Discover the Secrets of Good health

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Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart. Well, perhaps if you used a sturdier bun, and wrapped the sandwich in aluminum foil like a burrito, it could be eaten like [...]

Updated.
Chicken marsala is one of those Italian American dishes that seems to be a standard in many a home cook’s repertoire. It consists of flour-coated thin chicken breast cutlets, cooked with a Marsala wine reduction and usually mushrooms as well. This recipe for chicken marsala is one of my father’s favorites. It [...]

Ever since I started making quince jelly people have been telling me about membrillo, a quince paste that is practically the national snack of Spain when paired with Manchego, sheep’s milk cheese. Nicky and Melissa have written about membrillo, enough to inspire me to go to Whole Foods and buy some to try [...]

Updated
Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart. Well, perhaps if you used a sturdier bun, and wrapped the sandwich in aluminum foil like a burrito, it could be eaten like [...]

Those of you who have been reading Simply Recipes for a while probably sense (rightly) that my father is a committed carnivore. Thus you may appreciate that dad, spending an afternoon making this vegetarian chili with vegetables that he had bought at the farmers market that morning, would only put so much care into [...]

Updated.
Chicken marsala is one of those Italian American dishes that seems to be a standard in many a home cook’s repertoire. It consists of flour-coated thin chicken breast cutlets, cooked with a Marsala wine reduction and usually mushrooms as well. This recipe for chicken marsala is one of my father’s favorites. It [...]

From the recipe archive, in honor of the season.
Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on [...]

Ever since I started making quince jelly people have been telling me about membrillo, a quince paste that is practically the national snack of Spain when paired with Manchego, sheep’s milk cheese. Nicky and Melissa have written about membrillo, enough to inspire me to go to Whole Foods and buy some to try [...]

Updated
Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart. Well, perhaps if you used a sturdier bun, and wrapped the sandwich in aluminum foil like a burrito, it could be eaten like [...]

The memory has faded some, but the feeling of pure joy is as strong as ever - dad coming home and pulling out from behind his back, to the raucous squeals of us kids, boxes of Cracker Jack, caramel corn that rattled when you shook the box. (Remember those commercials?) We had to have [...]