Pavlova is a meringue cake that’s popular in New Zealand. If you’ve never made a meringue cake before, they can be tricky but this is pretty hearty recipe that won’t disappoint your next dessert.
Read MoreLimonada Suica (Swiss Lemonade)
This is a Brazilian style cream limeade that seems to have been lost in translation since the translation is “Swiss Lemonade,” but there are no lemons in the recipe.
Read MoreOven Baked Breaded Fish
This is an alternate way to prepare breaded fish that does not require frying in oil. I find this approach more tasty, but maybe with a less crunchy crust.
Read MoreRemoulade Sauce
While technically a French sauce, in reality it’s more of a Cajun and Creole sauce. If you’re not familiar with remoulade, think of it as an alternative to tarter sauce with fish, or to chipotle sauce on a po’boy sandwich.
Read MoreCrispy Baked Potatoes
you’re like me, you like the skin on your baked potatoes to be a bit crispy while the inside remains moist but pipping hot. Here is a recipe that gets you to the potato promised land.
Read More7 Ways to Prepare Salmon
Here are seven different ways to prepare salmon fillets. Each method has it’s pros and cons and it may come down to how you want to present the fish on the plate with the the rest of your meal.
Read MoreDill Sauce
If you have fresh dill, this is a nice cold sauce to serve with fish like salmon, or if you like to live on the edge, try over your next omelet.
Read MoreLemon Sauce
This is a nice sauce to use on backed salmon or salmon patties. It only takes a few minutes to make, but does require making a roux so you get a smooth and thick sauce in the end.
Read MoreMediterranean Chicken with Eggplant
I’m never sure if a recipe using egg plant automatically makes it Italian or not, but I’m classify this as Middle Eastern – let the arguing begin.
Read MorePotato Leek Soup
Potage Parmentier, or potato leek soup, is a French style soup so you already know it will involve heavy cream and a strained puree.
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