Say hello to one of my favorite summer soups! All its ingredients are familiar, but they combine to produce something unusual and surprising and remarkable. While the soup is indeed wonderful warm, for me it's a summer soup to serve chilled, a seasonally sensual choice. For all of us who love corn chowder? This is worthy of our next spoonful ...| Kitchen Parade
Let’s talk tacos, the slow cooker kind — the kind that makes your kitchen smell like you’ve been cooking all day (because, well, you sort of have). These shredded beef tacos are rich, deeply spiced and wildly tender, thanks to a hands-off braise that does all the heavy lifting. The beef practically begs to be tucked into warm tortillas with sautéed vegetables and black beans plus your favorite taco toppings. It’s weeknight-friendly, weekend-worthy. Around here, it’s slow cooker mea...| Kitchen Parade
A simple rustic cake dolloped with gently cooked fresh blueberries that turn thick and jammy in the oven. It's everything you want in a summer sweet — tender, buttery, studded with an entire pound of berries. It’s the kind of cake that disappears quickly every time, easy to make, even easier to love. But here's the thing ... what to call it? There are so-so many old-fashioned blueberry cakes, many with funny names. What should I call mine? Spoiler Alert: I'm going with the not-so-clever b...| Kitchen Parade
So simple! Just smoked salmon on a bed of barely tangy pickled cucumbers that not only "looks" cool, you'll barely break a sweat assembling the handful of ingredients onto plates. Stay cool, people, stay cool! | Kitchen Parade
A no-cook strawberry ice cream with big-big strawberry flavor and pretty-pretty pink color. Make it with ripe strawberries from the supermarket or if you're lucky, precious homegrown strawberries. (Frozen strawberries too!) It's thickened with cream cheese in a blender, that means no cooking and no eggs! | Kitchen Parade
Simple whole-grain muffins studded with soft, sour pockets of a late-spring treat, rhubarb, some times called "pie plant" because yeah, rhubarb pie. My Rhubarb Muffins are barely sweet and oh-so-tender and definitely – definitely! – not cupcakes. (And oh! That crisp thin layer of cinnamon and sugar on top ... ) For all who prefer a less-sweet, less-rich but ever-so-satisfying morning-bread treat, this is your recipe! | Kitchen Parade
Summer's almost (almost!) here! And this week's "Seasonal Seven" recipe collection will keep us all in main dish salads all summer long. I hope you'll find one or two destined as "keepers" in your own recipe repertoire, most of these go way way back in my own recipe box.| Kitchen Parade
Bakers? You definitely want these irresistible bite-sized delights in your arsenal of dainty desserts: easy to make and even easier to love, they’re a true crowd-pleaser! They are my version of my Canadian family's miniature shortbread tartlets, easier to make than you might think and so handy to keep on hand to fill on a whim with another family recipe, the Brown Sugar Lemon Curd (sometimes called "lemon cheese").| Kitchen Parade
A special Mother's Day issue, no recipes, no food and no dishes (cuz someone else organized the cookin' today, right?) but instead a reprise of a photo essay I call "Wear the Hat, Dammit" ... life lessons from the Kentucky Derby and my mom. I'll be back next week with the usual spring recipe ideas so if that's what you're after, Happy Mother's Day and just go on back to what you were doin', okay? But for anyone who's curious ...| Kitchen Parade
Reviews & a Recipe for Trader Joe's Canned Lentils & Bruschetta Sauce.| Kitchen Parade