The Kitchen Philosophy

Garden tomatoes, Spanish sherry, crispy bacon and melty cheese - how could you go wrong? They are easy to do ahead and are best served...

I love how the cauliflower takes on these bold flavors and the salty tart addition of capers balances the hot, sweet spice rub. I served...

Lumpia are very similar to egg rolls, but their paper thin wrappers made from wheat flour gives them an irresistible crunch and texture. ...

These fluffy lightly sweet rolls are so addictive and have fast become our family's favorite. 2 1/4 teaspoons dry active yeast 1 1/4 cups...

This simple combination makes for a fabulous quick appetizer or a light lunch. To make a small batch of whipped feta combine 2 ounces of...

This is my fall go to soup for lunches. When you use butternut squash which has already been peeled and cut, you can pull this soup...

I love the spicy sweet flavor of the lamb combined with the silky roasted eggplant. What is nice about putting this moussaka together is...

Even though butternut squash is available year round, now is its peak season. This simple combination uses the late season tomatoes and...

I have become addicted to these eggs! With the bounty of summer tomatoes and farm fresh eggs, it's an easy go to breakfast, lunch, or...

This classic French recipe is so easy once you get the hang of it - the trick is not making it too thick, so it will cook evenly. Serves...

This sweet savory salad pairs well with grilled chicken Serves 4 2 heads of romaine lettuce hearts 8 slices bacon, cooked and crumbled 2...

Serve these little tarts for a light lunch with a green salad or cut in smaller bites as an appetizer 4 individual tarts 2 tablespoons...

This is one of my favorite classic summer recipes - perfect paired with summer tomatoes, or change it up and serve it with sweet...

Fresh summer green beans from the Middleburg Farmers Market mix so well with the roasted peppers and onions. I do have a shortcut secret...

The title of this recipe is pretty much the whole recipe.. there are two types of chorizo - Spanish, which is cured and ready to eat, and...

My father grew beautiful asparagus.  In the spring, just when Connecticut would start to warm up, my father would end his day down at our...

2 cup thinly shredded Red Cabbage 1 cup frozen Baby Peas, thawed 1/2 cup Cherry Tomatoes, cut in half 1/4 cup Mayonnaise 1 ounce...