Photo via Flickr member snowpea&bokchoi Introduction Do you shudder when you hear the phrase “grilled chicken breast”? Honestly, I don’t blame you, because so often they are done poorly: overcooked, stringy chicken that is so dry it feels like sawdust in your mouth. But here’s the thing: grilled chicken breasts do not have to beFIND OUT MORE |

Sunday morning breakfasts are an important routine in our house. We like to wake up a little late, put on some soothing music, make coffee, and eat a leisurely breakfast. The morning light is always beautiful in our little dining nook and our dog even likes to eat his breakfast at the same time. It’sFIND OUT MORE |

Photo via Flickr member Yannic The first time I ever tasted pesto, atop a bowl of tortellini, it was not a life-changing experience, but it was pretty darn close. I forgot all about the tortellini as the flavors of the pesto seemingly exploded in my mouth: bright basil, tasting of the earth; zingy, pungent garlic;FIND OUT MORE |

If you’re anything like me, you’re already planning your Thanksgiving menu. You probably also know that when you’re cooking for a large group of people, food allergies are going to come up. This Thanksgiving, I know I’m planning on feeding a couple of people who are living the gluten-free lifestyle. While I’m going to offerFIND OUT MORE |

You own a restaurant. Step one. Step two is most likely getting customers. It is a fine line between being customer focused and being restaurant focused. It serves you well to make the customer’s first visit spectacular. A flawless first course keeps the customer intrigued. Early positive impressions make them wonder what else could delightFIND OUT MORE |

For a long time, I pronounced quinoa “quinn-oh-uh”. I was very wrong, and either other people didn’t know either, or they just never took the time to correct me. Even if I didn’t know how to say the word, I knew I liked the stuff: lightly nutty, surprisingly satisfying, with echoes of various cereal grains,FIND OUT MORE |

Chewy. Cakey. Crisp. Soft. Gooey. Which is the chocolate chip cookie of your dreams? When I was young, I used to like chocolate chip cookies, but without the chips. I would painstakingly pick out the chips (no small feat for a toddler) and enjoy my cookie. One day, my sister made me a batch withoutFIND OUT MORE |

I love this salsa. It reminds me of vacations in lake cottages full of white wine and laughter. It’s so simple to make for a group and it always impresses. This particular avocado-corn salsa was born this summer over a long weekend in Maine. I knew it was going to become a staple in myFIND OUT MORE |

Tasting menus, also known as a “prix fixe” menu, were once only found in fine restaurants, and while less pricy than eating from the regular menu, still pricy. With many types of restaurants opening up all over the country, both upscale and casual, chef’s everywhere want to give customers a chance to try a samplingFIND OUT MORE |

What was once a fairly new and weird food to many people, quinoa has become increasingly popular among high-end chefs, those looking to improve or maintain their health, and anyone in between. Naturally gluten free, high in protein and fiber, as well as fluffy and delicious, this versatile grain is easy to use in manyFIND OUT MORE |