Margherita Pizzas are Better with Mushrooms

The Margherita pizza: a ubiquitous Italian classic, essentially a cheese pizza for grown-ups. It’s deliciously simple, consisting only of pizza dough topped with tomato sauce, fresh mozzarella, and plenty of fresh basil. However, it is my firm belief that one simple ingredient can add that extra umami, tangy flavor the pizza ordinarily lacks: wine-poached mushrooms….

A Healthier Flavorful Take on Orange Chicken

When I think of orange chicken, I usually picture a Styrofoam container filled with a bed of rice, topped with mushy battered bits of chicken drowning in syrupy, intensely sweet sauce, maybe some peppers if I’m lucky.

Taste of Iowa Flatbread Pizza

There are two foods Iowa is most known for: pork and corn. Put the two together and you have an Iowa meal. Put them on a super thin pizza crust with a few other ingredients and you have an Iowa-St. Louis hybrid–a blend of the two places that are most important to me. There’s a…

Pan Seared Tuna Steak with Toasted Coconut and Honey-Lime Glaze

Creativity thrives in an open mind. It’s easy to attach yourself to a plan, insisting to yourself that you must have this one dish and you must make it the way you always do, but sometimes the world begs you to do something different. I was in such a situation at the grocery store yesterday….

Summer Vegetable Flatbread Pizza

I’m not a vegetarian–I love fish and chicken and even pork if it’s cooked right–but sometimes I just don’t want meat. And sometimes a dish doesn’t want meat either. Flatbread pizzas are a good example. I often find myself debating whether or not I need to add a few pieces of chicken to a flatbread…

Mushroom Pasta with Lemon Herb Broth

Sometimes simple is better. Especially at the end of the week, when you’re tired and not that hungry and sort of want to just lie on the floor and drink too much wine. I was there today–just back from a run, hot, tired, not really in the mood for cooking. I was craving lemon and…

Rainbow Fish Tacos

Whenever I put food on a plate–even if it’s just at home and no one will see it but me–I like to make sure it looks pretty. Why? Part of it due to the simple fact that we eat with our eyes before we eat with our mouths. In other words, if something looks appetizing,…

Coconut Curry with Apple and Fennel

You have two options when you don’t have your usual ingredients for a dish: 1. Go to the grocery store. 2. Work with what you have at home. Due partly to laziness (and horror after seeing my grocery bill for the week), I decided upon the second option tonight. Besides, creativity thrives when you don’t…

Pappardelle All’ Amatriciana with Lobster

I wanted pappardelle with tomato sauce tonight, but didn’t have the pork shoulder I would use to make my usual pappardelle dish and the only seafood I had was imitation lobster, so I decided to work with what I had. I made an amatriciana sauce and added the imitation lobster to give it some sweet…

Mushrooms Are Delicious on Almost Anything

I love mushrooms. Any kind, any form, on almost anything. Sometimes I just crave their earthy, meaty flavor, soaked slowly in butter to give it that extra richness. Mix them with caramelized onions and you have yourself a meal before you know it. That’s what I did tonight with a flatbread pizza and it turned…

Vibrant Pesto Salmon

I went out to dinner last night, and one thing about the restaurant’s dishes that stood out to me was its attention to color. We eat with our eyes and noses before we eat with our mouths, so I believe the presentation of food is important. If it looks pretty, it will hopefully taste pretty,…