocolate has less added sugar which balances the sweetness and offers a depth and complexity of flavor.

But if you really, really, really like sweet things you can choose to top your brownies with melted marshmallows and a homemade caramel sauce.

Tips for Perfect Brownies1. Sift the flour with the baking powder and salt to aerate the flour, evenly distribute the baking powder, and ensure no lumps when hydrating the flour with the butter and chocolate mixture.

1. Butter and flour your pan to prevent the batter from sticking.

2. Don’t over bake. The edges should be slightly firmer and chewier than the center providing a pleasant contrast in texture. Insert a toothpick to check for doneness. It’s ok if your toothpick has a couple of crumbs on it, just no raw batter.

Brownies are a testament to the idea that the best recipes often come from simple beginnings. Whether you’re baking for a crowd or just yourself this brownie is the bomb.

Make it today.

Don’t feel guilty. Learn about the health benefits of dark chocolate!

Want to make cookies instead? Try my chocolate chip cookie recipe.

Give my chocolate fondue recipe a whirl!

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PrintDecadent BrowniesPrint RecipePin RecipeThese brownies are decadent. It’s time to toss those box mixes for this moist and chewy brownie that comes together in a snap!

• Author: Chef Sandra Lewis
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 9 brownies IngredientsUnitsUSM* 1/2 cup butter
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup dark chocolate chips
• 1 cup brown sugar, lightly packed
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup mini marshmallows Cook ModePrevent your screen from going darkInstructions1. Heat oven to 350˚F.
• In 2-quart saucepan melt together over very low heat the butter, semi-sweet chocolate, and dark chocolate.
• Stir in the brown sugar and vanilla.
• Allow the mixture to cool just a bit and then beat in two eggs, one at a time until smooth and glossy.
• Sift together the flour, baking powder, and kosher salt.
• Add the flour mixture to the chocolate and use a spatula to stir just until combined.
• Pour the brownie mixture into a greased and buttered 8×8″ baking pan.
• Bake for 30 minutes or until set.
• Remove from the oven and add 1 cup of mini marshmallows on top.
• Return to the oven until the marshmallows are puffed and melted, 2-3 minutes. Notes* Add 1/4 teaspoon espresso powder for an even deeper chocolate flavor
• Drizzle with caramel sauce
• Skip the marshmallows and make homemade whipped cream Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Why Spinach? Oh, Let Me Count the Ways!What do you think when you hear the words “spinach salad”?

Wait, wait. Don’t tune out.

This spinach salad is bursting with flavor and is the perfect recipe to fill you with a sense of renewal and freshness.

Forget about bland and dreary salads that make meal time fee like a chore rather than a treat.

My spinach salad is here to change all that.

Say goodbye to boring salads.

Spinach Salad is Filled With Flavor with a Fennel DressingSay hello to flavor.

Starting with the Fennel Seed Dressing.

Fennel isn’t a common ingredient for a lot of Americans. If you haven’t become acquainted yet, please do.

It’s a versatile ingredient you may recognize in Italian sausage and is one of the five seeds used to create the whole-seed seasoning blend panch phoran widely used in East India, Bangladesh, and Nepal cuisine.

Fennel seed is a little wonder.

It delivers a unique licorice-like flavor that pairs beautifully with the spinach and the white balsamic vinegar that provides the acid for the dressing.

With a bit of honey, Dijon mustard, and a bit of garlic paste this dressing is mouthwateringly good.

And it’s good for your digestion and it delivers a whole host of other benefits to your body as well.

Everygood salad dressing is a balance between the flavorings, the acid, and the olive oil.

White balsamic vinegar provides the acidic backbone to this dressing, but with subtleness.

Its counterpart is the darker balsamic vinegar.

Both are made from white grape must, but the white vinegar is cooked at a lower temperature to prevent it from darkening and it’s aged for a shorter time.

White balsamic vinegar has a clean, light, and has less of the strong punch that dark balsamic delivers.

I love it.

Again, another ingredient some may not be as familiar with. But please do make it’s acquaintance.

You are going to love this salad dressing.

Making This Spinach Salad A Stand OutIf the dressing alone doesn’t convince you to try this salad, go with this.

To the spinach you’re going to throw in some chickpeas, julienned red onion, parmesan, and dill.

Spinach and dill make a fabulous flavor combination.

And to top it all off, garnish this salad with 3 pan-steamed asparagus spears.

It’s a beauty.

And so incredibly satisfying.

Make it this week.

Here’s another simple, yet delicious vinaigrette for you to try:

Classic Red Wine Vinaigrette

Looking for another way to enjoy spinach? Here you go:

Sautéed Spinach

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PrintSpinach Salad with Fennel Seed DressingPrint RecipePin RecipeThis salad and salad dressing scream spring (no matter what time of year it is!). Don’t ever believe that salads are boring. The fennel salad dressing is almost addicting. Author: Chef Sandra Lewis * Prep Time: 20 minutes * Cook Time: 10 minutes * Total Time: 30 minutes * Yield: 4 servings IngredientsUnitsUSMSalad*

• 12 asparagus spears, cleaned and trimmed
• 4 cups packed spinach leaves, de-stemmed
• 1/2 cup canned chickpeas, drained well
• 1/2 cup parmesan, grated
• 1/4 cup red onion, julienne sliced
• 4 tablespoons fresh dill, chopped
• red pepper flakes
• kosher salt

Fennel Salad Dressing

• 1 1/2 tablespoons fennel seed
• 6 tablespoons white balsamic vinegar
• 3 teaspoons Dijon mustard
• 1 1/2 teaspoons garlic paste
• 3 teaspoons honey
• 3/4 cup olive oil

• kosher salt to taste Cook ModePrevent your screen from going darkInstructionsDressing

• In a small skillet over medium heat, toast the fennel seeds until fragrant, 2-3 minutes. Toss or stir the seeds to ensure the seeds toast evenly and don’t burn. Once toasted remove them from the heat and let them cool.

• In a small bowl whisk together the white balsamic vinegar, Dijon mustard, garlic paste, honey, and pinch of salt.
• Whisk the olive oil into the vinegar in a steam stream until combined.
• Stir in the fennel seeds.
• Taste and adjust the seasoning as needed with kosher salt.

Pan-Steam the Asparagus

1. Lay the asparagus spears in a skillet in a single layer.
2. Add just enough water to the pan for it to boil and create steam for 2-3 minutes. Don’t cover the vegetables with water; there should be some dry spots in the skillet.
3. Turn the skillet on and steam the asparagus for 2-3 minutes, just until tender.
4. Remove from the skillet and set aside.

Assemble the Salad

1. Toss the spinach with 3-4 tablespoons of the fennel salad dressing.
2. For each salad, add 1 cup of the dressed spinach to a plate. Top each salad with 2 tablespoons chickpeas, 2 tablespoons parmesan, and divide the red onion equally between each salad.
3. Layer 3 spears of the pan-steamed asparagus on top of the salad and garnish with the dill and red pepper flakes. NotesThis is the perfect size for a side salad. Increase the portions to serve this salad as an entrèe.

Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Making Magic with a Crustless QuicheHow often do you make quiche? If the answer is not often, let me assure you have an egg-citing future with quiche once you meet my crustless quiche recipe.

Yes, that’s right. Imagine all the creamy, eggy goodness of traditional quiche but without the crust.

Don’t get me wrong. I love crust – on pizza, bread, and even quiche. But making crust can be intimidating and a bit time consuming when you’re hungry.

Even if you buy a ready-made crust (which I don’t recommend) it can be tricky to get a crispy, flaky crust which is why we love crust so much.

A Quick Whirl Through Quiche HistoryQuiche may seem as French as the Eiffel Tower, but did you know that its roots actually lie in Germany?

The word ‘quiche’ is derived from the German ‘Kuchen’, meaning cake.

The classic Quiche Lorraine originated in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine.

The original recipe was simple: an open pie with a filling of cream, eggs, and smoked bacon.

It was only later that cheese made its way into the quiche we know and adore today.

The Star of Crustless Quiche: The EggEggs, the backbone of any quiche, are truly remarkable ingredients.

Did you know that eggs have been a staple in diets worldwide since the dawn of agriculture?

Americans consume an average of 279 eggs each year.

In a crustless quiche, eggs are the stars, creating a texture that’s both custardy and comforting.

They’re like nature’s very own binding agent, holding all your favorite ingredients together in one harmonious dish.

Tips for Your Best Crustless Quiche Yet1. Butter Your Pan: A little bit of butter prevents sticking and goes a long way with easy removal from the pan.

2. Get Creative with Fillings: The traditional quiche Lorraine is bacon, onion, and Gruyère cheese. My version includes mushrooms, bell peppers, spinach,Gruyere and parmesan. But you should use whatever fillings and cheese float your boat.

3. Use Full-Fat Dairy: For that irresistible creaminess, full-fat cream or milk is the way to go. It adds to the luxurious texture that makes quiche so appealing.

4. Let it Rest: Allow your quiche to sit for a few minutes after baking. This rest time helps it set up for perfect slices.

Whether you’re hosting a brunch, looking for a simple yet satisfying dinner, or just in the mood to try something new, crustless quiche brings all the flavor and none of the fuss.

It’s great just out of the oven; it’s also lovely warmed up for a quick meal, especially at breakfast time.

So the next time you’re pondering what’s for breakfast, lunch or dinner, consider the crustless quiche: it’s easy and it’s delicious anytime of the day.

Looking for other egg preparations? Give these a try.

The Ultimate Guide for How to Fry an Egg

How To Perfectly Boil An Egg

PrintCrustless QuichePrint RecipePin RecipeImagine all the creamy, eggy goodness of traditional quiche but without the crust. It’s hassle free and delicious.

• Author: Chef Sandra Lewis
• Prep Time: 20
• Cook Time: 55
• Total Time: 1 hour 15 minutes
• Yield: 8 servings IngredientsUnitsUSM* 3 tablespoons panko breadcrumbs
• 3/4 cup grated parmesan
• 3/4 cup mushrooms, sliced
• 1/2 cup bell pepper, diced
• 2 cups spinach, stemmed and chopped
• 1 1/4 cup shredded Gruyère cheese (or Swiss)
• 6 eggs
• 2 1/2 cups heavy cream
• 1 teaspoon salt
• pinch of cayenne
• butter Cook ModePrevent your screen from going darkInstructions1. Heat oven to 350˚ F.
• Lightly butter an 11-inch pie pan.
• Spread the 3 tablespoons panko bread crumbs on the bottom of the pie pan.
• Layer the shredded parmesan on top of the bread crumbs followed by the spinach, Gruyère cheese, mushrooms and bell peppers.
• Whisk together the eggs until fully incorporated.
• Whisk the cream into the eggs along with the salt and cayenne.
• Pour the cream mixture into the oven.
• Bake for 50-55 minutes or until the custard is set.
• Let the quiche set 5-10 minutes before serving. Notes* If you’re using a 9-inch pie plate, reduce the number of eggs to 4, the cream to 2 cups, and the remaining ingredients by 1/3. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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In Praise of Leftovers: The Unsung Heroes of Meal TimeLet’s be honest, leftovers have been getting a bad rap for far too long.

If you’ve ever refused to carry home the remains of your meal or turned up your nose up at the sight of those lonely leftovers the next day, it’s time to rethink your relationship with leftovers.

Often relegated to the back of the fridge waiting for their moment in the spotlight, leftovers are often passed over and forgotten until way past their prime. Then they’re not good for anything except the landfill.

Leftovers deserve a place of honor in your fridge and on your table. It’s time to learn to love leftovers. The picture above is of repurposed brisket that’s been stuffed into a poblano pepper with melted cheese on top. What’s not to like?!

Top Five Reasons to Love LeftoversHere are my top five reasons to embrace leftovers for the culinary champions they truly are.

1. Reduce Food Waste. Did you know that approximately one-third of all food produced globally is wasted? That’s like cooking a three-course meal and tossing one entire course straight into the garbage. This is not just bad for the environment in multiple ways, it’s a sad squandering of the labor, energy, and water that went into producing that food. Leftovers are the knights in containers ready to combat food waste one reheated meal at a time.

2. Save Money. Leftovers are wallet-friendly wonders. Eating leftovers means you’re making the most out of your grocery budget, reducing the need to buy more food or splurge on eating out. Enjoying last night’s dinner today is the ultimate trick for eating well on a budget.

3. Save Time. On a busy day, leftovers are a lifesaver. Having a meal ready to go means you can skip cooking and still enjoy a satisfying and delicious meal. What’s not to like about having more time in your day?

4. Enhanced Flavors. Many dishes improve with time. Soups, stews, and sauces often taste better the next day after their ingredients have had more time to meld together. That’s not myth, that’s science. Flavor molecules have more time to make their way around a dish the longer the dish sits.

5. EmbraceCreativity. Leftovers are the perfect canvas for culinary creativity. Transforming leftovers into a new dish or adding a few extra ingredients to reinvent them can be a fun and rewarding way to experiment with flavors and textures.

Learn to Love LeftoversLeftovers deserve your respect, admiration, and attention. So next time you find yourself with an extra serving of lasagna, remember: You’re not just saving a meal; you’re saving the planet, your time, and your money.

Let’s give leftovers the love they deserve and make every meal a round two worth celebrating.

Check out this article on How To Manage Leftovers Effectively.

And try these recipes with leftovers you may have lurking at the back of your fridge.

Vaca Frita – this is an easy and delicious Cuban dish that uses leftover roast.

Vaca Frita

A frittata is a great way to use up leftovers!

The Humble and Fabulous Frittata

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Ah, the humble egg!

That versatile orb of deliciousness that has the power to transform your humble breakfast into a feast fit for royalty.

But here’s the catch – frying an egg is both an art and a science.

Get it right, and you’re a culinary genius. Get it wrong, and well, it’s scrambled eggs for breakfast again.

Fear not!

Today, we’re diving into the egg-citing world of frying eggs, ensuring that your next egg-sperience is nothing short of spectacular.

Types of Fried EggsDive into the sizzling world of fried eggs, where the flip (or lack thereof) makes all the difference.

1. Sunny-side up. Welcome to the sunny-side up spectacle, where the egg basks in its glory, unflipped, boasting a glistening, runny yolk and tender whites, kissed by the pan just on one side. Cover the pan with a lid to gently steam the yolk. It’s like a morning sunrise on your plate, bright and full of promise.

But wait, there’s a plot twist in the egg saga – the flip. Cue the over easy, medium, and over hard egg, the difference being how long you leave that beautiful yolk in contact with the heat of the pan after the flip.

2. Over Easy. This is the sunny-side’s adventurous sibling. Flipped with finesse, it features a delicately cooked exterior with a yolk that’s still eager to spill its golden secrets. It’s the perfect balance of slightly firm but oh-so-gooey goodness.

3. Over Medium. For those who like to tread the middle path, the “over medium” egg is your culinary soulmate. This one takes the flip a bit more seriously, wearing a slightly firmer yolk jacket, yet it’s not afraid to let loose a little when poked. It’s the culinary equivalent of a warm, hearty hug.

