Cooking Method: Roasting
Mexican Street Corn Dip
This Mexican Street Corn Dip is Mexican Street corn turned into a dip! The combination of mayonnaise, Mexican Crema, cotija cheese and lime juice. It's creamy, cheesy and delicious.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 10 Servings
Miso-Crusted Pork Roast with Apples
This Miso-Crusted Pork Roast with Apples makes an impressive meal for very little effort. If your shoulder comes pre-tied, untie before rubbing with miso, then re-tie. Miso is made from fermented soybeans that adds a salty umami flavor to many Japanese dishes.
By - Prep: 25 mins
- Cook: 3 hrs 15 mins
- Yields: 6 Servings
Sheet Pan Lemon Herb Salmon and Baby Zucchini
When I'm tired and lazy, which is every night, I love making dinner on a sheet pan. Also, if you use parchment paper, you don't even have to clean the pan. The recipe calls for dried herbs, but I used fresh from my herb garden. I know certain people on the east coast will be rolling their eyes. It's meant to be 90° F in Los Angeles today. We want FALL!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Roasted Broccoli and Cherry Tomatoes
This Roasted Broccoli and Cherry Tomato side dish is effortless to make. It's all tossed together, roasted on a sheet pan and topped with Parmesan cheese.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Beef Stew in Red Wine Sauce
This Beef Stew in Red Wine Sauce is from Jacques Pépin. His mother used to serve it at her restaurant, Le Pélican. The meat becomes incredibly tender. He uses red wine for the deeply flavored sauce.
- Prep: 20 mins
- Cook: 1 hrs 30 mins
- Yields: 4 Servings
Crispy Za’atar Baby Potatoes
Za'atar is a Middle Eastern spice mixture, which is good on vegetables, meat, and breads, etc. These Crispy Za'atar Baby Potatoes is a very simple recipe that is roasted until golden brown and crisp.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Muhammara (roasted red pepper dip)
My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.
- Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
Drunken Cabbage
I saw this crazy Drunken Cabbage recipe on YouTube. It's a combination of cabbage, bacon, butter and beer. It can be made in the oven or the grill. The next time I make this, and yes there will be a next time, I might slice it into wedges to make individual portions.
- Prep: 15 mins
- Cook: 3 hrs 5 mins
- Yields: 8 - 12 Servings
Greek-Stytle Chicken Meatballs
I made these Greek-Style Chicken Meatballs for dinner last night, which reminds me of another recipe called Chicken Zorba. These meatballs are perfectly flavorful and delicious, which include spinach, lemon and feta cheese. It can be served for an appetizer, lunch or dinner.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Mustard-Roasted Fish
We spent the most relaxing weekend at a friend's house in La Jolla, CA. We cooked, ate and didn't do a lot, which was just perfect. We found this incredible fish market called El Pescador and bought this Rock Cod, which is a small wild caught deep water rock fish, similar to red snapper. I made Ina Garten's VERY simple (5 minutes to prep and 10 to roast) Mustard-Roasted Fish. Serve it with your favorite roasted vegetables, baby potatoes, and a chilled Sancerre for a meal your friends will love.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
