garlic

  • Chicken and Chorizo Fideuá

    Chicken and Chorizo Fideuá

    Basically a paella but with short noodles instead of rice. First had this at Ataula in Portland last month and had been thinking about it ever since. Something about the taste and texture was dynamic and inescapable. I had to have it again. Yesterday I finally got the confidence to try making it after collecting…

  • Linguine with White Clam Sauce

    Linguine with White Clam Sauce

    My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.

  • Cauliflower-Cashew Soup

    Cauliflower-Cashew Soup

    It’s impossible to tell that there isn’t cream in this tasty soup. I imagine a good blender can make a difference on the texture.

  • Beef Stew

    The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn’t appear to have enough liquid for a stew, but in the end it was amazing.

  • Tofu Sauce

    Tofu Sauce

    Based on the popular sauce at the Green Temple in Redondo Beach, CA.

  • Baja Style Fish Tacos

    Baja Style Fish Tacos

    I prefer these to grilled fish tacos although they’re not quite as healthy. The yum yum sauce with the cilantro, crispy fish, and the slaw make for an amazing dish.

  • Lasagne

    Lasagne

    This version replaces the ricotta with a mix of mozzarella and gruyere so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.