MNSDK

I have a real problem with Giada’s Creamy Pasta Salad.  Whenever I make it I tend to just eat too much of it.  It’s addictingly delicious.  I love that there’s fennel in it, (more…)

The Green Goddess Dressing was created in the 1920’s by chef Philip Roemer of the Palace Hotel in San Francisco to honor actor George Arliss, a guest of the hotel, for his starring role in the play, ‘The Green Goddess’.  The dressing was revived in the 70’s and 80’s but (more…)

Baked Basmati Rice with Mint is a foolproof way of making the perfect side dish (by foolproof I mean it’s a simple recipe to follow and the rice comes out perfectly (more…)

Zaalouk is the zestier sister to the more popular Baba Ghanoush.  They both include eggplant, which in both dishes plays the star role, but (more…)

The East 62nd Street Lemon Cake is from the famous Queen of Cake, Maida Heatter.  Her famous lemon cake recipe was first published in the New York Times back in the 1970’s and soon thereafter it became insanely popular. (more…)

Eggplant Parmesan Stacks are layers of baked eggplant slices piled on high with fresh mozzarella, grated Parmesan and fresh basil leaves.  Each stack is topped with (more…)

It’s so tempting to put some kind of twist to the Classic Macaroni Salad.  Believe me I’ve tried many times to give it a personal touch over the years but I realized there’s really no other way to enjoy this salad other than the classic way. After all it’s called the Classic (more…)

Korean pancakes are savory, not sweet, and they’re usually served at any time of the day, just not for breakfast. (more…)

The BEST Chocolate Chip Cookie recipe is this one.  I promise!  A journey that started when I was 10-years old with a recipe on the backside of a Nestlé Toll House chocolate morsels package, and countless other chocolate chip cookie recipes I’ve tried thereafter, (more…)

The Creamy Beef Pasta tastes like it’s been cooked low and slow, like a good old-fashioned pasta bolognese, but on the contrary it takes just 30 minutes to cook. (more…)