Herbs Recipes
Julia Child Baked Eggs with Herbs Recipe – Simple, Classic, Delicious French Breakfast
Eggs are one of nature’s amazing food. In terms of cooking them, eggs are both on of the most simple things to handle and cook and also can be one of the most scientifically complex. Maybe that’s why I like them so much. Sure, they’re high in cholesterol, but they’re also packed with protein and [...]
Chicken Cordon Bleu Recipe (Italian Style) with Pesto and Panko – A Tasty Way to Cook Chicken Breast
What’s not to like about Chicken rolled up with good ingredients inside and then baked or fried? I’ve always liked the idea, so I decided to do my own spin on it and see how it went. The results were pretty good (good enough to post here at least), and incorporated some very traditional cordon [...]
Deliciously Simple Tarragon, Lemon and Apple Chicken Salad
This is one of those recipes that I’ve been making for years. In fact, chicken salad was something that I learned to do as a kid, when I preferred it over tuna salad, so I’d convince my Mom to get me canned chicken instead of canned tuna. The recipe has evolved quite a lot over [...]
Basil Pesto with Fennel, Brocolli and Wild Shrimp
Basil pesto, or Pesto alla Genovese as it’s known in Italy is my favorite pasta condiment. Perhaps it’s the combination of the Parmesan cheese and basil, but there’s something about this stuff that absolutely and totally comforting to me. Simple and delicious delivered in various vehicles, I still think it’s best kept simple on some [...]
Eggplant Pesto (with Pan Roasted Salmon and Parsley Oil) – Or Whatever you Want
So when you go to a middle eastern restaurant or your neighborhood falafel joint, what is your go to order? For me, it’s usually Baba ganoush – the classic Middle Eastern smoked eggplant condiment that is sometimes made with pomegranate, cumin and olive oil. I really like it better than its more popular companion hummus, [...]
Breakfast, Lunch, or Dinner Frittata with Cheese and Herbs
The frittata – what an underestimated food. It is classier than a scramble, less formal than an omelet, and sturdy enough to serve alongside just about anything else you have on the menu. I recently gained a new appreciation for the frittata at a brunch my good friends Amanda and Luke hosted a couple months [...]
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