This quick but delicious fish dish lives up to its name and makes a great entree for a weeknight dinner -- almost as easy as frozen fish sticks, but better for you, more natural, and a whole lot better tasting! Starting with salmon fillets, you can likely find the rest of the ingredients in your kitchen already.
This recipe comes from the Inn at Westwynd Farm in Hummelstown, Pennsylvania. Located on a horse farm, this B&B offers both a quiet getaway and a convenient location for exploring nearby attractions like Chocolate World in Hershey.
Ingredients:
4 (4 oz.) salmon
Chef Kevin Humphreys
by Rachel Dushkewich March 28th, 2013 | Chef Interviews
If you enjoy great food, a cozy atmosphere, and amazing skiing, Spur Restaurant and Bar will make your next vacation an experience to remember! Located inside Teton Mountain Lodge and Spa in Teton Village, WY, Chef Kevin Humphreys caters to the “après-ski” crowd, focusing on approachable, sharable, regional menu items that please every budget and palate. Twisting local favorites, his dishes mix the best of the classic and the cutting edge! His focus on local, seasonal, organic ingredients ensures that the food cannot be beat; its rustic–yet–refined, oh-so-comfortable
Lentil Cakes
by TT March 11th, 2013 | Appetizers, Main Dishes, Recipes
When our daughter decided to become a vegetarian a few years ago, I wasn't opposed to the idea. I have chosen a vegetarian lifestyle at different points in my life. Although I haven't done so for years, I do enjoy many vegetarian dishes, such as tofu stir fry or meatless chili.
This past Thanksgiving, our vegetarian decided that she missed meat. Without any discussion, she simply asked for some turkey at dinner. Now, she's fully returned to world of carnivores: bacon, hamburgers, steak cooked medium rare. She has re-embraced her former diet completely.
For me this has meant I no longer
This past Thanksgiving, our vegetarian decided that she missed meat. Without any discussion, she simply asked for some turkey at dinner. Now, she's fully returned to world of carnivores: bacon, hamburgers, steak cooked medium rare. She has re-embraced her former diet completely.
For me this has meant I no longer
Chefs Ruston Richardson and Drew Dunston
by Rachel Dushkewich February 14th, 2013 | Chef Interviews
Looking to dine alongside American history? Look no further than Paggi House in Austin, Texas! Residents and visitors recognize Paggi House as one of Austin’s oldest historical landmarks, as the building dates back to the 1840’s. The exciting food and atmosphere, though, prove enticing in their own right!
Chefs Ruston Richardson and Drew Dunston create a menu blending classic Austin cuisine and artistic, innovative flair. They view every dish as a work of art, ensuring that great taste and beautiful presentation go hand in hand. Using the best local farms and growing their own herbs ensures that
Chefs Ruston Richardson and Drew Dunston create a menu blending classic Austin cuisine and artistic, innovative flair. They view every dish as a work of art, ensuring that great taste and beautiful presentation go hand in hand. Using the best local farms and growing their own herbs ensures that
Homemade Spaghetti Sauce — Three Easy Ways
by Elizabeth Skipper February 6th, 2013 | Ask the Chef
I would like to start making homemade spaghetti sauce. However, I don't have a lot of free time. Is there a simple way to make the sauce homemade?
The way your question is phrased makes me think you're of the school that says "spaghetti sauce" must be time-consuming. That's far from true, as the quickest sauces are some of the most delicious.
I'm making the assumption that you mean a tomato sauce like the ones that line the supermarket shelves in so many different flavors, only homemade. Marinara, spicy marinara, roasted garlic, three cheese, basil, pepper, meat, sausage, Tuscan herb... while
The way your question is phrased makes me think you're of the school that says "spaghetti sauce" must be time-consuming. That's far from true, as the quickest sauces are some of the most delicious.
I'm making the assumption that you mean a tomato sauce like the ones that line the supermarket shelves in so many different flavors, only homemade. Marinara, spicy marinara, roasted garlic, three cheese, basil, pepper, meat, sausage, Tuscan herb... while