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Though the book is loaded with beautiful recipes that are accessible and sure to become weeknight staples (I’ve already made her Herb and Paprika Chicken on page 224 in the book three times) it’s the stories that pull you in and make this not only a favorite in the kitchen but also on your reading table. If you’re looking for both exceptional Eastern Mediterranean recipes that work for home cooks and captivating stories about people, place, and community this is the book for you!...

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For this recipe, the sweet, mildly licorice flavors of fennel are paired with a salty and tangy lemon sauce inspired by piccata. It’s an impressive side dish to serve at a fancy gathering or for a slow weeknight dinner. You are going to be hooked on fabulous fennel from here on out. What Is Fennel? You’ve definitely seen it at the grocery store or farmers market and, if you’re not familiar with it, mistakenly walked past it....

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Let’s dive in and make some chicken and rice! A Classic One Pot Meal Many chicken and rice recipes can be made in a single skillet. This version is no different, and one of the major appeals is the very little cleanup! Cook the chicken, add the veggies and rice, nestle the chicken back in, simmer it all together, and dinner is done. The Best Chicken for This Recipe In theory, you can use any chicken to make this dish, but to keep things simple I prefer to use boneless, skinless chicken breast....

Look for Large or Jumbo Frozen Shrimp I call the plump shrimp in this dish scampi because they’re the largest ones in the market—sometimes labeled “large” or “jumbo,” or with a number like “16/20” (which means 16 to 20 pieces in a pound). If shrimp is the main protein in the pasta, you want big pieces so they stand out. In New England, where I live, most shrimp are raised elsewhere and flown in frozen....

Strawberry milk is a quick and easy treat for kids and adults alike. All you need is a handful of strawberries, some honey, and milk. It also works just as well with almond milk (unsweetened) if that’s what you prefer or if you are going dairy-free. It’s so easy to put together even a 4-year-old can do it. (See my goddaughter Piper with the blender? She couldn’t wait to make it!...

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To me, leftover poultry always means risotto, no matter if it’s chicken or turkey. Why? Because I always make stock from the carcasses and I use this stock to flavor the rice. There’s also often a bit of leftover meat hanging around—especially with a leftover turkey—so that goes into the rice as well. Add a few mushrooms and some herbs and booyah! You have the makings of some high-end comfort food....

The two cornbreads are so different, Mr. Twain! And today, we’re paying homage to this sweet Yankee version. Northern bread is typically sweetened, which leads its critics to call it cake. (Though, in its defense, it’s not that sweet!) It’s also often made with more white flour than cornmeal – another point of contention. But New Englanders adore it. Yankee cornbread can play the part of a dinner roll at any meal, especially beside a plate of chicken, or more often, a bowl of chili....

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The shredding step isn’t difficult, but it’s tedious nonetheless. This is why when I make pulled pork, I make a lot. It’s easy to reinvent pulled pork in a variety of meals sure to please even the leftover haters among us. It also freezes beautifully for those busy weekdays when you need to get something on the table in a hurry. Pick Your Favorite Pulled Pork Recipe I usually cook anywhere from 6 to 12 pounds of pork at time when making pulled pork....

Pulled Pork Nachos I’m so excited to share one of my favorite meals ever with you all: pulled pork nachos! These nachos are loaded with smoked pulled pork drizzled in a simple (and delicious) homemade BBQ sauce along with several other delicious toppings. This appetizer is perfect for parties, it can definitely feed a crowd. Or if you are like us, you can make up a tray of these nachos and have them for dinner....

A Modern Twist on a Classic Take the Black Manhattan, a modern twist on the classic Manhattan recipe, created in 2005 by bartender Todd Smith from San Francisco’s Bourbon & Branch. It’s largely a swap, where Averna, a bittersweet amaro, is substituted in for the traditional sweet vermouth. With the addition of a dash of orange bitters into the mix, it’s a whole new drink, if just a tad familiar too....

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Gibson Cocktail Origins: Multiple Stories Why does this simple variation on a classic Martini get its own name? Well, in the late 19th century in San Francisco…sorry. Unfortunately, that’s where the trail for the cocktail’s history dies off. There are multiple origin stories: all with gentlemen named Gibson, all trying to improve upon their Martini cocktail, and not a single one for which we have definitive, verifiable proof of authenticity. You can find a reference for a Gibson in the 1908 cocktail book “The World’s Drinks and How to Mix Them,” but it does not include any garnish, and is closer to 50/50 Martini (half gin and half vermouth)....

Gluten Free at Disneyland Several years ago, I found out that I could no longer eat gluten. One of my main concerns was, “how can I eat my favorite foods at Disneyland?” I didn’t want my newfound dietary restrictions to restrict my Disney experience. However, after doing some research I was pleasantly surprised at all the GF options at Disney. Keep reading for all of my tips and tricks to eating gluten free at Disneyland!...

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