4. Over Hard. And then there’s the “over hard” egg, the no-nonsense, fully flipped, fully cooked stalwart. The yolk is solid, the whites are firm, and together, they’re ready to take on the world (or at least your breakfast plate) with gusto.

Whether it’s tucked into a sandwich or standing its ground solo, it’s dependable, delicious, and utterly satisfying.

Tips for How To Fry an EggLet’s crack the code to the perfect fried egg.

You want that white tender, and the yolk runny and rich – a culinary masterpiece that’s as beautiful to look at as it is delicious to eat.

The secret?

It’s all in the technique.

Below are my five tips for the perfect fried egg.

1. The Right Pan: Start with a non-stick skillet or a well-seasoned cast-iron pan. This is non-negotiable. You want your egg to glide onto the plate, not stick to the pan in a tragic egg-scape attempt.

2. The Crack: Crack your egg into a bowl first, then gently slide it into the pan. This avoids any unwanted shell-crashers and ensures your yolk stays regally intact.

3. Fat is Flavor: Whether it’s butter, olive oil, or even bacon grease (for those feeling adventurous), the choice of fat adds a layer of flavor to your egg. Don’t skimp on the fat as it’s also important to prevent sticking.

4. The Perfect Heat: Medium heat is your friend here. Too hot, and your egg turns into a rubbery disappointment. Too cool, and you’ll be watching paint dry. Add your egg to the pan after the butter melts and begins to bubble. The perfect temperature for frying an egg is 255˚F – 280˚F. Happily this is also the same temperature that butter sizzles without turning brown.

5. The Flip: Flip your egg gently. Use a slotted turner or pluck up your courage and flip the egg using the pan itself.

The Egg-straordinary ConclusionNow you’re well on your way to mastering how to fry an egg.

So go forth, crack some eggs, and let the yolks fall where they may.

After all, in the grand scheme of things, it’s all just a bit of fun with food.

And remember, the best fried egg is the one that brings a smile to your face.

Try your hand at frying an egg today.

Other articles about eggs that you may be interested in:

How to Perfectly Boil An Egg

How To Poach An Egg

The Omelet As An Easy Breakfast or Dinner

The Humble and Fabulous Frittata

How To Buy Eggs

Turmeric Egg Salad

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PrintThe Ultimate Guide for How to Fry an EggPrint RecipePin RecipeA foolproof guide for how to fry an egg that is perfectly seasoned and fried to match your personal yolk preference.

• Author: Chef Sandra Lewis
• Prep Time: 5
• Cook Time: 2
• Total Time: 7 minutes
• Yield: 1 serving Ingredients* 1 large egg
• 1–2 tablespoons butter (or olive oil)
• kosher salt
• pepper, fresh ground black pepper or red pepper flakes Cook ModePrevent your screen from going darkInstructions1. Add 1-2 tablespoons to a small non-stick or cast iron or ceramic non-stick pan over medium-low heat.
• Once the butter has melted and is foaming, add your egg to pan.
• Season with kosher salt.
• Cook the egg until the whites begin to set, and then use the cooking techniques below to set the yolk to the preferred level of doneness.
• • Sunny-side Up: Cover the pan with a lid to gently steam the yolk. Remove from the pan when the whites are cooked and the yolk is still runny.
  • Over-Easy, Over-Medium, Over-Hard: Flip the egg to yolk-side down. Cook until the yolk firms to your liking. Notes* Adjust the heat if your egg is cooking too hot or too slow. You can also remove the pan from the heat source to regulate the heat. Every stove is different and finding the perfect temperature may take a little experimentation. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Are you searching for a new chicken recipe that is full of flavor and easy enough on a weeknight?

I’ve got you covered!

Try my Herbs de Provence Chicken with White Wine and Lemon.

Herbs de Provence Chicken: A Culinary Journey to the French MediterraneanWhat’s not to like about a dish that is simple to make yet tastes sophisticated.

That is the story of herbs de Provence chicken.

Herbs de Provence is a seasoning blend that will whisk away your senses to the herbaceous landscapes of southeast France.

This harmonious blend is a traditional mixture that includes a variety of dried herbs typically found in the Mediterranean landscape, including rosemary, thyme, oregano, basil, marjoram, savory, and bay leaf.

Lavender, which adds a modern floral note is often included in this blend, but mostly outside of France as its not considered a traditional addition.

The Magic of Using Chicken Thighs in Herbs de Provence ChickenChicken thighs are the perfect canvas for our flavor ensemble in this simple dish.

Often undervalued by the home cook, chicken thighs deserve an elevated place on the dinner plate for their flavor, versatility, and value.

They have a robust flavor with succulent meat, and are always less expensive than chicken breast.

And they are forgiving in the kitchen. It’s easy to dry out a chicken breast, it’s a lot harder to do that with a chicken thigh.

Cooking Herbs de Provence Chicken with ConfidenceThis recipe is simple and straightforward.

To infuse the herbs de Provence flavor into the chicken, rub one teaspoon of the seasoning underneath the skin of each thigh, season the thighs, then brown them in a small dutch oven.

The rest of the dish is easily composed with garlic, shallots, and lemon creating a vibrant aromatic base to this dish with the lemon also adding the benefit of an acidic nuance to the dish along with the white wine.

All of these ingredients are nestled into the dutch oven along with the chicken broth and only needs 30-40 minutes in the oven, just until the thighs reach 165˚F.

Make a simple gravy from the liquid or just spoon the liquid as is over mashed potatoes or rice.

Herbs de Provence with white wine and lemon is a star dish that will shine on any dinner table, whether you’re looking for an elegant meal for guests or an easy weeknight dinner.

Give it a try today.

Check out my Top 3 Tips for Buying Chicken.

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PrintHerbs de Provence Chicken with White Wine and Lemon SaucePrint RecipePin RecipeHerbs de Provence chicken is packed with flavor using simple ingredients. It’s easy to make and it’s a beautiful presentation.

• Author: Chef Sandra Lewis
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 Servings IngredientsUnitsUSM* 4 chicken thighs, skin-on, bone-in
• 4 teaspoons herbs de Provence
• 12 garlic cloves, smashed
• 1 shallot, quartered
• 1 cup white wine
• 1 cup chicken broth
• 1 lemon quartered
• kosher salt
• olive oil

Optional Ingredients for a Gravy

• 2 tablespoons butter
• 2 tablespoons flour
• kosher salt Cook ModePrevent your screen from going darkInstructions1. Heat oven to 325˚F.
• Rub 1 teaspoon of herbs de Provence underneath the chicken thigh skin. (Loosen the chicken thigh skin by running your fingers between the skin and the meat. Often times, the skin will completely fold back like a book cover exposing the meat. Fold the skin back over the thigh after rubbing it with herbs de Provence.)
• Season the chicken thighs with kosher salt.
• Heat a 3-1/2 quart dutch oven or pot over medium heat until hot. Add enough olive oil to coat the bottom.
• Add the seasoned chicken thighs to the pot, skin-side down.
• Sear the thighs until the skin browns.
• Remove from the dutch oven and set aside, covered.
• Add the smashed garlic cloves and the quartered shallot to the dutch oven and sauté for a minute, or until fragrant and the garlic cloves begin to brown.
• Add the white wine to deglaze the pan, scraping up all the brown bits that have formed on the bottom of the dutch oven.
• Add the broth to the dutch oven.
• Gently place the chicken thighs back into the dutch oven with the white wine and the broth, skin-side up and remove from the burner.
• Nestle the lemon quarters into the liquid and between the chicken thighs.
• Cover the dutch oven and place it in the oven for 20-30 minutes or until the chicken reaches 165˚F.

Optional Steps to Make Gravy

1. Once the chicken is done, strain the liquid. You should have about 2 cups of liquid. Allow the liquid to settle and skim off the fat from the top, or use a fat separator.
2. Melt the butter then add the flour to create a roux.
3. Cook the flour mixture for 2-3 minutes or until the roux achieves a blond color.
4. Slowly whisk the liquid into the roux.
5. Cook the gravy until thickened, 3-5 minutes.
6. Taste and season with kosher salt. Notes* Making the gravy is optional and only serves to thicken the cooking liquid. The cooking liquid is extremely aromatic and flavorful. Spoon it over the chicken as is if desired. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Ah, risotto!

It’s that creamy, comforting dish that’s the culinary equivalent of a warm hug from an Italian grandmother.

The Delightful World of RisottoAnd it’s a dish with a long history.

The transformation of rice from simple grain to exquisite risotto is attributed to a family in Milan during the Renaissance.

A young apprentice using saffron as a coloring agent for a stained glass project in the Milan Cathedral and one of the most expensive spices in the world, also added saffron to a rice dish at his own wedding feast.

Thus was born Risotto alla Milanese from which over the centuries other versions of this scrumptious dish sprang.

My version of risotto is topped with sautéed mushrooms and pan-seared scallops, no saffron needed.

Five Tips for Making RisottoFast forward to modern day.

Don’t be intimidated. You can master this somewhat mysterious and scrumptious dish even on a busy weeknight.

Here are my five tips for the perfect Risotto.

1. Toast to Perfection: Begin by toasting your rice in a blend of butter and olive oil. This step creates a nutty flavor, toasts the outside of the rice grain and prepares it to receive the broth without breaking the grain.
2. Warm Broth is Key: Always add warm stock to your rice. Cool or room temperature broth will slow the cooking process.
3. Stir with Love: Regular stirring is essential to encourage each grain of rice to release its starch. There is no cream in risotto. The creaminess is produced from the starch released from the rice.
4. Patience is a Virtue: Risotto is a 16-20 minute labor of love. Adding stock gradually and allowing the rice to absorb it slowly before adding more is key to achieving the perfect consistency.
5. The Mantecatura Magic: The final step, known as “mantecatura,” involves vigorously stirring in a generous knob of butter and finely grated Parmesan cheese off the heat adding a luxurious, creamy finish that’s simply irresistible.

How To Make Risotto on a WeeknightCan this creamy, one pot dish that dances gracefully between a simple rice dish and a gourmet delight be a reality in your kitchen on a weeknight?

Absolutely!

Think about it this way: In 17 minutes, the average cook tiem for risotto, you have a dish worthy of high praise that you would pay high-dollar for at a restaurant.

So, prep your ingredients the day before or several days before; measure, assemble, and wrap them up on a sheet tray and store it in the fridge.

Pull that sheet tray out and voila, in less than 1/2-hour later you have a creamy, dreamy bowl of risotto.

It’s an impressive and delicious dinner ready in no time flat so you can do what’s most important in life – spend time at the table with your family and friends.

Other dishes you may be interested in exploring: Pan-Seared Scallops with a Ginger and Garlic Rice Noodle Salad Wild Rice with Butternut Squash and Leeks As an Amazon Associate I earn from qualifying purchases.

PrintRisotto With Garlic MushroomsPrint RecipePin Recipe5 Stars4 Stars3 Stars2 Stars1 Star

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Risotto is a one-pot creamy, dreamy rice dish that you’ll want to add to your weeknight rotation. It’s easy and delicious!

• Author: Chef Sandra Lewis
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 cups
• Cuisine: Italian
• Diet: Gluten Free Ingredients* 1/2 cup cremini mushrooms
• 2 quarts chicken stock
• 4 tablespoons butter, divided
• 3 tablespoons minced garlic, divided
• 1/4 cup onion, minced
• 1 cup arborio rice
• 4 fl. oz white wine
• 1/4 cup parmesan, grated
• kosher salt and pepper to taste
• olive oil

Optional

• balsamic vinegar Cook ModePrevent your screen from going darkInstructions1. Warm chicken stock in a stockpot over low heat as you prep the remaining ingredients.
• When you’re ready to cook, heat a 4-qt pot over medium heat.
• Add enough olive oil to coat the bottom of the pot and then add 2 tablespoons of butter.
• Add the onion and sauté just until soft and translucent.
• Add 2 tablespoons of the garlic and sauté just until fragrant.
• Add the rice and stir until the rice is coated with the butter. Toast the rice in the butter for 2-3 minutes.
• Add the white wine allowing it to fully absorb into the rice; stir the rice as it absorbs.
• Add the warm stock 3-4 ounces at a time letting it fully absorb each time before adding more.
• Stir the rice frequently. This will help the rice to release its starch which gives risotto its creaminess.
• Add some kosher salt about halfway through the cooking process.
• Taste the risotto as it cooks. Once the rice has reached a texture of al dente, remove the rice from the heat.
• Stir in the remaining 2 tablespoons of butter and parmesan cheese.
• Taste and adjust the seasoning with kosher salt.
• Add a bit more butter or parmesan as desired.

Garlic Mushrooms

1. Heat a small sauté pan over medium-high heat.
2. Add just enough olive oil to coat the bottom of the pan.
3. Add the cremini mushrooms and sauté until brown.
4. Add the remaining garlic, 1-2 minutes before the mushrooms are done.
5. Stir the creminis into the risotto or use them to garnish individual bowls of risotto.

Optional

1. Optional: Drizzle a bit of balsamic vinegar as a garnish. The vinegar adds a nice tang and a balance to the dish. Notes* Arborio rice is easily found in the grocery store. Other Italian rices that can be used for risotto include carnaroli and vialone nano.
2. You won’t need all of the stock, but it’s better to have more than enough than run short.
3. Serve it with pan-seared scallops, chicken, or tofu. Nutrition Serving Size:* 1 cup Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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You may know them as crawfish, crayfish, or crawdads.

My question to you is how can you easily enjoy these mysterious and tasty, fresh-water crustaceans?

My answer, crawfish dip.

If you don’t know this, small yet tasty acquatic species, yet, it’s time to take your tastebuds on a culinary adventure.

What’s a Crawfish?Louisiana is the epicenter of crawfish production and provides 90% of the domestic crawfish, either farmed or wild-caught.

Crawfish thrive in aquatic environments like rivers, streams, lakes, and ponds and range in size from 2-6 inches in length.

In Louisiana they are often farmed as a rotating crop with rice.

Also known as mudbugs, these delicious creatures play a crucial role in maintaining clean water. Crawfish are also an important food source for other fish, birds, and mammals.

As a kid, I remember seeing these mysterious critters in the creeks close to my house where I played. With no knowledge of their culinary delights, I mostly stayed away after eyeing their powerful pinchers.

Crawfish are a big deal in the South where they have turned the crawfish into a culinary art form, called a crawfish boil which is a lot of work.

But there’s a simpler way to enjoy crawfish without the mess and fuss – crawfish dip.

Cooking Up Fun with Crawfish DipCrawfish dip is a creamy, dreamy delight; it’s a celebration in a bowl.

Picture this: succulent crawfish meat, a kick of Cajun spices, green bell pepper, a bit of garlic, in an easy to make sauce.

It comes together super fast.

And here’s the key to making it lightning quick: buy a bag of crawfish meat straight from your grocery store’s freezer. They’ve done the hard part for you; the meat has been peeled, and deveined.

And you can enjoy it year round. There’s no need to wait for official crawfish season which typically runs from November to July, depending on the region they’re being harvested from.

The Simplicity of Crawfish DipSo there’s no excuse for not making this adventurous dip.

