Macarons (mah-kah-rons) are whimsical, Parisian-style cookies that are as beautiful as they are delicious. Each one is made from two delicate almond meringue shells that encase a sweet center. Don’t confuse them with the coconut-based American macaroons (mac-uh-roons), or even Emmanuel Macron, France’s 25th president! This chocolate version takes it up a notch with rich, chocolate-flavored shells filled with creamy chocolate ganache. Table of Contents Know Your Cookie: Macarons VS Macaroons What You’ll Need To Make Chocolate Macarons Step-by-Step Instructions Printable Recipe View more Kn ..read more

I have a late-night habit of scouring the Internet for gently used cookbooks to add to my collection. I always find great buys—books with stunning photography that look like they’ve barely been cracked open. It’s such a treat when they arrive on my doorstep, like a little gift to myself! One of my recent treasures is Curtis Stone’s What’s for Dinner? I’m slowly cooking my way through the book, and this dish has quickly become a family favorite. It comes together in a snap: ground beef mixed with spices, fresh herbs, egg, panko, and garlic, then grilled into succulent meatballs. Served with co ..read more

Next time you’re asked to bring a veggie or salad to a summer gathering or cookout, consider these sweet and smoky bell peppers. Tossed with tangy feta, toasted pine nuts, fresh basil, and briny olives, this salad not only looks stunning on a platter but also pairs wonderfully with toasted pita bread, grilled lamb burgers, lamb kofta, or chicken kabobs. A special thanks to Linda Grimes, a South Lake Tahoe restaurateur and one of my wonderful readers, for sharing this delicious recipe. Table of Contents What You’ll Need To Make Roasted Pepper Salad With Feta, Pine Nuts & Basil Step-by-Ste ..read more

Packed with fragrant spices, vibrant colors, and a perfect mix of sweet and savory flavors, this Moroccan-spiced carrot and chickpea salad is a feast for the senses. It puts a unique spin on the classic carrot-raisin salad. And the best part? You don’t need any hard-to-find ingredients to make it. Everything that makes it special is probably already on hand in your kitchen. Pair the salad with my grilled Moroccan chicken, grilled Moroccan meatballs, or perhaps with my butternut squash and sweet potato soup for a lighter meal. It’s also perfectly satisfying on its own—just right for a pack-and ..read more

I first discovered this grated carrot salad when I was 20 years old and living as a college student in France, and it’s been a staple in my kitchen ever since. I’m always puzzled why it’s not more popular in the States, but one bite of these parsley-specked carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market, and home kitchen. The salad is not only a cinch to make, but it also keeps well and is good for you. If you have time, let it sit for a few hours before serving—the flavors really come together that way. It’s perfect for picnics o ..read more

Pavlova, named after the Russian ballerina Anna Pavlova, is a wonderfully light dessert with a crisp meringue shell that encases a soft, marshmallowy center, all topped off with heaps of whipped cream and fresh fruit. Believed to have been created in the ballerina’s honor during her tours of Australia and New Zealand in the 1920s, it’s as stunning as it is delicious. While the classic pavlova recipe typically includes just meringue, cream, and fruit, I have a couple of tricks to really enhance its flavor and texture. First, I enrich the whipped cream with a bit of mascarpone cheese, giving th ..read more

This salmon recipe puts a fresh spin on the familiar teriyaki salmon, and it’s a breeze to whip up on a busy weeknight. The real highlight is the glaze—it’s tangy and sweet, reminiscent of classic Asian-style sauces, yet the addition of whole grain mustard and sherry vinegar takes it in a new and delicious direction. The mustard not only introduces a burst of sharp, intense flavor but also adds visual appeal as the seeds glisten in the sauce and literally “pop” with flavor. It’s perfect for when you want something simple yet sophisticated. Table of Contents What You’ll Need To Make Salmon Wi ..read more

This garlic butter shrimp recipe is a lifesaver on those nights when I have to hit the kitchen running. It’s ready in just twenty minutes, I always have the ingredients on hand, and it’s a hit with the whole family—plus, cleanup’s a breeze. It’s essentially a quicker, fuss-free take on my classic shrimp scampi with pasta recipe. You’ve got a few options for serving—pair it with a baguette to soak up the garlicky butter sauce, or for a heartier meal, toss it with pasta. It works great as an appetizer too; just keep the tails on for easy nibbling and don’t forget plenty of napkins. Table of Con ..read more

Finding a meal that gets unanimous thumbs-up from everyone at the table can feel like a small victory. At my house, chicken teriyaki, a popular Japanese dish with tender marinated chicken drizzled in teriyaki sauce, is one of those guaranteed crowd-pleasers. The dish hits all the right notes—sweet, savory, and just the right touch of tang—and the sauce gives the chicken a glossy finish that looks as tempting as it tastes. What’s more, chicken teriyaki recipe is super flexible and perfect for any weeknight meal—you can throw it on the grill if it’s nice out, or pop it under the broiler if you ..read more

If you’re looking for a way to introduce your kids to fish, these pan fried fish fingers might just be the trick. They’ve got all the hallmarks of kid-friendly fare—crunchy and easy to eat with your hands—yet it’s a dish that’s far from just for children. Fish fillets are lightly breaded with panko and pan-fried until golden and crisp, and paired with a tangy garlic and lemon mayonnaise. It’s my go-to method for turning ordinary tilapia into something special. If tilapia isn’t your preference, cod or halibut also work nicely, so feel free to use whatever you have on hand. And for more crispy ..read more