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My Take on Tuna Poke Bowls

Let's get to this fun and easy dinner dish but, first, let’s say it correctly. It is pronounced poh-kay and it means “to cut crosswise into pieces.” This beautiful creation began in Hawaii as a simple dish of marinated tuna mixed with assorted items that they had on hand such as onion, seaweed, wasabi, and kimchee. The dish became popular in the 1970’s for fisherman who needed a quick and easy snack. I liken it to the many simple and…

Spectacular Soft-Shell Crab.

If you have never tried soft-shell crabs in any way, shape, or form, you are missing out on a spring palate rite of passage! Recipes are plentiful this time of year but I love this particular version from MELISSA CLARK and the New York Times Cooking website.  Of course, I took some liberty, but the basic recipe is Ms. Clark’s: What you need: 8 tablespoons (1 stick) unsalted butter, at room temperature ¾ cup arugula leaves, stems trimmed 1 tablespoon…

Summer is on the way- Time for Pickled Red Onions

I am trying very hard to be optimistic as I sit here in jeans, Ugg slippers, and a warm sweater. It is, after all, May 3rd, and Mother Nature is really holding on tight. None-the-less, the flowers are blooming, and the deck furniture is out so let’s start thinking about grilling and summer food! Pickled red onions are spectacular. They can be used in anything from salad, to fish tacos. The acidity and texture are a welcome addition to summer…

The magic of tomatoes- Sugo all’amatriciana.

It is no secret that I love being Italian and I love to cook. Most Italian food is very simple and, in that simplicity, comes happiness to the senses. Just writing this I can smell this sauce simmering, briefly, on my stove-top. The kitchen aura created an image of my grandmother Amelia, apron around her 4’10” 205-pound frame, wet hands ready to hold my face and kiss my cheek. What I wouldn't give for that kiss just one more time.…

Ready? Set? Create!

Unlike baking, in my opinion, cooking is a blank slate, free from scrutiny, judgment or limitation. Each week, Chip and I make a pizza from limitless possibilities. We have used duck, eggs, peaches, pears, and probably over 2 dozen different types of cheese. Chip is having hand surgery on Monday, so this is our swan song pizza night for a while anyway. This jump started my mind into thoughts of other dinner possibilities for the weekends. I have quite an…