The meat is readily available and the process for making this dip is just as simple.

Begin by sautéing the crawfish tails with some butter and Cajun seasonings.

Separately sauté green onions, green bell pepper, garlic, Cajun seasoning, and melt in a block of cream cheese.

Add in the crawfish tails, smooth out the sauce with a bit of half & half, season and finish on a bright note with lemon juice. And voila, you have crawfish dip. Serve it with crostini or crackers for a crunch as an appetizer or on a brunch buffet.

Invite your friends and family over, crank up some New Orleans jazz, and let the good times roll.

PrintCrawfish DipPrint RecipePin RecipeThis delicious crawfish dish is quick and easy using frozen crawfish meat, so no peeling and no mess in the kitchen.

• Author: Chef Sandra Lewis
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3 cups Ingredients* 1–1lb package of peeled and deveined crawfish tails, thawed and drained
• 9 tablespoons unsalted butter, divided
• 3 teaspoons Chef Sandra’s Cajun seasoning, divided
• 1 bunch of green onions (about 3 oz), sliced
• 1 green bell pepper, diced
• 1 tablespoon garlic, minced
• 1–8oz package cream cheese, softened
• 1/2 cup half & half
• 1 lemon Cook ModePrevent your screen from going darkInstructions1. Melt 4 tablespoons of the unsalted butter in a 10-inch skillet over low heat.
• Once the butter has melted and begins to foam, add the crawfish tails and 1 teaspoon of the Cajun seasoning.
• Sauté until the crawfish tails are cooked through. Set aside.
• In a larger skillet, melt the remaining 5 tablespoons of unsalted butter in a skillet.
• Add the bell pepper and sauté until tender.
• Add the garlic; sauté until fragrant.
• Add 2 teaspoons of the Cajun seasoning, stir and sauté for just a minute more.
• Add the green onion; stir to combine.
• Add the cream cheese; stir until the cream cheese is melted.
• Add in the sautéed crawfish tails.
• Add the half & half; stir until the sauce smoothes out.
• Taste and adjust the seasoning.
• Finish with a squeeze of fresh lemon juice; add as much lemon juice as needed to give it a bright flavor. Notes* Beware of the salt content on most Cajun seasonings. The lead ingredient on the label is typically salt. Look for a seasoning that doesn’t lead with this ingredient. You should be in control of the salt content of your food, not your seasoning. Purchase my Cajun Seasoning here.
• Mix it up by substituting crab or lobster for the crawfish in this recipe. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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What beloved food grows on a tree that a scientist affectionately named theobroma or “food of the Gods” in 1753?

It’s chocolate!

And it’s time to unleash your inner chocoholic and your childlike enjoyment for whimsy and fun at the table with a chocolate fondue.

Brief History of FondueFirst let’s talk fondue.

The word “fondue” is derived from a French verb which means to melt.

Fondue’s roots trace back to Switzerland in the 18th century. Originally it was a way for farm families to use aged, hard cheese and hardened breads during the winter months when food was scarce.

It was a practical and delicious transformation of food.

Enter modern times when fondue was all the craze during the 1970s. A Swiss restaurateur added a dessert course to his menu – voila! Chocolate fondue was born.

A Bit of Chocolate HistoryLet’s take a moment to consider that chocolate has a long and ancient history.

It was so revered by the ancient Mayan culture, that they used cacao beans as currency. Talk about a rich economy.

And thousands of years before it evolved into the sweet treat we swoon over today, chocolate started as a bitter brew which they praised as the drink of Gods.

It wasn’t until the 19th century that chocolate was transformed into solid form which paved the way for the creation of all forms of chocolatey goodness since then, including chocolate fondue.

The Chocolate Fondue ExperienceImagine a bowl filled with smooth, melted chocolate; this luscious chocolate pool is the centerpiece of a shared communal culinary experience that you will share with your friends and family.

Accompanying the pot of melted chocolate is an assortment of dipper – various items that you skewer on a stick or long fork to dip into the chocolate.

Think strawberries, bananas, apple slices, pound cake, marshmallows, pretzels, even bacon. Yes, the salty and sweet combination absolutely works.

This experience is simple happiness at its best.

Tips for Enjoying Chocolate FondueChocolate fondue is one of the easiest recipes you’ll ever make.

Gently melt a combination of milk and dark chocolate on the stovetop with the cream and the butter, and add a pinch of salt.

Done.

Arrange your dipping items on a platter.

Enjoy.

Want to keep your chocolate fondue warm? Set it on an electric warming tray. Just be careful not to get it too hot. Chocolate scorches easily.

You can always gently reheat your chocolate fondue in the microwave if it firms up. Store any unused fondue in the refrigerator and reheat it slowly.

But, honestly, why would a bowl of the food of the gods last that long?

Invite your friends and family over for a chocolate fondue experience today.

Check out these additional chocolate recipes:

Homemade Chocolate Chip Cookies

A Hot Chocolate Recipe To Warm The Soul

Want to learn how to make chocolate chip cookies? Check out this virtual class:

Off-The-Chain Chocolate Chip Cookies Virtual Cooking Class

PrintChocolate FonduePrint RecipePin RecipeEnjoy this simple chocolate fondue as a centerpiece for a game night or a sweet ending to a communal meal with friends and family.

• Author: Chef Sandra Lewis
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes Ingredients* 1 cup heavy cream
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chips
• pinch of kosher salt (optional)
• Variety of “dippers”, strawberries, banana, pineapple, toasted nuts, pound cake, even bacon 🙂 Cook ModePrevent your screen from going darkInstructions1. Gently heat the heavy cream over low heat in a heavy-bottomed pot until it begins to bubble around the edges of the pot.
• Add all of the chocolate chips and stir together until melted; once the chips have begun to melt, you can remove the pot from the heat. The chips will continue to melt. If needed, you can add the pot back to the heat source for some added heat.
• Add a small pinch of kosher salt to enhance the chocolate flavor of the fondue, if desired.
• Enjoy with the dippers. Notes* Arrange the dippers on a platter or skewer them for a fun experience.
• Anything that can be paired with chocolate makes a great dipper for a chocolate fondue.
• Ideas for additions to the chocolate: cayenne, cinnamon, Grand Marnier, etc. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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A Refreshing Twist on Kale Salad: Creamy Yogurt and Lemon DressingKale, the quintessential superfood, has been a staple in health-conscious kitchens for years. But let’s face it, kale can be a bit… well, kale-ish.

Kale often gets a bad rap for its bitter taste and kale leaves can be a bit tough because they are full of fiber.

However, this green giant is a powerhouse of nutrients. Packed with vitamins A, K, C, and loads of minerals like calcium and iron, it’s like nature’s multivitamin.

The challenge has always been to make it as delicious as it is nutritious.

But here’s a game-changer that transforms this nutrient-packed green into a delightful culinary experience: a kale salad that is a celebration of flavors and textures made with a creamy yogurt and lemon dressing.

This salad is going to make a kale believer out of you.

The Dressing: A Delightful ElixirEnter the hero of our story: a creamy yogurt and lemon dressing.

This dressing is not just a condiment; it’s the magical elixir that brings this dish to life.

The yogurt, lemon and white wine vinegar adds acid which will help break down the tough kale fibers and together with the creaminess of the yogurt adds a luxurious texture that makes this salad feel more indulgent.

Kale Salad: A Masterclass in TextureTexture is a critical element of any great salad, and this kale salad is a masterclass in contrasts.

Add to this base salad some cubed sweet potato, red onion, grated ginger, dried cranberries, and pistachios, and you’ve got a symphony of textures that keeps every bite interesting.

For a protein boost, top this salad with grilled chicken, broiled fish, or pan-seared steak.

One of the fun aspects of this salad is the variety of kale available. Curly kale, dinosaur kale, or red Russian kale, each brings its unique texture and taste. Mixing different types can make the salad even more visually appealing and delicious.

Health on a PlateBesides being a flavor fiesta, this salad is a health enthusiast’s dream.

Kale’s fiber content supports digestion, while its antioxidants offer anti-inflammatory and other health benefits.

The yogurt in the dressing brings probiotics and calcium into the mix, making this salad a well-rounded meal.

Whether you’re a kale skeptic or a seasoned fan, this salad is bound to surprise and delight you.

So, grab your kale and whisk, and let’s make kale salad history.

Learn how to create your own salad masterpieces with my Finally, Interesting Salads Cooking Class.

PrintKale Salad With a Creamy Yogurt and Lemon DressingPrint RecipePin RecipePut more green in your life this delicious kale salad. Dress it with a bright, lemon and yogurt dressing that will make your tastebuds dance.

• Author: Life At The Table IngredientsSalad

• 10 cups of kale, ribs removed, leaves torn

• 1–16 oz sweet potato, small dice (about 3 cups)
• 4 tablespoons shallot (or red onion), julienne
• 4 tablespoons ginger, grated
• 4 tablespoons dried cranberries
• 4 tablespoons pistachios, lightly chopped

Dressing

• 1 cup whole milk, plain yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons honey

• kosher salt Cook ModePrevent your screen from going darkInstructionsBake The Sweet Potato

• Preheat your oven to 350˚F.

• Lay the cubed sweet potatoes on a sheet tray in a single layer and bake in oven until they are tender, about 10-15 minutes.

Make the Dressing

1. Whisk together all the dressing ingredients in a medium bowl until creamy.
2. Taste and adjust seasoning as needed with kosher salt.

Assemble the Salad

1. Place 2-21/2 cups of kale on each plate.
2. Divide the sweet potato evenly between each plate and place on top of the kale.
3. Top the kale with 1 tablespoon each of the shallot, grated ginger, dried cranberries, and pistachios.
4. Drizzle the salad with the creamy yogurt and lemon dressing. Notes* An alternate preparation is to toss the kale with the salad dressing first, then assemble as per the instructions above. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Spice Up Your Meals with a Versatile Cajun SauceAre you ready to add a zesty twist to supper time?

Look no further than this versatile, delicious Cajun sauce.

Perfect for drizzling over crepes, jazzing up grilled chicken, or elevating any of your favorite dishes, this sauce is a game-changer for meals at anytime of the day, breakfast, brunch, lunch or dinner.

My go-to is crepes filled with scrambled eggs with the sauce lathered over the top.

Cajun Sauce Ingredients and Their Secret StoriesHere’s a partial list of the simple ingredients you probably already have on hand and how each contributes to this delectable sauce and to your good health.

Onion: In early Egypt onions were believed to represent eternal life. They weren’t too far off if you consider that onions are packed with antioxidants and other compounds that lend themselves to good health. It’s a smart thing to add onions of all sorts to your dishes. They lend an unmatchable sweetness when cooked and are good for you.

Bell Pepper: Bell peppers aren’t just colorful; they’re bursting with vitamins A and C. Different bell pepper plants produce different colors, but they all start out as green. Green is the immature version of any color. Because it hasn’t fully ripened is the reason why green bell peppers are less sweet and more bitter.

Mushroom: These little fungi are nutritional storehouses of B Vitamins, minerals, and can be a source of Vitamin D if exposed to sunshine. Mushrooms add a savory and meaty flavor to dishes called umami. Don’t miss out on this delightful edible fungus.

Garlic: What’s not to like about this small in stature ingredient that delivers big flavor. It’s been used medicinally for centuries for it’s natural antimicrobial properties and in the culinary world for its pungent, spicy, addicting flavor, that mellows when cooked. Just the aroma of freshly chopped garlic makes me happy.

Spinach: Spinach is nutrient dense and low in calories. The cartoon character Popeye loved spinach and his favorite saying was that spinach made him “strong to the finish”. (If you don’t know who Popeye is you have to check him out!)

Simple ingredients, right?

The Rest of the Cajun Sauce StoryAdd to these broth, cream, thyme, red pepper flakes, and last but not least your favorite Cajun seasoning and you’ve got a recipe for deliciousness.

It will put a zest on your plate and a pep in your step.

Cooking is a joyful journey, and what makes it even more special is sharing it with others. Imagine hosting a dinner where your homemade Cajun sauce becomes the talk of the table.

Make it today.

And make it with my Cajun seasoning!

PrintCajun SaucePrint RecipePin RecipeLadle this sauce over anything and get prepared for your tastebuds to do the happy dance!

• Author: Life At The Table
• Prep Time: 10 minutese
• Cook Time: 15 minutes
• Total Time: 0 hours
• Yield: 2 cups IngredientsUnitsUSM* 1/4 cup onion, small dice
• 1/4 cup bell pepper, small dice
• 1/2 cup baby Bella mushrooms, diced
• 1 tablespoon garlic, minced
• 1 cup baby spinach, chopped
• 2 teaspoons Chef Sandra’s Cajun Seasoning
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• kosher salt to taste
• Crepes (get that recipe here) Cook ModePrevent your screen from going darkInstructions1. Heat a 10-inch skillet over medium heat. Once the skillet is hot, drizzle with enough olive oil to coat the bottom of the skillet.
• Add the onions followed by the bell pepper a minute later. Sauté until onions are translucent.
• Add the mushrooms. Sauté until mushrooms begin to brown. (Mushrooms absorb liquid so add more olive oil to the skillet if needed.)
• Add the garlic. Sauté just until garlic is fragrant.
• Reduce the heat and add the Cajun seasoning. Stir and distribute the seasoning evenly.
• Add the butter.
• Once the butter has melted add the flour. Cook until 2-3 minutes.
• Stir in the chicken broth
• Simmer on low heat until the sauce begins to thicken.
• Add the heavy cream and heat through on low heat.
• Add the spinach, thyme, and red pepper flakes.
• Taste and adjust seasoning with kosher salt, if needed. Notes* Ladle this sauce over crepes stuffed with scrambled eggs or grilled chicken. Get my crepe recipe here.
• Serve with red snapper, scallops, or steak.
• Get prepared for the tastebud happy dance! Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Are you looking for a dessert recipe that is not overly sweet, makes a beautiful presentation, is simple, but looks like you’ve worked magic in the kitchen?

Of course you are!

Make my dreamy crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis.

And here’s how to make it a tasty reality.

Crepes with Mascarpone, Honey, Orange, and a Raspberry CoulisMaking crepes is surprisingly easy, which is a big part of their charm. The batter is a simple mixture of flour eggs, milk, sugar, melted butter, and kosher salt.

Rest the batter for at least 30 minutes to relax the gluten then ladle the batter into a heated 10-inch ceramic skillet and cook on one side until the edges begin to brown and curl.

Then flip and finish the cook on the second side.

Remember the first one might be a sacrifice to the crepe gods, but I guarantee that you will get the hang of it by the second one.

Now for the filling because this is where the magic happens.

Mascarpone CheeseThis Italian cheese is like the silk of the dairy world. Think of cream cheese but lighter and fluffier with less of a tang to it. And mascarpone is made with cream not milk which gives it a slightly higher fat content.

Did you know that mascarpone originated in the Lombardy region of Italy during the Renaissance? Talk about a filling with history.

HoneyThis golden nectar isn’t just for bears. It’s the perfect natural sweetener with floral notes that depend on the flowers visited by busy bees.

OrangeFor this recipe we use a bit of zest and orange juice.

