When I tried Mark Bittman’s NY Times Cooking recipe for Easy Roast Duck I was skeptical. How could cooking a whole duck be THIS simple AND taste Flaweless? I mean the only ingredients are duck, pepper and soy sauce!! No marinading? No drying for 48 hours hanging in your refrigerator? No complicated orange lacquer?

I’m trying to eat less red meat but tiring of so much chicken! This recipe saved the day as it presents chicken in a new and zippy way in a traditionally beef dominated dish!

This may be the most well received dish I’ve ever served. In fact, I made it for the first time as an appetizer at Thanksgiving about 15 years ago and it’s now a most important tradition at my table.

Put the sizzle in your summer with my favorite fajitas!

Whether hosting brunch or “breakfast for dinner,” this is an easy and fantastic recipe from my Mama!

My favorite way to serve salmon is with Kabocha squash puree. Included in this recipe is a BONUS for a super simple and absolutely delicious Kabocha Mash!