Weeknight Recipes
Popular Recipes
Menu Ideas

Korean BBQ Chicken


  • 1/2 c soy sauce
  • 2 T korean red chili paste (you can also use siracha)
  • 2 T lemon juice
  • 1T rice wine vinegar
  • 1 T brown sugar
  • 1 T honey (or 1-1/3 more tablespoons brown sugar)
  • 2 T rice wine (or mirin)
  • 1 T minced garlic
  • 1 t grated fresh ginger
  • 1 T sesame oil
  • pinch black pepper resh 
  • 1 t sesame seeds
  • 1 lb chicken pieces (drum sticks, thighs, wings)


Create marinade by whisking together all ingredients (except chicken) in large bowl.  Marinate chicken in zip log bag in refridgerator for at least 4 hours.  Remove chicken from refrigerator about 30 minutes before grilling.  Grill as you would any bbq chicken (you do want char on this kind of enhances the flavor).


Birthday Party Fun

I was lucky enough to host my niece's birthday part last week.  Kate and ten of her best 7 year old freinds decided that they wanted to learn how to make pasta and frost cupcakes.  We had a blast.  Each of her friends was given an apron, a chef's hat and a spoon.  They spent the first part of the party decorating their hats and aprons and then it was on to pasta making!  They partnered up and right there on the kitchen island they made their own pasta dough, following a simple recipe.  Not only did they make the pasta, they were able to choose from 3 types of sauces and together they feasted on thier special creation.  The party was capped off with cupcake decorating and of course "Happy Birthday" singing to Kate.  It was by far my best day working this year.  

For more information regarding cooking parties for your children or friends (yes, I do an adult version?!) email me at 



Our "Crown" Jewel

Saying Goodbye to Our “Crown” Jewel?

I have been following the stories about the pending closure of West Hartford, CT institution, The Crown Market.  I feel compelled to comment as both an industry professional and a regular (daily) customer of “The Crown”.  

I share the local sentiment.  It is a shame when a business this important to the community is threatened.  I am truly sad to see it go.  Luckily, I am a newer member of the community and don’t have to mourn the legacy like so many of my friends.  On the other hand, my grieving centers around the complete loss of food diversity in this town, and specifically the loss of traditional Jewish deli that is so uniquely yummy.   There is nothing like a good corned beef on rye, or traditionally prepared lox, whitefish and herring- especially when you line up at the deli counter and see about 8 of your friends already in the queue.  Where are we going to go for fresh "appetizing" when it is time to cater the next bris, bar/mat mitvah brunch or break fast?  And while I never got the hot dog from the stand at the store front, I will miss seeing it there during the dog days of summer.  I would be remiss if I didn’t mention the tuna or the fresh challah that we all picked up on Friday morning.  Oh, and did I mention the TUNA yet???   

I sit here and can’t help to wonder what we could have done as consumers to give The Crown more business, especially since this is not a business that showed any loss of food quality or service.   I wonder why the store couldn’t stay relevant to a community that so much cherishes its tradition and its unique offering?  

I am sad to think that food diversity in this town is now defined by burger joints and fast food burritos.  I do however remain hopeful that its not too late and The Crown can reinvent itself in a new format.  Maybe just a storefront Jewish deli at the very least? 

Now, I am going to enjoy a tuna sandwich.   Ugh...I am staring at an empty container in my recycle bin.  See you at The Crown early tomorrow!


Superbowl Feast

Super Bowl is almost here.  Neither the Giants nor the Patriots could pull it off this year so if you live in my house, this year's big day will be spent focused on the food and the commercials.  Here are some simple ideas to make your Super Bowl day a great one, whether you are cozied up at home or headed to game day party.

  • Homemade Hummus- you will never get store bought again- tastier and cheaper!
  • Guacamole- consider serving this with vegetables vs chips for a healthy alternative
  • Chicken Pot Pie- while this one isn't so "easy", it is worth the sweat 
  • Chicken Satay- kids will love this "chicken on a stick"
  • Variety of Flatbreads - go traditional cheese/sauce or trendy with caramelized onion and fig
  • Cheese Plate- crowd pleaser! 

More ideas are available in the appetizer tab on my site or consider some of these sites for a few more of my favorites. Maybe even consider ordering from your local Chipotle, they cater!!


Sausage, Kale and White Bean Soup

Snow days in our house are synonymous with home cooked comfort meals.  Today's choice was Sausage, Kale and White Bean Soup.  This recipe is an adaptation of one found on Southern Food.  We like it best when served with shaved parmesan reggiano cheese.  You can also consider a vegetarian version by simply eliminating the meat and substituting the chciken broth with vegetable broth.  Another consideration for a vegetarian version is to add celery and carrots to add depth.  Instead of the sausage brown these vegetables instead!



  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 8 to 12 ounces italian sausage diced or thinly sliced
  • 1 c diced pancetta
  • 1/2 c dry white wine
  • 2 cloves garlic, minced
  • 1 bunch kale, chopped, about 8 to 10 cups chopped
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (15 ounces) white beans, such as Great Northern, drained and rinsed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Dash Tabasco or similar hot pepper sauce, optional


In a large skillet brown sausage over medium-high heat.  Add olive oil, onions and pancetta. Sauté, stirring, until onion is just tender. Add wine and deglaze by stirring with wooden spoon.  Reduce heat to medium-low. Add kale and garlic; cover and continue cooking for 2 minutes. Add remaining ingredients; cover and cook for 15 to 20 minutes, until vegetables are tender. Taste and adjust salt, as needed.

I find that this tastes best on day 2!

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