Citrusy, tangy and bursting with Vitamin C – oranges are the zesty kick that balances the richness of the mascrapone and the sweetness of the honey.

It’s like sunshine in your crepe.

Raspberry CoulisSimmer fresh raspberries with sugar and a bit of lemon juice for about 10 minutes.

Strain, and voila!

You have a beautiful, natural raspberry sauce that is as addictive as it is delicious.

And there you have it.

Crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis: a dessert crepe recipe that is a feast for your stomach and a journey for your soul.

It’s creamy, zesty, and it’s slightly sweet.

And it’s waiting for you to give it a try.

So tie on that apron and make some crepe magic happen!

Looking for another guest-worthy dessert? Try my Pan-Roasted Pears With Honey Caramel Sauce

PrintCrepes with Mascarpone, Honey, and OrangePrint RecipePin RecipeMake these dreamy crepes with mascarpone, honey, and orange, a tasty reality with this simple and delicious recipe.

• Author: Life At The Table
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

• Yield: 8 crepes IngredientsCrepes

• 1 1/2 cups all-purpose flour

• 2 cups milk
• 3 eggs
• 4 1/2 tablespoons butter, melted
• 2 tablespoons sugar
• 1 teaspoon kosher salt

Mascarpone, Honey, and Orange Filling

• 8 oz mascarpone cheese
• 1 tablespoon honey
• zest from 1 orange
• 2 teaspoons orange juice
• 1/4 teaspoon vanilla

Raspberry Coulis

• 12 oz fresh raspberries
• 6 oz sugar
• 1 1/2 tablespoons fresh lemon juice

Garnish

• 1/4 cup toasted, chopped pistachios Cook ModePrevent your screen from going darkInstructionsCrepes

• Whisk together all the crepe ingredients in a medium bowl.

• Allow the crepe batter to rest 1/2 hour.
• Heat a ceramic skillet over medium heat.
• When the skillet is heated ladle 2-ounces of crepe batter into the skillet. Give the skillet a swirl to evenly distribute the batter.
• Once you see browning around the edges of the crepe, flip the crepe to the other side.
• Lightly brown the crepe on the second side then remove the finished crepe to a plate.
• Repeat the process until all the batter has been used.

Mascarpone, Honey, and Orange Filling

1. Mix together the filling ingredients in a small bowl.
2. Set aside until you’re ready to fill the finished crepes.

Raspberry Coulis

1. Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat.
2. Simmer, stirring until the sugar is dissolved about 10 minutes.
3. Strain the coulis through a fine-mesh sieve.
4. Place in a clean resealable jar or plastic bottle for storage.

Assembly

1. Smear each crepe with a tablespoon of the mascarpone mixture.
2. Fold or roll each crepe.
3. Place on a serving plate.
4. Drizzle with raspberry coulis.
5. Garnish with chopped pistachios. Notes* If you’re not using a ceramic pan for your crepes, use a tiny bit of butter to prevent sticking.
6. You can substitute strawberries or mangos for the raspberries.
7. You will have more crepes than filling. Double the filling if you’re feeding a crowd.
8. Freeze any unused crepes. Thaw and use as desired. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Béarnaise is a classic French sauce

It’s a rich emulsion of butter and egg yolks, flavored with tarragon, shallots, black peppercorns, with vinegar and white wine.

This luxurious sauce has a history as rich as its flavor is an absolute-can-do sauce on a weeknight.

The Origins of BéarnaiseBéarnaise sauce is believed to have originated in the Bearn region of France, hence its name. It was created in the 19th century and is often attributed to Chef Jean-Louis Françoise-Collinet, who supposedly invented it accidentally while trying to make a different sauce.

I say, “What a happy accident!”

Perfect Béarnaise Sauce PairingsTraditionally, Béarnaise is served with steak, particularly a tender filet mignon, highlighting the sauce’s creamy texture and robust flavors.

Don’t stop there though.

Béarnaise pairs beautifully with roasted chicken, roasted or grilled fish, lamb chops, crab cakes, omelettes, and all kinds of vegetables including asparagus.

Three Tips for Making the Perfect Béarnaise SauceBéarnaise is an emulsified sauce, a daughter-sauce to Hollandaise, and made in a similar way.

An emulsion is simply bringing at least two ingredients together permanently that wouldn’t ordinarily mix.

It can be tricky, but with a few simple techniques you can easily master this beautiful sauce and kick your evening meal up a notch.

1. Maintain a Stable Emulsion. The sauce requires a stable emulsion of egg yolks and butter. If the butter is added too quickly, or if the mixture is too hot or too cold, the emulsion can break. Add the butter in a slow steady stream until the sauce holds together.

2. Control the Heat. Heat your egg yolks gently. Too much heat can cause them to scramble, while insufficient heat won’t allow the sauce to thicken. This is typically managed by cooking the sauce over a double boiler, which provides gentle, indirect heat. Don’t hesitate to remove your bowl from the heat if things get too hot; and place it back over the heat source when needed.

3. Whisk Continuously. Consistent and vigorous whisking is essential to prevent the eggs from overheating and to incorporate the butter into the egg yolks. This can be physically demanding and requires patience and attention. But the reward is so worth it.

Béarnaise sauce remains a testament to the elegance of French cuisine. Whether drizzled over a juicy steak or enhancing a simple vegetable dish, it brings a touch of gourmet to any meal.

Enjoy exploring the world of Béarnaise.

And may your culinary endeavors be as rich and flavorful as this timeless French classic.

Give it a try today!

Want to learn how to roast asparagus? Check out this recipe: Roasted Asparagus.

PrintBéarnaise SaucePrint RecipePin RecipeBy mastering a few simple techniques you can easily add a Béarnaise sauce to your weeknight meals to lather over vegetables or a steak.

• Author: Life At The Table Ingredients* 1/4 cup apple cider vinegar
• 2 tablespoons tarragon, chopped, divided
• 1 tablespoon shallot, minced
• 6 black peppercorns, crushed
• 1 tablespoon white wine
• 1 tablespoon water
• 1/4 teaspoon kosher salt
• 2 egg yolks
• 3/4 cup unsalted butter, melted Cook ModePrevent your screen from going darkInstructions1. Combine vinegar, tarragon, shallot, and crushed peppercorns in small saucepan.
• Heat over medium heat until the vinegar reduces by half.
• In a medium mixing bowl, whisk together the white wine, water, and salt.
• Strain in the reduced vinegar liquid through a fine mesh strainer.
• Whisk the egg yolks into the mixture.
• Place egg yolk mixture over a double boiler.
• Whisk the yolk mixture constantly as the mixture heats until the mixture has doubled in size and forms ribbons. (Be careful not to scramble the eggs.)
• Whisk a drop or two at at time of the melted butter into the egg mixture. Once the emulsion starts to hold, you can whisk in the rest of the butter in a steady stream.
• Serve immediately. Notes* The ribbon stage is achieved when you can lift your whisk from the mixture and as it falls back into the bowl, the mixture looks like a ribbon. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Don’t be fooled. Just because a dish has an exotic sounding name, doesn’t mean it can’t be easily cooked, especially on a weeknight.

Steak Au Poivre is Easier Than You May ThinkSteak au Poivre, translated pepper steak, is a French culinary classic, is exactly one of those dishes.

Most often seen on the menus of high-end steak houses or French cafes, this dish is often considered unapproachable by the home cook.

But don’t believe that nonsense for a moment.

It’s widely believed that steak au poivre originated in the bistros of Normandy in the 19th century.

It was the late night supper choice for men and their ladies believing that the evening would end on a happy note given the aphrodisiac properties of pepper.

Black Pepper: More Than Just a Tasty CrustWhile it may contain some aphrodisiac properties, black pepper, also known as the “king of spices” is certainly good for your body.

It’s high in anti-inflammatory and antioxidant properties just to name a couple.

And it’s tasty, which is its most important property in this recipe.

With its woody, piney flavor and hot, biting taste, it provides the perfect crunchy and pungent crust to a mild tasting but wildly tender piece of beef tenderloin.

And it’s the perfect embodiment of the culinary philosophy of using a few but high-quality ingredients to create something extraordinary.

Traditionally it’s made with a filet mignon cut, but other tender cuts can also be used, like NY strip or sirloin.

Top 3 Tips For Cooking Steak Au Poivre1. Use freshly crushed peppercorns. Freshly crushed peppercorns release more essential oils and aromatic compounds compared to pre-ground pepper. These oils are responsible for the pepper’s pungency and fragrance, which are at their peak just after crushing. This results in a more intense and fresher pepper flavor in the dish. 2. Sear the steak. Sear the steak in a hot pan with butter and oil. The butter provides some richness, the oil helps ensure the butter doesn’t burn. The goal is to achieve a rich, crispy crust without burning the peppercorns. You’ll finish the steak in a 450˚ F oven. 3. Rest the meat. Resting the meat for 5-10 minutes after cooking allows time for the juices to redistribute, ensuring a moist and tender steak.

While the steaks rest, use the same pan that you seared them in to create a stunningly simple brandy cream sauce.

Within minutes dinner is done.

Steak au poivre is a luxurious blend of simplicity and elegance.

Whether you’re a seasoned chef or a home cook looking to impress, this dish offers a delightful foray into the world of French cuisine.

Give it a try today!

PrintSteak Au Poivre With Brandy Cream SaucePrint RecipePin RecipeSteak au Poivre is a delicious pepper-coated steak that is elegant and comes together in a snap. Serve it with a brandy cream sauce.

• Author: Life At The Table
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 2 servings IngredientsUnitsUSM* 2 6–oz beef tenderloin filets
• 3 tablespoons black peppercorns, crushed, 1/2 tablespoon reserved
• kosher salt
• olive oil

Brandy Cream Sauce

• 1 tablespoon shallot, minced
• 1 teaspoon garlic, minced
• 1 tablespoon butter
• 1/4 cup Brandy
• 1/4 cup stock, chicken or beef
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme
• kosher salt
• reserved peppercorns Cook ModePrevent your screen from going darkInstructions1. Heat oven to 450˚ F.
• Season steaks with kosher salt.
• Spread cracked peppercorns in a single layer on a sheet tray or a plate.
• Firmly press each side of the filet into the peppercorns to form a crust.
• Heat a cast iron skillet over medium-high heat until smoking.
• Add enough olive oil to coat the bottom of the skillet. Give the skillet a swirl to evenly distribute.
• Add the pepper-coated filets to the pan.
• Sear the steak for 3 minutes on one side.
• Once seared, gently flip the filet to the other side, and place the cast iron skillet in the pre-heated oven.
• Check the temp after 3 minutes to determine doneness.
• Cook until desired temp is reached.
• Remove the filets from the oven and place on a sheet tray to rest.
• Return the cast iron to the stove top.
• Add butter (if needed) to the skillet to provide fat to sauté the shallots.
• Add the shallots and sauté for a minute or two until translucent.
• Add the garlic, sauté until fragrant.
• Add the brandy to deglaze the pan.
• Add the stock and reduce by half.
• Add the cream and cook until thickened.
• Add the fresh thyme.
• Add the reserved peppercorns, if desired.
• Taste and season with kosher salt. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Wondering what to do with turkey or chicken leftovers?

Have I got a recipe for you!

Unleash the Comfort of a Great Bowl of SoupChances are you have some leftover roasted turkey or chicken in your fridge as the air gets nippy and the leaves start their colorful waltz to the ground.

Repurpose that leftover bird into a heartwarming bowl of goodness with my Turkey and Kale Soup.

There are several reasons why you don’t want to miss making this soup.

Save Money and the Environment By Repurposing LeftoversRepurposing leftovers is good for your budget.

Throwing away food is like throwing away dollars.

You wouldn’t throw a dollar bill into the trash would you?

And it’s good for the environment.

The largest single stream of waste into our landfills today is food.

So the one activity we can all easily engage in to do right by the environment and our pocketbooks is to use up leftovers.

And my turkey and kale soup with wild rice, red potatoes, onion, and garlic is a delicious way of doing it.

Turkey Soup is Packed with Nutritional GoodnessThis soup is tasty and it’s a powerhouse of nutrients.

Turkey is a lean protein.

It’s rich in essential amino acids and vitamins like B6 and niacin, crucial for energy production.

The cabbage family makes an appearance in the form of kale considered a superfood because it’s loaded with vitamins A, K, and C, along with numerous minerals.

Wild rice is high in protein, fiber, and antioxidants.

Potatoes are also high in fiber.

And then there’s garlic – my personal favorite.

Food would be so boring without this under appreciated vegetable that’s been used for more than 5,000 years for both culinary and medicinal purposes.

Turkey Soup is Versatility at Its BestHave some other veggies lingering in your fridge?

Throw them in the pot.

Don’t have any leftover turkey or chicken?

Use ground turkey or ground chicken.

Even Italian sausage would be delicious in this soup.

It comes together in a snap after work and it’s perfect for a wind down from the chaos of most days.

As you chop, sauté, and simmer let the kitchen’s aromas offer you a moment of culinary tranquility.

It’s not just the about the final dish; it’s about enjoying the journey to get there.

Come to think of it. I’m headed into my kitchen right now!

Here’s another recipe featuring wild rice you may be interested in: Wild Rice with Butternut Squash and Leeks.

PrintTurkey Soup with Kale, Potatoes, and Wild RicePrint RecipePin RecipeUnleash the comfort of a delicious bowl of soup anytime you have leftover turkey or chicken with this turkey soup with kale, potatoes, and wild rice soup.

• Author: Life At The Table
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 Servings Ingredients* 2 cups pre-cooked turkey (or chicken)
• 1/2 cup onion, small dice
• 1/4 cup cup carrot, small dice
• 1/4 cup celery, small dice
• 4–6 garlic cloves, minced
• 2 bay leaves
• 6–7 cups turkey or chicken broth
• 1 cup diced red potatoes
• 2 cups kale, stemmed and roughly chopped
• 1 1/2 cups pre-cooked wild rice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt

Optional

• 1/4 cup cream, or more, if desired Cook ModePrevent your screen from going darkInstructions1. Heat a 4-quart pot over medium-high heat. When hot swirl in just enough olive oil to coat the bottom.
• Add the onion, carrot, and celery.
• Sauté for about 5 minutes or until the onion becomes translucent.
• Stir in the minced garlic and sauté just until fragrant.
• Add the diced potatoes and broth.
• Bring to a boil and then reduce to a simmer.
• Simmer just until the potatoes are tender, 8-10 minutes or so.
• Stir in the leftover chicken, cooked wild rice, kale, thyme, oregano, and red pepper flakes.
• Simmer until the kale is wilted.
• Taste and season with kosher salt as needed.

Add the cream if desired; taste and season again if needed.

Notes* Garnish with fresh parsley, parmesan cheese, or croutons for added crunch. * Wild rice takes about 45 minutes to cook. Be sure to plan this time into your recipe prep or make it a few days before and have it ready to go. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Cornbread dressing is a quintessential element of Southern cuisine, especially at the holidays.

Historical Roots and Cultural SignificanceAlthough it’s most often associated with Thanksgiving and Christmas you definitely don’t need a holiday to enjoy this Southern staple.

