I initially made this cake to be a “finishing touch” for a dinner party featuring a southwest cuisine which included herbed goat cheese enchiladas, adobo roasted quail, and jalapeño-golden raisin cornbread stuffing. Of course there were starters of guacamole, salsas, tostadas, and margaritas! Orange juice…

Our daughter Madison made this salad for Thanksgiving in 2011 after discovering it in Bon Appetit magazine. We all fell in love with it and decided to keep it as a regular part of our repertoire to enjoy all year long. The ready availability of…

This is a wonderful appetizer that is sure to please. We’ve served this at large parties of 50 or more, at more intimate gatherings with a few friends, and regularly at home when it’s just the two of us. Goat cheese is a staple in…

Once you make your own vinaigrette I don’t think you will ever purchase another salad dressing in your life-unless you’re like my Dad who just can’t live without his favorite Ranch dressing! All you need for a great vinaigrette are two components: oil and acid,…

This is one of the tastiest and easiest sides you can get on the table within 10 minutes! Being a universal accompaniment to almost any main dish, the humble potato can be elevated with any combination of fresh herbs and butter, lemon, or a classic…

Rice was introduced to Italy by the Moors during their occupation of Sicily and the Iberian Peninsula between the 9th and 10th centuries. The earliest recording of Italian cultivation was during the 14th century, as the Mediterranean climate proved to be conducive to growing some…

One of our favorite restaurants while living in Newport Beach was a local hang-out called “Gulfstream”, where they served a version of this trout dip along side a bunch of humble saltines and a bottle of Siracha Chili Sauce. We ordered it almost every time.…