Rainbow Soba Noodles
Beat the extreme summer heat with a vibrant, chilled meal. Tossed in a rich, creamy peanut dressing, these cold Rainbow Soba Noodles are loaded with crisp, fresh produce for maximum crunch and flavor. They can easily be prepped ahead for an effortless weeknight dinner, and the vibrant vegetable toppings are customizable to suit whatever your family loves most.
By - Prep: 20 mins
- Cook: 5 mins
- Yields: 4 Servings
Grandma Jerry’s Spaghetti
This is my late mother-in-law Jerry's baked spaghetti. One of the most important recipes in our family! She told me how to make it, but it was never as good as when she made it. I even made it in her kitchen with her magic cast-iron skillet and did it exactly as I was told, but it wasn't it! After all these years, I am finally getting close to her wonderful, comforting spaghetti. Basically, the key is to overcook the spaghetti. This goes against every grain of my being. It is very difficult for me to cook pasta past the al dente stage. Just get over yourself and do it! Also, why not just buy a big can of diced tomatoes and not break up the whole ones?! If you did that, it's NOT Grandma's Spaghetti! We always serve this with sourdough with melted Clearman's Cheese Spread. You can only buy it locally, so here is the recipe to make your own.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 8 Servings
Chicken, Peach and Spinach Salad
The moment peak-season peaches hit the stands, this salad takes top priority. Juicy peaches and fresh blueberries mingle with tender sliced chicken over a bed of crisp baby spinach. Finished with creamy goat cheese, fresh blueberries, toasted pecans, and a light honey-mustard dressing, it strikes that sweet, rich, and tangy balance in every bite.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 servings
Chipotle Ham Dip
Just returned from my nephew’s beautiful wedding in the UK. The day after the wedding, we had a casual barbecue. My nephew’s new mother-in-law brought this Chipotle Ham Dip. I have to say, I have never heard of it. After one bite, I was hooked! You know how much I love finding unexpected flavor combinations when traveling, and this one took me completely by surprise. It’s rich, smoky, slightly tangy, and ridiculously addicting—the kind of dip where you keep going back "just for one more chip.” I immediately begged for the details so I could recreate it at home.
- Prep: 10 mins
- Yields: 6 - 8 Servings
Chicken in a Hurry
This "Chicken in a Hurry" recipe is a classic weeknight lifesaver! With just 5 minutes of prep and four simple ingredients—boneless chicken thighs, dry onion soup mix, ketchup, and brown sugar—it couldn't be easier to throw together. While the name might be a little ironic (it takes about an hour in the oven, though a slow cooker works great too!), the payoff is worth every minute. You end up with melt-in-your-mouth tender, incredibly savory-sweet chicken that’s perfection served over rice, egg noodles, or mashed potatoes. It was an absolute hit with everyone at the table!
- Prep: 5 mins
- Cook: 1 hr 5 mins
- Yields: 6 Servings
Million Dollar Corn
Think of Million Dollar Corn as creamed corn, completely reimagined. Naturally sweet corn is tossed in a silky, garlic-butter cream sauce anchored by Boursin cheese, then finished with an addictive Cheez-It and bacon crumble. It’s rich, savory, and easily the best corn you'll ever have.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Crispy Sheet Pan BBQ Ranch Chicken Tacos
Crispy Sheet Pan BBQ Ranch Chicken Tacos!
You get the crunch of a baked tortilla, the smoky sweetness of chicken baked right in BBQ sauce and ranch seasoning until it shreds perfectly, and all the melty cheese your heart desires. Top it off with fresh lettuce, diced tomatoes, and a heavy drizzle of creamy ranch for the ultimate weeknight winner. Minimal dishes, maximum flavor. Who wants one?
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Yields: 6 - 8 Servings
Dublin Lawyer
Dublin Lawyer is one of Ireland's most decadent traditional seafood dishes, consisting of lobster meat pan-fried in butter, flamed with Irish whiskey, and finished with a rich reduction of heavy cream. I have to say, it was absolutely delicious and so easy. I think next time I will make it with shrimp to make it even simpler.
The name is entirely satirical. In 18th and 19th-century Dublin, lawyers were notoriously viewed by the public as wealthy, excessively self-indulgent, and frequently "soaked in whiskey."
When this hyper-rich dish emerged—combining premium, expensive lobster with a lavish amount of heavy cream and top-shelf Irish whiskey—locals joked that it was either a meal only a wealthy lawyer could afford, or a culinary caricature of a Dublin lawyer themselves: rich, stuffed with luxury, and swimming in booze.
Over the years, a playful spin-off dish called "The Disbarred Lawyer" emerged on some Irish tavern menus. It swaps out the expensive lobster for more economical Dublin Bay Prawns (langoustines) or monkfish.
Japanese Curry Meatballs
I love Japanese Curry. To me, it's like Japanese comfort food. There's something so deeply satisfying and soul-warming about it. Instead of using cubes of beef, this recipe uses meatballs. Japanese curry sauce mix, often called "curry roux," typically comes in solid blocks or powder form. It's a blend of curry powder, flour, oil, sugar, salt, and various seasonings and spices. Vermont Curry and S&B Golden Curry are ready-made and the two most popular brands. These mixes usually have MSG. I prefer to make my curry from scratch. Though making the roux does take about 20 minutes to reach "color of a fox," as they say in Japan, a deep tan color. It’s well worth the wait! If you would like to make it from scratch, you can refer to my Japanese Beef Curry recipe.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
North African Lamb with Chili, Ginger, Chickpeas and Couscous
Launching in his breakout 1999 debut The Naked Chef, this North African Lamb with Chili, Ginger, Chickpeas and Couscous remains one of Jamie Oliver's most iconic recipes. This dish simplifies traditional North African tagine flavors into an easy, one-pot comfort meal. I made this for a client. I really do not like lamb, so I gave the searing of the meat task to my husband. Next time, I will make it with beef. I did get rave reviews from my in-house tasters! I have no idea how I survived living in England for all those years, having to endure the dreaded Sunday lunch leg of lamb!
- Prep: 15 mins
- Cook: 1 hr 30 mins
- Yields: 4 - 6 Servings