The story of cornbread dressing begins with corn itself, a crop that was central to Native American agriculture.

European settlers quickly adopted corn as a staple.

These same settlers introduced corn to West Africa where it was embraced and gave rise to a dish called kush.

Enslaved Africans then introduced kush to the states where it was widely embraced in the American south.

The traditional preparation of kush used leftover cornmeal or stale cornbread which was fried with seasonings like onion, garlic, and sometimes pork to create a savory hearty dish.

It’s a brilliant, delicious, and inventive use of leftovers.

The Art of Making Cornbread DressingKush evolved into cornbread, a quick bread staple in Southern households due to its affordability and the ease of growing corn in the Southern climate

And it was just a small leap from there to cornbread dressing which starts with crafting buttermilk cornbread, a recipe that in itself is a piece of Southern culinary heritage.

Buttermilk imparts a rich and tangy flavor to the cornbread.

Once the baked cornbread is cooled and crumbled, it’s combined with fresh herbs like sage, thyme, and parsley, along with onion and celery.

The cornbread mixture is then moistened with broth and popped into the oven where it’s baked until the dressing forms a golden-brown crust on top.

Cornbread dressing is a super simple preparation and adds a burst of herby flavor that is the perfect companion to any meal.

A Dish of Comfort and HeritageIt’s considered dressing not stuffing because it’s baked outside of the turkey. And it’s placed on the same platter as the turkey or next to it on the table to “dress” it.

Cornbread dressing is a dish steeped in history and tradition, a culinary emblem of the American South.

It’s also a reminder that it doesn’t take fancy ingredients to create something deeply satisfying and flavorful.

Today, as Southern cuisine continues to gain wider recognition, cornbread dressing remains a proud symbol of the region’s culinary identity.

It’s a dish that tells a story of resilience, resourcefulness, and the unifying power of good food.

If you’re new to the south or just looking for a new way to update the dishes on your table for any celebration, give this Southern gem of a recipe a try.

PrintCornbread DressingPrint RecipePin RecipeTransform cornbread into a fresh-tasting herby dressing that is the perfect accompaniment to roasted, smoked, or BBQ’d meats.

• Author: Life At The Table
• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 40 minutes

• Yield: 10 - 12 Servings IngredientsCornbread

• 2 eggs

• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 stick of unsalted butter
• 1/2 cup sugar

Dressing

• 2 tablespoons unsalted butter
• 1 1/2 cups onion, small dice
• 1/2 cup celery, small dice
• 1/2 cup chopped green onion
• 1 large bunch of Italian parsley, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup fresh sage, chopped
• 1 teaspoon kosher salt
• 2 cups vegetable stock

• kosher salt to taste Cook ModePrevent your screen from going darkInstructionsCornbread

• Heat oven to 375˚ F.

• Beat eggs and stir in buttermilk. Set aside
• Mix together the dry ingredients except the sugar in medium bowl. Set aside.
• Melt the butter in a cast iron skillet on low heat.
• When the butter is melted stir in the sugar, then stir in the buttermilk mixture followed by the dry ingredients.
• Bake for 30 minutes.
• Cool and crumble into a large bowl.

Dressing

1. Melt the butter over medium heat,
2. Sauté onion, celery, and green onion.
3. When the onion mixture is translucent and soft, remove from the heat.
4. Stir in the herbs.
5. Add the onion and herb mixture to the crumbled cornbread.
6. Stir in the stock.
7. Taste and season with kosher salt.
8. Bake at 375˚ F for 40 minutes or until it browns on top a bit. Notes* Serves 10-12 Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Cuban in origin, easy on a weeknight especially when you repurpose leftover chuck roast for the beef. Give this one a try!

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Baked cod with a white wine and lemon sauce is simple, delicious, and a bright ray of sunshine at dinner time.

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The soup comes together lickety-split on a weeknight. It’s filled with flavor, earthy and warm. Add it to your weeknight repertoire.

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Make your tastebuds dance with this delectable one-skillet meal that is perfect anytime of day, breakfast, lunch or dinner!

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You'll love the crispy, tasty goodness of these Tex-Mex-style nachos with a Greek twist! It comes together in a snap. Try it today!

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This herb vinaigrette has transformative power over even the simplest of dishes.

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Ceviche is a marriage of palate-pleasing flavors that is refreshing and simple to make. This simple recipe is a must-try for the home cook.

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Zabaglione has luxurious feel to it but is surprisingly easy to make at home. Try Zabaglione today with these five helpful cooking tips.

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With its rich history, delightful flavor, and numerous health benefits falafel is a fantastic substitute for the traditional hamburger patty that will leave you craving for more.

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What’s a quick-cooking seed that we eat like a grain and is considered a “super food”? It’s quinoa.   What is Quinoa? Quinoa is prounced nothing like it looks when written – Q-U-I-N-O-A. Although the culinary world treats quinoa like a grain, it’s actually a seed that hails from South America where it has […]

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If you’ve ever eaten a dish that was just so-so, the culprit may just be the lack of a sauce or a lackluster sauce.

Sauce is everything in cooking.

A good sauce is the finishing touch on a dish that ties everything together and elevates that dish from mediocre to extraordinary.

Sauce-making is not just for the professional chef.

It’s the right of every home cook to serve a sauce that will transform a simple dish into a masterpiece.

Today’s recipe is a simple Guinness Mustard Sauce made with Guinness beer as the star of the show.

This iconic Irish stout has a long history that lends itself to being not just a drink for the ages, but a versatile and delicious ingredient in the kitchen.

A Brief History of Guinness BeerThe story of Guinness beer dates back to 1759 when its founder, Arthur Guinness, started brewing at the St. James’s Gate Brewery in Dublin, Ireland.

You may also know Guinness beer through another connection – the Guinness Book of World Records.

Yes, true.

In the early 1950’s Sir Hugh Beaver, Managing Director for the Guinness Brewery argued with some fellows in his hunting party about which bird was the fastest bird in the UK.

They never did come to an agreement on that question, but the idea for a book of world’s records was born.

And the rest is history.

The Bold, Dark Flavors of a Guinness Mustard SauceNow back to sauce.

Guinness beer has a unique flavor profile that comes from the combination of roasted barley, hops, and yeast, resulting in its deep, dark, and malty taste.

With a simple list of companion ingredients like shallot, garlic, dijon mustard, fresh or dried thyme, and a bit of brown sugar to offset the natural bitterness of beer, this delightful Guinness Mustard sauce can be prepared in record time.

And it will transform your meal into a culinary experience you won’t forget.

This Guinness mustard sauce is especially delicious over pan-seared lamb chops. But you can also serve it with other roasted and grilled meats

Elevate your evening meal with this delightful sauce and pair it with some fun conversation as you peruse the Guinness Book of world records.

PrintMustard Guinness Sauce* Author: Life At The Table Print RecipePin Recipe

DescriptionGuinness Beer paired with shallots, garlic, Dijon mustard, and a bit of brown sugar makes a delicious sauce in record time.

Ingredients* 2 tablespoons shallot, minced * 1 tablespoon garlic, minced * 2 tablespoons dark brown sugar * 1 tablespoon Dijon mustard * 1/2 cup beef broth * 1/2 cup Guinness * 1 teaspoon fresh thyme * 2 tablespoons butter, cold * 2 tablespoons flour * olive oil * kosher salt Cook ModePrevent your screen from going dark

Instructions1. Lightly heat a saucepan. 2. Add just enough olive oil to coat the bottom of the pan. 3. Add the shallots and sauté gently until lightly brown. 4. Add the garlic. Sauté until fragrant. 5. Add the brown sugar and the Dijon mustard. 6. Add the beef broth and Guinness beer. 7. Gently simmer 10-15 minutes to allow flavors to meld and cook off the alcohol. 8. While the sauce simmers, knead together the cold butter and flour to form a smooth “dough” ball called a beurre manie. You will use this to thicken the sauce. 9. Once the sauce has simmered, thicken the sauce to the desired consistency by dropping and whisking bits of the beurre manie into the sauce. 10. Once the sauce has reached the desired consistency, add the thyme. 11. Taste and adjust the seasoning with kosher salt.

Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Let’s Crack the Code on How to Poach an EggPoached eggs is a mystery for a lot of home cooks, yet it’s a culinary staple that dates back to the dawn of time.

Today, let’s crack the code on how to poach an egg.

Why Poach An EggWith a history that dates back to antiquity, the poached egg’s popularity is due to its light, delicate texture of its whites combined with the rich, runny yolk that’s like a built-in sauce.

Poached eggs make an appearance in multiple cuisines such as the American classic Eggs Benedict, North African shakshuka, and Turkish çilbir which is poached eggs with a tangy yogurt sauce.

Poached eggs are a versatile and nutritious option any time of day.

Eggs clock in at only 78 calories each and with 6 grams of protein.

They’re also rich in a variety of nutrients including Vitamin D.

Poached Eggs Can Be a ChallengeSo you’re tired of the same ol’ same ol’ scrambled egg routine, but you dismiss the idea of poaching an egg because it can be a challenge.

The whites spread out in the water like a beautiful sea creature but not a great look for poached eggs where you want tight and compact whites.

Sometimes the egg sticks to the bottom of the pan and then tears apart as you remove it from the water.

Or you may overcook or undercook your egg, either way it’s not a pleasant result.

Top Three Tips for How To Poach an EggLet’s peel away the mystery of poached eggs.

Here are my top three tips.

1. Maintain a gentle simmer between 185˚ – 190˚ F throughout the poaching process. A kitchen thermometer is a great investment and a handy tool to have on hand to help maintain the proper temperature.
2. Drop your WHOLE egg still in its shell into the simmering water for 10 seconds. This will assist in congealing the whites prior to poaching. After this, you’ll break your egg and add it to the water for 3 minutes, no longer than 5 minutes.
3. Add a bit of white vinegar to the water to help congeal the whites.

Contrary to critics of this approach, I’ve never had an egg that tasted like vinegar.

Get ready to enjoy the glory and versatility of poached eggs. Once you have the process down, your creativity is you only limitation.

Get the full recipe on how to poach an egg below.

PrintHow To Poach An Egg* Author: Life At The Table Print RecipePin Recipe

DescriptionPoached eggs are a delicious and versatile option any time of day. Take the guess work out of achieving a perfectly poached egg with this recipe.

Ingredients* Eggs * Pot or deep saucepan filled with at least 1 quart of water * 1 tablespoon white vinegar * Wooden spoon * Slotted spoon or fish spatula Cook ModePrevent your screen from going dark

Instructions1. Fill a large pot with at least 1 quart of water. 2. Bring the water to a simmer, at least 185 – 190 degrees F. You’ll see bubbles on the bottom with lots of steam coming up. A kitchen thermometer is a handy tool in the kitchen to monitor the temperature of the water. 3. Drop your WHOLE egg into the simmering water for 10 seconds. Count this off so you don’t go over. 4. Remove the whole egg from the water. 5. Add 1 tablespoon of white vinegar to the water. 6. Break the egg into a small ramekin. 7. Swirl the water with the stem of a wooden spoon. 8. Dip the ramekin into the water to release the egg into the swirl. 9. Set your timer for 3 minutes. No more than 5 minutes, depending on how much you want the yolk cooked. 10. Remove the egg from the water with a slotted spoon or fish spatula. 11. As the egg is simmering, check the temperature of the water. Maintain as close as possible the goal of 185-190 degrees F. 12. Voila! Perfectly poached egg. Notes* With this approach there is no need to strain your egg beforehand, or trim the whites afterwards. Cooking the whole egg for 10 seconds works to begin the process of congealing the whites before dropping the unshelled egg into the water. * Enjoy! Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Do you have a hankering for pizza tonight and have everything you need to make a pizza crust, but no pizza sauce on hand?

Don’t despair.

With only six simple ingredients you can make the best tasting pizza sauce you’ve ever had in as little as 20 minutes.

Americans Love Tomatoes and Pizza SauceThe star of the pizza sauce show is fresh Roma tomatoes.

Did you know that tomatoes are the the second most consumed vegetable in the United States according to the USDA’s Economic Research Service?

Tomatoes are botanically a fruit, not a vegetable, but the government classifies them as a vegetable.

We’ll let that slide for now.

It is true that we love tomatoes.

The most recent figures show that we consume 18.8 pounds per capita of fresh tomatoes. And, that figure represents only 40% of tomatoes available for consumption.

The means that more than 60% of available tomatoes are canned.

And pizza sauce is the number one driver of that high number and the real reason we’re talking about tomatoes.

Pizza Sauce is Simple To MakeIt doesn’t take hours or a lot of time to make a pizza sauce on a weeknight.

Lightly sauté some onion and garlic, add in your fresh tomatoes and tiny bit of water or red wine.

Simmer until the tomatoes are cooked down.

Stir in some Italian seasoning and red pepper flakes if you’re the spicy kind.

Finish with a touch of red wine vinegar to brighten the flavors.

And you are good to go.

Make Your Own Pizza SauceAmericans buy more than 3 billion pizzas each year and most, if not all, are topped with canned tomato sauce.

Fresh always beats anything out of a box, bag or can.

Or a meal passed through a window or delivered to your doorstep.

And less expensive too.

The most important benefit to making your own pizza sauce on a weeknight is more time spent around the home table hearing about everyone’s day.

And feeding your body the most nutritious meal possible.

Yes, even pizza.

So don’t despair.

Make my simple pizza sauce today.

In need a a quick pizza crust. Try my flatbread crust.

PrintHomemade Pizza Sauce* Author: Life At The Table * Prep Time: 10 * Cook Time: 12 * Total Time: 22 minutes * Yield: 1 1/2 cups, enough for 2 12-inch pizzas Print RecipePin Recipe

DescriptionThe next time you get a hankering for pizza, make your own. This simple and delicious sauce comes together in record time.

Ingredients* 3 Roma tomatoes (12 oz), roughly chopped * 1/2 cup onion, roughly chopped * 1 tablespoon garlic, roughly chopped * 1 teaspoon Italian seasoning * 1 teaspoon red wine vinegar * 1/4 teaspoon red pepper flakes * 1–1/2 cups water (or red wine) * olive oil * kosher salt Cook ModePrevent your screen from going dark

Instructions1. Heat a 10-inch skillet over medium/medium-high heat. 2. Once the skillet is heated, drizzle in enough olive oil to coat the bottom of the skillet. 3. Add the chopped onions. 4. Sauté the onions until translucent. 5. Add the garlic. 6. Sauté just until fragrant. 7. Add the tomatoes to the skillet. 8. Add 1/2 cup of water (or red wine to the skillet). If your skillet goes dry, add more liquid a little bit at a time. The goals is to cook down the tomatoes ending up with a chunky, not watery sauce. 9. Once the tomatoes have cooked down, i.e, they have lost their shape and have been incorporated into the sauce, remove the skillet from the heat. 10. Stir in the Italian seasoning, and red pepper flakes. 11. Taste and then add in the red wine vinegar. 12. Taste again and adjust the seasoning with kosher salt as needed.

