Pan-Seared Cod Puttanesca
Puttanesca sauces are bold, brash, and irresistible. Perhaps that’s where the sauce got its name, which is derived from the
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Food for Thought
Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad
I love the interplay between sweet and savory that fruit can add to salads. Here, fresh pears are poached in
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Potatoes au Gratin
Made with layers of thinly sliced potatoes nestled in a bath of cream and topped with Cheddar cheese, this dish
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Bear’s Best Meatballs
Every time I go to an Italian restaurant I just have to try the meatballs. If the meatballs are good,
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Savory Onion Pudding
I met Rick Browne, master barbecuer and cookbook author, and his wife when they were dining at Mother’s Bistro. Father’s
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Poisson Cru
This is a recipe I developed from a trip to Bora Bora and I wanted to share this recipe with
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Maple Pecan Sandies
These buttery cookies melt in your mouth and are perfect with a warm cup of coffee on a brisk fall
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Fahoulakia (Green Bean Stew)
This recipe comes from Sophia Damiani, a former Greek Mother of the Month. In this country, we’ve grown fond of
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Coconut Rice
To figure out the best accompaniment for my Macadamia Nut-Crusted Red Snapper with Mango Salsa, I used the same trick
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Roasted Red Pepper Coulis
Coulis (coo-lee) is a French term that originally was used to describe the juices from cooked meat, but these days
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