Brighten up your kitchen with some vibrant sweet and tangy Orange Chicken.  This classic Chinese-American takeout dish will surely become a favorite and create some big smiles on everyone at home. (more…)

It’s a little too early (or too late) to be posting a recipe about melons (because they’re really not in season right now) but this Melon & Prosciutto Salad is just too good not to share now.  I mean, melons are still available at your local grocery store in the dead middle of winter, so why not just buy one and taste for yourself how perfect and refreshing this salad is. (more…)

Spanish Rice, often referred to as Mexican Rice or Arroz Rojo, is a delicious accompaniment to all your favorite Mexican meals.   (more…)

Now you see it, now you don’t!  The Roasted Tomato Soup literally disappears the moment it’s served.  When your guests finish a bowl of hot soup even before you get a chance to sit down and enjoy a bowl yourself you know you’ve got yourself a winning recipe. (more…)

If you’ve ever dined at a Benihana restaurant you’ve probably had their Chicken Fried Rice.  And if you’ve ever had their Chicken Fried Rice you probably fell in love with it and went back for more. But if you’ve never been to a Benihana, keep reading anyways. 😉

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I was inspired to make this Chicken Marsala Capellini because of the famous ‘Rigatoni D’ pasta dish I love so much from Maggiano’s Little Italy in Chicago.  Two different names… what’s the connection?  They are both made using the same rich creamy Marsala wine sauce! It’s absolutely delicious and one of my favorites. (more…)

I’ve finally gotten over the fear of using raw eggs in a salad dressing.  Being able to make the Classic Caesar Salad at home was my motivation.  Trust me, I’ve tried alternatives, like recipes that use mayonnaise in place of raw eggs, but it just didn’t taste quite right.  I wanted restaurant quality, and to get that I had to use raw eggs.  If you’re like me and hesitant to use raw eggs too, maybe it helps to know that the acidity from the lemon juice typically kills off any lingering bacteria.  This little tip was good enough for me to give raw eggs a try. (more…)

Maybe not everyone can make a perfect sushi roll as pretty as those made by trained sushi chefs, but I can certainly assure you that absolutely no training is needed when making this stunning sushi tower, the Spicy Shrimp Sushi Tower. (more…)

Love love LOVE gyozas.  These small Japanese dumplings, filled with meat and vegetables, and then pan-fried on one side and steamed on the other side (a two-step in a one pot method…sounds complicated but cross my heart it’s very simple) are one of my favorite appetizers.  We order gyozas all the time when it appears on a menu, and because my children love them too I’m always competing with their six little hands to get my chopsticks around just one gyoza.  This only meant one thing…time to make gyozas at home (and a lot of them at that!). (more…)

Temaki literally means ‘hand-rolled’ in Japanese.  It doesn’t require a sushi mat nor a very sharp knife to make clean cuts through a freshly-made sushi roll.  A temaki is rolled using just your hands, as the term implies, and it’s easier to make than it looks.  The Spicy Salmon Temaki (hand-rolled sushi) is one of our favorites, and this recipe makes about 20 temakis (the perfect amount for a family meal, or as an appetizer for a larger crowd). (more…)