Notes 3 large Roma’s are about 12 oz. You’ll need more than 3 if the tomatoes are smaller. * Garlic lovers unite! If you love garlic, definitely add more garlic. * Add a bit more of red wine vinegar if your sauce still needs a bit of brightening from the acid. Keywords: pizza sauce*

Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Flatbread Pizza Crust Carries Good ThingsCrust. That word conjures up all kinds of imagery and thoughts. The Earth’s crust. A pie crust.

My favorite image of crust is a flatbread pizza crust.

The crust on any pizza is a foundation. Just like the Earth’s crust which carries civilization, pizza crust is the carrier of toppings.

You could cook all your pizza ingredients, plop them in a bowl and call it a day. Pizza bowl actually does sound super good.

But pizza is truly no fun without the crunch of a tasty flatbread crust. Flatbread pizza dough has no yeast which means it comes together quickly and you don’t have to twiddle your thumbs while the dough rises.It also means flat and crunchy because there’s no yeast to give the dough a lift.

Flatbreads have always been a big part of cultures and diets.Centuries ago Persian soldiers cooked flatbreads on their shields which they topped with cheese and dates.

Flatbread Pizza Dough Has No Yeast and Is Simple to MakeMy flatbread dough recipe is simple and easy enough to make on a weeknight.

No warrior shield necessary.Don’t ring a take out or delivery pizza joint.

Make your own flatbread pizza dough, enjoy time in your kitchen and fill your home with that wonderful pizza aroma as it bakes.

Top Your Flatbread Pizza Crust with Anything You Have In Your PantryI bet right now you already have a handful of ingredients in your pantry that you can top your pizza with. Some of my favorites are garlic, pepperoni, jalapeños, and olives.

No pizza sauce on hand? No problem!

You can make a quick pizza sauce using fresh tomatoes or even use a BBQ sauce.

Or, no sauce at all. I like to drizzle my flatbread pizza sans sauce with a balsamic reduction.

Consider flatbread pizza dough to be your chance to mix and match the flavors and textures you love on your pizza.

You can even put pineapple on your pizza if that floats your boat, although I would never. But that’s a conversation for another day.

Flatbread Pizza Cooks Hot and FastThe best part of this flatbread pizza dough recipe is that only needs 8-10 minutes in the oven.

Be a kitchen warrior.

Make this flatbread pizza today.

PrintFlatbread Pizza Dough* Author: Life At The Table * Prep Time: 20 minutes including rest time * Cook Time: 8-10 minutes * Total Time: 21 minute * Yield: 2 12-inch pizzas * Method: Baking * Cuisine: Italian Print RecipePin Recipe

DescriptionMake this easy flatbread pizza dough to satisfy your craving for pizza. It’s easy enough for a weeknight and bakes up in 8-10 minutes.

Ingredients* 1 1/2 cups all-purpose flour * 1/2 teaspoon Italian seasoning * 1/2 teaspoon Kosher salt * 1/2 tablespoon olive oil * 1/2 cup warm water Cook ModePrevent your screen from going dark

Instructions* Heat your oven to 500˚ F. * If you’re using a pizza stone, place it in the oven to heat with the oven. If you’re not using a pizza stone, prep the pan you will use to bake your pizza on, e.g., spritz it with olive oil; lightly coat it with cornmeal; lay a sheet of parchment paper on it. * In a large bowl, whisk together the flour, Italian seasoning, and the salt. * Add the olive oil and the warm water. * Swirl one of your hands through the dough gathering together the flour mixture, olive oil, and water. Increase the pressure as you go and occasionally give the dough a squeeze to permeate the water throughout the dough. The resulting dough ball should feel pliable with a texture a bit like scotch tape that has lost its stickiness. + If your dough feels “sandy”, run your hand under the tap, shake off the excess water and continue working the dough until you have achieved the proper texture. + If your dough is sticky like Elmer’s glue, add additional flour until you have achieved the proper texture. + If your dough has the perfect texture right way, high-five! * Cover the dough with a towel. * Let the dough rest at least 10 minutes. * Divide your dough into two portions. * Working with one portion of the dough, roll the dough as thin as possible. * Transfer your dough to your pizza stone (remove your hot stone from the oven or assemble your pizza on a pizza peel to slide it onto the stone) or pizza pan and top it with whatever your heart desires. (Please don’t tell us if you put pineapple on top.) * Bake your pizza for 8-10 minutes; or until the crust is brown and crispy and the cheese is melted.

Notes This recipe makes two 12-inch pizzas or one ginormous pizza. * The key is to roll the pizza crust as thin as possible. * You can freeze the other half of your dough if you only make one pizza – yay! pizza anytime, just defrost the dough and you’re good to go. * You can wrap the dough in cling film and store it in the refrigerator to be baked in the next couple of days. Keywords: flatbread pizza crust*

Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Got a hankering for hot wings and want an effortless recipe and tips on how to make them?

Americans Love Hot WingsYou’re not alone in your cravings and certainly not alone in your love for one of America’s most beloved foods.

It’s projected that Americans will consume 1.42 billion wings for this year’s Super Bowl.

Considered a classic American comfort food, hot wings got their start in Buffalo, NY, in the late 1960s at the Anchor Bar. Teressa Bellissimo created the wings dish as a late-night snack for her son and friends.

Hot Wings Recipe TipsMaking delicious and authentic Buffalo hot wings at home is easier than you might think.

Here are a few tips to help you make the perfect hot wings:

1. Trim the wings. Look for fresh, large chicken wings that are plump and juicy. Trim whole wings by removing the wing tips (freeze the the tips for making chicken stock later). Use a sharp knife to separate the wingette from the drumette.
2. Season the wings. Dry your wings and toss them in a bit of flour seasoned with salt and cayenne.
3. Fry the wings. To get that crispy, crunchy texture, deep-fry the wings at 375˚ F until they are golden brown. This will take no less than 10 minutes. Use a thermometer and adjust the heat on your burner to maintain a steady 375˚ temp.
4. Make the sauce. Next to a great crust on the wings, sauce will make your hot wings rock. A classic Buffalo hot wing sauce is made with melted butter, hot sauce, and cayenne pepper which is what this recipe is modeled after. However, let your imagination be your guide. You can add anything to your sauce that you think will make your tastebuds dance.
5. Sauce the wings. Toss your hot wings in the hot sauce to fully coat each wing once the wings have cooled a bit. The sauce should stick to the wings, creating a nice and spicy coating. Reserve any leftover sauce for dipping.
6. Serve and Enjoy. Serve the hot wings with homemade ranch dressing using my super simple Homemade Ranch Dressing recipe and celery sticks. Garnish them with sliced green onions. Truly the sky is the limit in terms of how you want to fix them up. Enjoy them with a cold, refreshing drink.

Hot wings are a delicious and iconic American dish with a rich history.

By following these simple tips, you can easily make delicious and authentic hot wings right in your own kitchen.

PrintHot Wings Recipe and Cooking Tips* Author: Life At The Table * Prep Time: 20 Minutes * Cook Time: 20 Minutes * Total Time: 40 Minutes * Yield: 2 lbs of wings Print RecipePin Recipe

DescriptionGot a hankering for wings. It’s easier than you think with this straightforward and delicious recipe.

IngredientsWings

• 2 lbs chicken wings
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons kosher salt
• 1 teaspoon cayenne
• Peanut oil (or other high temperature oil) for frying
• Green onions, sliced for garnish

Sauce

• 8 tablespoons hot sauce
• 6 tablespoons butter
• 1 1/2 tablespoons white vinegar
• 1 teaspoon cayenne pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon Worcestershire Sauce Cook ModePrevent your screen from going dark

Instructions1. Pat chicken dry. 2. Remove the wing tips and separate the drumette and the wingette at the joint. 3. Mix together the flour, salt, and cayenne in a large mixing bowl. Add the wings and coat them well with the flour mixture. Set them aside. 4. Heat the peanut oil in a large cast iron pot to 375˚ F. Use a pot large enough to immerse the wings in the oil for deep frying. 5. Once the oil has reached 375˚ F add chicken wings in small batches; do not overcrowd the pot. 6. Deep fry each batch for 10 minutes. 7. Remove each batch to drain on paper towels or set them on a rack over a sheet tray to cool. 8. While the wings are frying prep the sauce by combining all the sauce ingredients in a small saucepan. 9. Bring the sauce to a simmer over low heat until the butter melts. 10. Simmer for 5 minutes and remove from the heat. 11. Place the cooled wings in a large bowl and add as much sauce as needed to coat the wings. 12. Reserve any leftover sauce for dipping.

NotesKick your sauce up a notch by adding other ingredients, honey, molasses, gochuchang, chili crisp, soy sauce, Garnish with toasted sesame seeds, homemade ranch dressing, bleu cheese, etc. Follow your tastebuds lead!

Make extra sauce for dipping for those who like their wings dripping with sauce.

Nutrition Serving Size:* 1/2 pound per person Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Homemade Chocolate Chip Cookies Make the World Go ‘RoundIt’s the treat realtors tell their sellers to bake when they have an open house so the house smells like a home. And it’s what Cookie Monster has been chomping on for 50 years.

Yes, it’s the revered chocolate chip cookie. The old standby. The standard bearer of cookies.

This cookie is such a special treat that it has its own National Day on August 4th.

A Brief History of Homemade Chocolate Chip CookiesWhere did this beloved cookie get its start?

We have Ruth Wakefield to thank. She owned the Toll House restaurant in Massachusetss and invented this chocoltay chunk of goodness in the 1930s.

Apparently Ms. Wakefield’s invention was no happy accident. With a degree in household arts, it was most likely the result of diligent testing and development.

Her restaurant was known for its desserts and she invented these cookies with the intention of serving them with ice cream.

That was back in the day before so many flavors of ice cream were around so the chocolate morsels were most likely intended to be served alongside vanilla ice cream.

Legend has it that she ran out of baker’s chocolate and substituted the now-standard semi-sweet morsels.

Her delectable creation was featured on the Betty Crocker radio program later in the decade.

And homemade chocolate chip cookies have been a staple in most kitchens since then.

The Allure of Off-The-Chain Homemade Chocolate Chip CookiesThe aroma is alluring and there’s something comforting about enjoying one fresh out of the oven.

My chocolate chip cookie recipe is called “Off-the-Chain Chocolate Chip Cookies.” That’s slang for super good!

We all have our own take on what makes a perfect batch of chocolate chip cookies.

This recipe shared with me by a chef friend of mine does some cool things that you need to give a try. It’s the best of what you remember your grandmother’s chocolate chip cookies to be but with a modern twist.

• Using kosher salt both in the mixture as well as sprinkled on top of the finished cookies
• Mixing in semi-sweet and dark chocolate chips
• Browning the butter in the basic mixture which gives a nutty flavor
• Adding in espresso powder for a richer, deeper flavor

So much for reading the recipe off the back of the chip package.

I bet you could almost taste the zip in these cookies once I said “espresso powder.”

PrintHomemade Chocolate Chip Cookies* Author: Life At The Table Print RecipePin Recipe

DescriptionEnjoy delicious chunks of chocolate in every bite with this luxurious cookie. This recipe combines the best of what you remember about your grandmother’s semi-sweet chocolate chip cookies, but with a modern twist.

Ingredients* 1 3/4 cup all-purpose flour * 1 teaspoon kosher salt * 1 teaspoon baking soda * 1 cup unsalted butter * 1 tablespoons water * 1 cup brown sugar * 1/2 cup white sugar * 2 teaspoons vanilla extract * 1 teaspoon espresso powder * 1 large egg * 1 large egg yolk * 3/4 cup semi-sweet chocolate chip cookies * 1/2 cup dark chocolate chips Cook ModePrevent your screen from going dark

Instructions1. Heat your oven to 350˚F. 2. Cube butter into 3/4″ cubes. 3. Brown the butter on low heat in a small pot. As the butter melts it will begin to bubble and foam; there will be small eruptions on the surface of the butter as the water evaporates. Adjust the heat to maintain a nice sizzle, but not a boil. Once you begin to see a brown ring around the butter in the pot, the butter is browned. You will also see browned milk solids that have fallen to the bottom of the pot. Once the butter is browned add 1 tablespoon of water to the butter and cool it by placing it in an ice bath (described in the next step). 4. While the butter melts, prepare an ice bath to cool the butter. You will need a heat proof container for the butter and a bowl filled with ice that will fit into the ice bath without the chance of ice water getting into the butter or the butter tipping over and spilling into the ice bath. Prep the bowl with the ice, but don’t add water. Once the butter has browned, pour the butter into your heat-proof container. Add the water to the ice and place the heat-proof container of butter into the ice bath. 5. Remove the butter from the ice bath after it has cooled, about 5-7 minutes. Some of the butter will be congealed on the bottom of the bowl. 6. While the butter cools, whisk together the dry ingredients: flour, salt, and baking soda in a medium bowl. 7. Scrape the cooled butter into a mixing bowl. 8. Cream the cooled butter with the brown and white sugars, vanilla and espresso powder to the butter for 3-5 minutes with an electric mixer. 9. Add the eggs to the creamed butter mixture; mix until just incorporated. 10. Stir the flour into the butter mixture in thirds scraping the sides and bottom of the mixing bowl to ensure all the flour gets incorporated. 11. Stir the semi-sweet and dark chocolate chips into the flour mixture. 12. Using your hands, form dough balls about 1″ in diameter. 13. Place dough balls on a cookie sheet at least 3″ apart. 14. Bake for 12 minutes or until lightly browned around the edges. 15. Remove to a wire rack to cool. 16. Sprinkle with additional kosher salt (or flaky sea salt) as desired.

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What’s flat, round, has a long history with mankind, and whose name in Spanish means “cake”.

The tortilla of course.

The Humble Tortilla is Big BusinessThe humble tortilla is big business.

In 2021 the tortilla market was valued at $45.2 billion in 2021 and is expected to grow to around $70B in 2026.

Why such growth you may ask? Because tortillas are versatile, easy, and inexpensive.

They’re a central ingredient in Tex Mex and Mexican cuisine – itself a burgeoning cuisine category. They’re used for tacos, enchiladas, burritos, quesadillas, and fajitas just to name a few dishes.

Traditionally, Mexican cuisine makes tortillas from corn. Corn tortillas are one of the oldest forms of food from the Mesoamerican culture.

Flour tortillas were invented in the Mexican state of Sonora which is Mexico’s largest wheat producing area and has become one of the most popular breads in America.

When you’re in the mood for tortillas, tacos, or any one of those other dishes where the tortilla is central, don’t make a trip to the grocery store. Make homemade flour tortillas!

Why Bother with Homemade Flour Tortillas?So why bother going to the effort to make homemade flour tortillas?

There’s a few reasons.

They are ridiculously easy to make. You can have fresh, warm, tender homemade flour tortillas in under an hour, and half of that is rest time for the dough. Use the dough rest time to prep ingredients for a taco bar.

Second, you probably have everything to make them in your own pantry – flour, butter, and salt.

That’s it.

No trip to the grocery store needed.

Third and most importantly, you’re going to be love, love, love how good they are. Get ready to have a homemade tortilla that rivals the filling in terms of flavor. Eat them hot and fresh right off the skillet with a bit of butter. Or wait, don’t do that, you may not have any left over for tacos.

