Chorizo and Black Bean Nachos

With Cinco de Mayo almost upon us it’s time to talk nachos. The perfect nachos to me are a balance between yummy ingredients and technique. [Read more…]

Oaks Lily Cocktail

Last night I learned from my Uber driver, Elvis, that he raises Paso Fino horses in the Northern Liberties section of Philadelphia. No, I didn’t make it up (my friend, Bryn S, was with me) although I suppose he could create stories to make the time go by (he also has a pet spider monkey). He told me horses are in my blood – and I told him he was right. [Read more…]

Chicken with Artichokes and Olives

This is the ideal one pot meal for me as it combines many flavors that I love. Artichokes, olives, lemon, mint and a bit of spice from red pepper flakes make everyday chicken thighs exciting enough for a special dinner. [Read more…]

Asparagus with Hazelnuts and Tarragon Vinaigrette

“A” is for April and also for asparagus. While it’s in season from February to June this is when you’ll find the very best.   [Read more…]

Chocolate-Bourbon-Pecan Cake

Happy 5th birthday to Riegl Palate! In keeping with tradition I’m sharing a chocolate cake recipe with all of you in celebration (the closest I can get to sharing an actual cake). [Read more…]

Buffalo-Bacon-Spinach-Artichoke Dip

Two of my all time favorite guilty pleasure dips are Buffalo Chicken Dip and Artichoke and Spinach Dip. So I was pretty excited when I saw this recipe and knew that I had to give it a try. [Read more…]

Irish Soda Bread (Gluten-Free)

When Ed and I were first dating he talked about Irish Soda Bread. I was the one with the Irish heritage but I’d never had it before. I decided to surprise him with it on St. Patrick’s Day 25 years ago. He said he wasn’t sure it was Irish Soda Bread because it wasn’t dry and crumbly but moist and delicious – unlike any he had ever had. [Read more…]

Stovetop Paella with Chorizo and Chicken

First let’s establish that this recipe is a take on traditional paella. It’s not cooked outdoors in a big flat pan over a wood burning fire in Spain. It is cooked in one pan on top of the stove in your kitchen with many of the traditional ingredients found in Valencian paella including saffron, paprika, garlic, rice and chicken. [Read more…]

Black Bean and Prosciutto Soup

Black bean soup is one of my favorites. It’s both satisfying and flavorful. And this recipe is almost as easy as opening a can of pre-made soup. [Read more…]

Red Wine-Chocolate Cake (Gluten-Free)

The theme for this month’s Gourmet Dinner Club (GDC) gathering was “red and pink foods” to celebrate St. Valentine’s Day. I volunteered for dessert and set about looking for something to satisfy this criteria. [Read more…]