Here’s my recipe for homemade tacos.

What To Do With Homemade TortillasIf you do indeed have some leftover, use them as dessert. Check out my Apple Quesadilla recipe.

Now off to the kitchen and make some tortillas!

PrintHomemade Flour Tortillas* Author: Life At The Table Print RecipePin Recipe

DescriptionNothing compares to a delicious, tender homemade tortilla. Once you discover how easy this is to make, you’ll never want a store-bought tortilla again!

Ingredients* 1 1/2 cups al purpose flour * 1/2 teaspoon salt * 2 tablespoons cold, unsalted butter cut into small cubes * 1/3 cup + 1 tablespoon very warm water (between lukewarm and hot) Cook ModePrevent your screen from going dark

Instructions1. In a large bowl, whisk together the flour and the salt. 2. Add the cold, cubed butter to the bowl. 3. Using your fingertips, rub the butter into the flour until you don’t feel any large chunks of butter. 4. Form a well in the center of the flour mixture and add the very warm water. 5. Using your fingers, gently incorporate the water into the flour mixture using a counterclockwise motion. As the dough begins to come together, gradually increase the pressure to incorporate all the flour to form a smooth, cohesive dough, similar to pie dough. Once all the dough has been incorporated, if the dough seems “ragged” or dry, place your hand under running water. Shake off the excess water and using only the moisture remaining on your hand continue working the dough. Repeat this process as needed to achieve a smooth dough ball. Should your dough end up too wet, add flour in very small amounts and work to incorporate the additional flour until the dough is smooth. 6. Using a bench scraper or a knife, divide the dough into 6 equal pieces and roll each piece into a ball. Cover dough balls with a clean towel and set aside to rest at least 30 minutes. 7. When you’re ready to make tortillas, place dough ball on a lightly floured surface. Use your hands to flatten the ball into a disk. 8. Using a rolling pin, roll the disk out to 6-inches in diameter (about the width of a spread-out adult hand.) Use additional flour on your surface and on your rolling pin as necessary to prevent the dough from sticking. 9. Preheat a cast iron skillet or Comal over medium heat. Once the pan is hot, add tortillas one at a time. If your pan is hot enough, you will begin to see bubbles and steam pockets forming on the surface of the tortillas as the butter steams and causes the tortilla to rise. If you do not see bubbles, increase the heat. Once the tortilla has several bubbles and steam pockets, turn it over and cook the other side. When fully cooked, remove from the pan and keep warm while you repeat with the remaining tortillas.

NotesDon’t overwork your dough. Once the large chunks of butter have been incorporated into the flour stop working the dough. Otherwise, the butter will melt and not provide the steam you need for the tortillas to “rise”.

Use a Comal, black iron skillet, griddle, or ceramic skillet to cook the tortillas. If you use a stainless-steel pan, coat the surface of the pan with olive oil prior to heating.

Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner

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Cooking with juniper berry is a delicious affair with this juniper berry crusted pork tenderloin served over polenta.

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Fan the flames of community with the vibrant flavors and colors of this classic seafood paella recipe. Community never tasted so good.

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Pick the juiciest, most tastiest watermelon you can with these four tips from Chef Sandra Lewis. No more watermelon duds!

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Warm your body and soul with a delicious bowl of butternut squash soup. Full to the brim of all kinds of veggies and an easy weeknight meal.

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Homemade granola is a snap with this simple recipe. Enjoy this oat-based granola made with maple syrup for breakfast or as a snack.

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Pure maple syrup is more expensive than imitation brands, but it's worth every penny. This syrup produced by a labor of love is delicious and good for you!

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This buttermilk biscuit recipe is fit for a king. Super simple and easy enough on a weeknight that you'll never want biscuits out of a can again!

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Long before you were popping biscuits out of a can, these baked beauties were enjoyed around the globe. Enjoy this delicious bit of biscuit history.

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You can have a delicious bowl of chili from countertop to dining table in 30 minutes. It's an easy weeknight recipe that will have your tastebuds dancing.

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History points to Texas as the epicenter for the origins of chili. This beloved fare was named its official state dish in 1977. And not a moment too soon!

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Highlight the nutty flavor of brown rice with the addition of apple juice, sage, and walnuts. Bake brown rice in the oven for ease and even cooking.

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ove yourself to be very wise. Give sage, an ancient, delightful, and hardy herb with healing properties, a place in your garden and on your plates.

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It's a win-win for your local landfill and your wallet when you cook more to reduce food waste and save money. Read these four tips to do just that.

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It's time for a fruit salad revolution! Try this Fruit and Yogurt Salad that takes advantage of in-season fruit and packs a protein punch with Greek yogurt.

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Ditch the mill-stone New Year's resolutions. Instead, learn to live with VISION where your day-to-day choices are inspired by your soul.

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Simmer this easily assembled beef and beer stew in the oven, on the stovetop, or in your crockpot. Serve it with crusty bread or cornbread.

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Even though often under appreciated, the lowly onion offers big flavor, play a major role in most every cuisine, and have a long history with mankind.

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Auld Lang Syne: It's not just for New Year's Eve. Connect the sweet memories of your past with your hopes for tomorrow by spending time at the table today.

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Whatever the occasion, this gingerbread cake will make you want to do a little dance. Pull it together in minutes and enjoy it any time of the year.

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The history of gingerbread is both legend and lore, and a delicious one at that. You'll want to run straight for this story with a cup of coffee in hand.

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This Sweet Potato and Poblano Gratin will delight your family and friends. It's time to embrace this reimagining of the ooey gooey sweet potato casserole.

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Ever feel confused by the signs at the grocery store that advertise sweet potatoes and yams? Learn the differences and know for sure what's on your plate!

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Step out of the everyday mundane salad with this delightful turkey, apple, and pear salad. It's a delicious way to use leftover turkey or chicken!

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It's time to give pears their rightful place at the table. Often overlooked for other fruit, once you understand this delectable fruit there is no equal.

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Make it your mission to give this broccoli cream soup a place on your menu this week. It's delicious, simple to make, and will make your tastebuds dance.

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Learning to make vegetable stock is a good investment. Super simple and super handy to always have on hand for soups and sauces.

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Read Hannah's story about how time at the table is good for a household of one. Meals don't have to be fancy or extravagant to feed body, soul, and spirit.

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Step out of the whirlwind of life. Understanding the purpose of cooking is the key to busting the myth that cooking for one is hard!

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You can always answer the most important question of the day when you have a well-stocked pantry. Here's Chef Sandra's Top 10 Pantry Essentials.

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When it comes to answering the most important question of the day, "What's for dinner?" make sure you're stocked with these pantry essentials.

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Get keen on quinoa with this Sweet Potato and Quinoa bowl salad. It's a colorful and delicious way to enjoy this good-for-you grain.

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The humble and fabulous frittata is a delicious way to use up vegetables and leftovers. From stovetop to plate including cleanup, it's 30 minutes tops.

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Seeing with new eyes in the kitchen means cooking is a delicious adventure that will have you looking a carrots in a whole new way.

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Win the battle of life with this salmon marinade. You'll feel victorious whether you pan-sear or grill your beautiful salmon filet.

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Live life in the present at the table with family and friends. Lean into the moment, make memories, and cherish relationships.

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Enjoy this winsome, delicious spaghetti sauce on a weeknight. Assemble it, let it simmer an hour, catch up on life in the meantime, then enjoy!

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Give this cheesy cornbread with jalapeños a try. Then you'll learn why this humble and delicious quickbread is a staple in kitchens across the south.

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Engaging in small acts of creativity everyday provides a feeling of flourishing. Soothe your busy life: Get creative in the kitchen and COOK!

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For those nights that you need a go-to meal when you feel like your "going to pot", try chili mac. This dish is delicious and fast, just what you need!

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The most important lesson I learned in culinary school was that with just a modest amount of skill and knowledge, anyone can cook!

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Thai Green Curry Chicken is a one-pan meal that cooks in 20 minutes. Enjoy the fragrant spice of the curry over lime Jasmine rice.

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Linger longer at the table with these four tips that will make short work of kitchen cleanup. No love of cleaning the kitchen necessary!

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These fabulously tasty and fun Vietnamese Summer Rolls with Peanut Sauce are perfect for weeknight cooking. Customize each roll to your heart's desire.

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Fill up on color: Eat the rainbow. Fill your body with the health benefits of phytonutrients when you fill your plate with colorful fruits and vegetables.

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Whip up this simple and delicious homemande oats and honey bar with just a handful of ingredients, in no time. Enjoy the flavor and health magic of oats.

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Once considered only worthy for animal consumption, eat oats for a power punch of nutrition. It's time to embrace this simple grain.

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This is an easy homemade buttermilk pancake recipe. Super simple, enjoy them for breakfast or on a weeknight when you want breakfast for dinner.

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Reclaim your kitchen and dining room - the two most valuable spaces in your home - by taking the "What's for dinner?" pledge.

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Try this simple, fresh tasting homemade ricotta cheese recipe and connect to the people and places who gave us this cheese all those years ago.

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Buy food not product. With product, you get additives you don't need in your body and paying a manufacturer for the convenience of putting them there.

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Use the "language" of thyme to make your friends and family happy with this delicious Roasted Pork Tenderloin with a Brandy, Mushroom, Thyme Cream Sauce.

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With working parents and changing roles within the household, it's time to rethink the division of work at meal time. It's "All Hands On Deck!"

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It doesn't get any quicker or easier than Saffron Couscous for a weeknight meal. It's super delicious and goes well with beef, fish, or chicken.

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How to manage leftovers effectively begins with thinking about them differently. All those tasty tidbits are "ingredients" to be used in creative new ways.

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A delicious twist on traditional mashed potatoes with sautéed cabbage,leeks, garlic, and bacon. Your tastebuds will dance an Irish jig.

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When a fungus destroyed the potato crop in Ireland it created a disaster second only to the plague. But potatoes still reign in Ireland and worldwide.

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The next time you're craving Italian food, give this baked ziti with Italian sausage recipe a try. Your tastebuds will say "grazie!".

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The delicious theories of the history of pasta are almost as varied as the noodles and the sauces that top them. But there's no question, we love our pasta!

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Sautéed Brussels sprouts with bacon will forever change how you think of this much-maligned vegetable. Banish forever your mushy, bitter memories!

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Salt has played an important role in life from curses and currency to cuisine. Learn why kosher salt is the grain of choice for chefs and home cooks alike.

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You'll want some crusty bread to soak up the broth from this Stout Beer Braised Chuck Roast. It's beef and beer at its finest.

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Even if you're not Sam Elliott, the health benefits of eating beef are many. A small serving fills you up and proivdes essential protein and nutrients.

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Ditch the store-bought packets the next time you want hot chocolate. Make it to warm your soul with the simple ingredients you have on hand!

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Soothe your conscience and cravings by choosing dark chocolate as a treat. Train your tastebuds to enjoy this less sweet and more healthy option.

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Black Eyed Peas are eaten for good luck on New Year’s Day. Learn the history of its rise from lowly cowpea to center stage.

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Christmas traditions vary widely around the world. Establish your own traditions of taste, textures, and flavors with a large serving of love.

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Looking for a new recipe to add to your holiday festive feasts? Borrow an old favorite from my family for your holiday table - sweet and sour green beans.

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Traditions are important at the holidays to connect us to the past and present. It's a way of grounding who we are and where we're going.

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Get your holiday dance step on with this cranberry salsa recipe. It's tart and spicy, and beautiful. Your tastebuds and eyeballs will love it.

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Take a moment out of your busy holiday to send up a cheer for the festive cranberry with its deliciously tart taste and numerous health benefits.

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In honor of a delightful fictional family, a little boy’s dream, an illustrious leg lamp here's my favorite meatloaf recipe.

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From the Barbarians through the Depression, meatloaf isn't associated with the happiest of peoples or times. But it's time to rediscover this tasty dish!

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Take these Goat Cheese and Sage Stuffed Mushrooms to your next soiree! It's a simple prepration, a luxurious presentation, with a delightful pop of flavor.

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From lowly fungus to nutrition powerhouse, the mushroom is definitely an ingredient worth adding into your cooking repertoire. Give them a try this week!

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Life is both precious and precarious. Giving thanks on Thanksgiving reminds us of the privilege we have to share life at the table with those we love.

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No other activity in life compares to cooking and the satisfaction of engaging all your senses. It's a powerful experience that is often overlooked.

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It's the full taste of fall with this Pumpkin Cake with Orange Cream Cheese Icing. Enjoy it with a cup of coffee on a fall day - morning, noon, or night!

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The scent and taste of these five fall spices can help you feel connected to past seasons and add great flavor to popular seasonal dishes. Even when you make a new dish, the presence of these spices can stir up feelings of nostalgia!

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Mealtime is the defining moment for your family. Establish the culture of your family at the table by sharing an evening meal.

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Try this palate pleasing wild rice with butternut squash and leeks dish.

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When we think of pigs we think of bacon, ham, and pork chops. Learn the fascinating facts about pigs you don't know. They are incredible and tasty animals.

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Pork, makes a magical wonderful appearance on your table with this recipe: Pan-seared pork chops with a white wine, orange, and thyme sauce.

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Just in time cooking: The answer to the most important question of the day beings with a well-stocked pantry, fridge, freezer, and fearlessness!

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Learn about the health benefits of potatoes. And how the humble vegetable played a part in the rise of Western Civilization.

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So, you want to have some friends over and do something a little different and a lot of fun. Put on the song, “Mashed Potato Time” by DeeDee Sharp or “(Do The) Mashed Potato by James Brown and dance your way to a potato party.   What’s a potato party? It’s one of two things. It’s […]

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Eyes front and center! It’s time to talk about tubers and that all-time favorite, the baked potato. It’s a classic and a great side dish to countless main courses. It can even be the main course itself! Let’s learn how to bake a potato like a pro.   The Ideal Baking Potato Potatoes are the world’s fourth […]

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Omelets have a history as cloudy as a very fresh egg white. But it's clear that they can be enjoyed any time of day, breakfast and even supper time!

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Eggs are a bargain and nutritious. Learn the lingo and how to make the best selection from all the choices on the grocery store shelf.

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Basil is a flavorful, fragrant herb with a history as big as its flavor. Use it fresh for maximum flavor and health benefits.

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Basil pesto is a simple sauce that is super easy, incredibly delicious (and may be slightly addicting!). Use it as a sauce for pasta, serve it over roasted vegetables and meats. You need to add this homemade sauce to your repretoire!

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Unfortunately there is a lot of fraud in the olive oil industry. Learn what to look for the next time you purchase this ancient oil that tastes good and is good for you.

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Wrapped inside its green-hued husks with top-hanging silky tassels is one of summer’s simple pleasures — fresh, delicious, sweet summer corn. It’s simply wonderful and easy to cook too.

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It’s a crime if you’ve only experienced fresh creamed corn out of a can. This recipe is simple, delicious, and will change your life.

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The U.S. Is one of the most overworked nations in the world. This Labor Day spend your time doing nothing which is really something - gathering at the table with friends and family.

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Mix up your daily fruit intake with cantaloupe. It contains all sorts of goodness to make your body better from your head all the way down to your toes.

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Chunks of cantaloupe are layered in a parfait glass with gingered yogurt and butter, cinnamon, and vanilla toasted graham cracker crumbles. Perfect!

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Where our food comes, and how it is grown and harvested, is as important as the food itself. Choosing to eat sustainable seafood is always the best choice!

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Birthday celebrations don't have to just be about cake. Pan-seared scallops have become the birthday dinner tradition for my youngest daughter Hannah. Give this recipe a try any night of the week! It's simple, delicious, and makes a beautiful presentation!

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One of the most delicious gifts from the ocean is scallops. Learn the difference between bay and sea scallops, and what to look for when you buy them.

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Fire up the grill and grab your cutting board and knife! This is the easiest weeknight meal you'll ever make: shish kebabs. All you need are your favorite meats and vegetables cut into chunks. Thread them on a skewer and grill or broil away!

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The History of The Shish Kebab   The history of the shish kebab. What was life and food like in early civilization? Imagine yourself yearning for food to rid you of the gnawing emptiness in your stomach; hunting and gathering, discovering fire, tasting plants, and herbs for the first time. Your discoveries are shared with […]

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The Difference Between Fruits and Vegetables   The difference between fruits and vegetables. When is a fruit really a vegetable?   The U.S. Supreme Court Declares a Fruit a Vegetable Only when the U.S. Supreme Court says so. In 1893, the United States Supreme Court ruled that a tomato was a vegetable.  Even though everyone […]

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"How do I love thee? Let me count the ways." Read what Life At The Table followers have to say about their love for garden fresh tomatoes and try my sliced tomato salad.

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Once thought poisonous, the tomato has shaken off its shady past to become one of America's most beloved fruits. While you only see a handful of commercial varieties, there seems to be no end to the diversity of this luscious fruit.

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Cool Down With Summer Soup   Summer soup cools you down. When it comes to meals made perfect for summer, don’t let the hot temps steer you away from soup.   Hot Soup Cools the Body It seems like a contradiction in terms, doesn’t it?  But hot soup can actually cool our bodies down on […]

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Happy Independence Day, America! An estimated $6.9 billion will be spent on food today. Where ever you gather this July 4th, with family and friends, whatever you eat, take a moment and remember it's also a day to give thanks for your freedom.

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This white bean salad is a beautiful complement to any outdoor feasting you have planned. It will take longer for your barbecue coals to heat up than it will for the finished salad. The fresh flavors of lemon, parsley, cumin, and cayenne will complement anything you put on the grill.

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Transport your table experience to Morocco with this lovely barbacue chicken recipe. Play some Moroccan music, use brightly-colored napkins, and enjoy your time at the table. Be sure to have something cold to drink on-hand as this recipe is a tad bit spicy.

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Create a rich aroma and delight the palate with Moroccan spices. When it comes to cooking, you can take a trip without ever leaving your home. Gather at the table this week and invite your family on a journey.

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Five tips for pan-frying success. The topic of whether or not to eat fried foods can be as controversial as politics. But, flat out - fried foods taste good. Fry your own and incorporate these five tips for pan-frying success!

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Zuchini fritter. Quick, easy, and delicious! Try this fun way to incorporate more of the wonderfulness that is zucchini into your weeknight cooking!

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What is a fritter? All sorts of deliciousness! Learn a bit of history and how this simple fare is really a global treat.

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How to know when grilled meat is done - use the "hand test" to Don't poke, press, or cut your meat to determine doneness! All those yummy juices holed up inside will be lost to the fire.

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Try this lovely chipotle barbacue sauce. It’s a beautiful companion to any grilled meat, burgers, chicken, etc., or spooned as a condiment over an already prepared meat. It’s easy to make, with ingredients you’re likely to already have on hand.

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What is chipotle? A smoke-dried jalapeño! This method of preserving jalapeños dates back to Mesoamericans, and was shared by the Aztecs. Turn up the heat in your kitchen with this not-too-hot spice for an earthy, smoky flavor that will delight your tastebuds!

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Learn how to store fresh herbs so that they remain fresh for as long as possible. Don’t suffer from wilted, unusable herbs any longer!

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Ditch your store-bought packets. Nothing beats making this dressing from scratch. Add a jug of buttermilk to your shopping list this week!

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What is buttermilk exactly? Traditionally, it’s the rich-tasting liquid left in the churn after making butter. Learn more about this magical ingredient that goes way back and its role today in baking in cooking.

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Try this delicious one-plate dish for a weeknight family meal. Chef Richard Chamberlain's Tenderloin of Beef With Texas Shiitake "Risotto" will delight the tastebuds and leave plenty of time for sharing conversation at the table.

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Cooking at work and at home means connecting with people for Chef Richard Chamberlain. And It always means good food and memories made!

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Learn how Chef Richard Chamberlain's cooking inspiration began on the Texas coast, and how his first job cooking at one of Dallas' most renowned restaurants sealed his career future.

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Use an appetizer strategy for weeknight meals to keep the pangs of hunger at bay while you cook and as a kickoff for what’s to come - great conversation at the table with family and friends.

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Whipped feta dip transforms salty, crumbly feta into an absolutely addictive mixture with cream cheese, olive oil, oregano, and spiced up with a pinch of red pepper flakes. Eat it fast as it likely won't last long.

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Feta Cheese. It’s name has origins in the Italian language, but it is 100% Greek. Even Polyphemus, the one-eyed cyclops from Homer’s “The Odyssey” had a thing for feta.

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When you need an evening meal free from fuss, give the homemade sandwich a try. These three tips will elevate your sandwich making art and make your tastebuds dance.

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This delicious spread that will make a party out of anything between two slices of bread. Try it with a roasted and sliced turkey breast for a sandwich or a wrap - super easy, delicious, and cheap! But your tastebuds will think you paid a million bucks.

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The Spanish have gifted us with the wonderful flavor of smoked paprika. Take a whiff and you’ll think you’re standing outside with wispy smoke and embers taking flight. Move from the meek sprinkle of paprika as a garnish to the bold flavor of smoked paprika.

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For some, chickens are a complete mystery in the kitchen. Whether you like to bake, broil, or grill your chicken, overcooking by even a small amount of time will render you a dry, stringy piece of meat. So what's the secret? These two tips will help you learn how to cook chicken like a pro.

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Whether you have won your chicken dinner, or are purchasing some chicken to prepare your own dinner, it’s important to know the chicken that’s on your plate. These tips will help you learn how to buy chicken like a winner, winner, chicken dinner!

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Try this baked chicken recipe that is easy and delicious. It travels well in a cooler and is a beautiful addition to a picnic as you do “life on the blanket”. Be sure to be stove side when these beauties come out of the oven. You will want to eat the crumbs off the baking sheet!

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Life is like a never ending merry-go-round. But there is one activity that in life that can cure busyness: Cooking. Jump from the merry-go-round into the kitchen. The kitchen is the gateway to the great escape - spending time at the table with family and friends.

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Entice your tastebuds with a turmeric egg salad! It's everything that makes a traditional egg salad wonderful with mayonnaise, Dijon mustard, and red onion with a fun twist of turmeric, paprika, and cayenne. It's not your grandmother's egg salad, but we think she'd like it!

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Learn how to perfectly boil the incredible, edible egg. Don't suffer the sulfuric stink or unsightly green ring of an overdone boiled egg. With these steps you'll enjoy one of the most economical and versatile foods packed with nutrition, the beautiful egg.

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How to flavor food is an important kitchen skill and your senses are your best guide. If you've primarily eaten a lot of fresh or processed foods, you will need to train your palate to enjoy a variety of natural flavors. Be bold in trying new foods and flavor combinations.

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Take your tastebuds oceanside with a weeknight meal of crab cakes. Make it a family affiar to prep and form the crab cakes together. One bite of these delcious cakes of lumpy crab meat and herbs and you’ll be hooked.

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Nothing screams spring like fresh asparagus. Roasted asparagus cooks in a flash and is easy to prep. It makes an elegant presentation, and looks like you slaved (not!) in the kitchen.

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There’s no more effective way to pour good things into the life of children (or another adult) than sharing a meal that everyone has a hand in preparing. Here’s a few ideas on how to make sharing the table a priority.

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Take a “staycation” on a weeknight to the Far East. This is a quick, easy, and delicious dinner that can easily involve the whole family. Made from buckwheat flour, soba noodles are naturally gluten-free (make sure you buy 100% buckwheat noodles), high in fiber, and contain all the amino acids you need for good health.

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Capture the brightness and energy of spring with a Raspberry Walnut Vinaigrette. This combination is super simple and super flavorful. Use it on salads, meats, or fish. Substitute the basalmic with a red wine vinegar for a lighter flavor.

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Learn how a good home cook can be just as organized and efficient in the kitchen as a professional chef with mise en place. Being organized means more time leftover for the most important activity in life - sharing the table.

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Try this simple and flavorful maple-bourbon ham glaze. It will fill your home with aromas while it cooks and delight your guests at the table. You'll feel like you're living high on the hog. And remember that what is truly luxurious is sharing the table with those you love.

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Breakfast Casserole. Once your try this breakfast casserole, it will be your go-to morning dish! It’s everything that makes breakfast delicious, eggs, sausage, milk, and lots of cheese. It will serve a crowd for brunch, or enjoy leftovers the day after.

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Be a discriminating buyer of kitchen tools. A few good tools are worth more than 1 of every kitchen gadget. The number one tool you need in your kitchen? A proper chef's knife!

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Ditch the packets of store bought taco seasoning with ingredients you can’t pronounce, don’t understand, and where the sodium content is off the charts. Have a blast with your homemade taco seasoning. Learn where the history of the word "taco" and you'll understand why!

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Pinto Bean Salsa is a delcious makeover for a familiar bean. It has a smoky kick for your tastebuds and is a tasty way to incorporate more legumes into your diet. This salsa also makes a beautiful bean salad as a side to tacos or a grilled chicken breast.

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It's time to take a kitchen inventory! Here's our list of the Top 10 Kitchen Tools For Weeknight Cooking Part 1.

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Give your body the gift of good taste and health with fried chickpeas. You’ll feel like a super hero with this super food recipe. Chickpeas and turmeric. It doesn’t get much more super than this! Earthy, easy, and delicious.

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Plant-based eating never tasted so good! This Greek Tempeh Wrap with cashew yogurt tzatziki sauce will make you stand up and do the happy dance. It’s super simple and inexpensive.

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This Romanian White Bean Dip embodies the spirit of Martisor, a traditional Romanian celebration, with its white base and red topping. The smoky onion and tomato topping adds a pop of flavor that will make your tastebuds sing!

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If you’re in need of a broccoli makeover, this recipe is for you! No more mushy, bitter broccoli. Sautéed broccoli means flavor when the broccoli browns, and it turns tender with a nice crunch! Finish it with a delicious soy sauce, rice wine vinegar sauce.

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Marinated flank steak is a flavorful, easy, fast, and delicious weeknight meal. With ginger, garlic, orange, and rosemary what more could your tastebuds ask for?

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The recipe for Pound Cake has changed over the years, but not its allure or the ease of whipping it together in a pinch without a trip to the grocery store. Most of the ingredients are staples already on hand.

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Throw out your rice in a box that cooks in minutes, that is if flavor and texture are important to you! How to make rice, the perfect bowl of fluffy grains, with a flavor that will make your tastebuds sing? Follow these two tips.

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This lovely traditional Shrimp Creole dish is spicy, but not the “my mouth is on fire I need to reach for a glass of water!” kind. Instead it exudes a toasty warmth, the kind that reaches deep to soothe and satisfy. It’s best experienced with friends and family.

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Enjoy an Apple Quesadilla for breakfast or dessert! This is a fun and different way to enjoy apples and to try your hand at the important technique of sauté. Any crisp apple, such as Fuji or Gala will work beautifully in this rec

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As simple as it gets in the kitchen! You only need a cutting board and a box grater for this Shredded Carrot Salad. You’ll want more than one helping of this tastebud satisfying recipe.

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These delicious Chili and Cumin Rubbed Pork Chops begin on the stove and finish in the oven. The southwest flavor combination is delightful and satisfying. It’s quick enough for a delicious weeknight meal, and makes a beautiful presentation for company. These pork chops are conversation worthy at the table.

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Pears are a beautiful fruit and with just a bit of effort make an elegant offering for family and friends. Pan-roasted pears with honey caramel sauce is a dreamy dessert. It’s so simple, impressive, and delicious you’ll think you won the pear lottery!

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Step away from the freezer aisle and from the fast food french fries. Try this simple smashed potatoes with garlic and butter dish. Rekindle your flame for the versatile potato and cooking at home!

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Braising is a simple, uncomplicated cooking technique that doesn’t require special skill or know-how, just time. Herein is the irony of “time” in the braising method: It requires very little active cooking once it’s in the oven. Enjoy these Cabernet and jalapeño braised short ribs with a cilantro lime gremolata!

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Break out of the peeling and eating, or drinking the health benefits of an orange. Tickle your tastebuds with oranges with spiced raisin sauce. This is a delicious way to enjoy this beautiful fruit that is available all year long.

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Sautéed Spinach. Be strong to the finish (like Popeye!) with fresh spinach. This cool-climate-loving green is an excellent source of iron, vitamins, and minerals. Pick up a tub, a bag, or a bunch.  Use it in a salad, drop some leaves into a soup, or sauté it fresh. Finish it with a sprinkle of celery salt.

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The kale, ginger, walnut gremolata garnish makes this sweet potato soup special. It's a quick and delicious weeknight meal. But the best part of weeknight cooking is eating in the comfort of your own home where you can spend unhurried time at the table to restore your stomach, and also your soul, and spirit with great conversation.

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Think savory instead of sweet breakfast! Thing whole grains and vegetables like grits breakfast bowl topped with crispy crunchy vegetables. Start your day in a new way. Bypass the sugar. You're more likely to get better grades in school and perform better at work.

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Brighten your winter diet with a grapefruit and avocado salad. Long past the time when the garden has yielded its last tomato, and the glory of warm fall colors dissolve into the grayness of winter, there is a ray of sunshine that bursts onto our grocery shelves. Grapefruit.  It’s winter’s gift.

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Learn to be FEARLESS in the kitchen with a garlic, rosemary, and lemon chicken! Even America's most beloved chef, Julia Child, flubbed on live TV. Courage in the kitchen is built on knowledge and experience.  Master the basics and never be afraid to try something new.

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The classic red wine vinaigrette is easy to master and better for you than bottled salad dressing. Once you master the basics of salad dressing making, the sky is the limit in terms creativity. Experiment and add whatever suits your fancy to this basic recipe including garlic, herbs, etc.

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Practice knife skills with this recipe: Crunchy Apple Salad with Manchego Cheese. It’s all about the chop: apples, carrot, celery, walnuts, and cranberries.

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Dust off your slow cooker and make something fun - like Slow Cooker Pizza! It's everything that makes pizza great in one pot.

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