Oh baby! I love chicken wings, and I’m always playing with new ways of making them but this time, I’ve really outdone myself.  I decided to combine my three favorite kinds of chicken wings; buttermilk fried chicken, hot wings, and Asian wings.  These crispy spicy chicken wings were such a success that I made them three days in a row to satisfy our continual craving for them!  I know many of you have been searching for recipes for chicken wings to complete your Super Bowl menu, and you’ve come to the right place!!! Read more

Two weeks ago, before the madness of the ice storm, I promised you my favorite recipe for using homemade seafood stock.  Today, I deliver!  While my sister is definitely the risotto champion in the family, I love to make it on days like today when the weather is cold and dreary.  The rich, creamy texture of this one pot meal brings comfort, while the tender asparagus and bright lemon zest carry promises of spring. Read more

If I were going to eat one food until I was so stuffed I couldn’t eat another bite, it would be oysters.  Cooked or raw, I can eat my weight in the sweet, salty, slippery mouthfuls.  At Blog Her a couple months ago I was treated to dinner at Nobu in San Diego.  The food was amazing, but my absolute favorite was the oysters with Nobu salsa.  When we recently stayed in a cabin on the beach near Oysterville, I whipped up a batch of my own salsa based on what I had at Nobu. Read more

After my first experience with fennel a couple years ago, I’ve become a bit obsessed.  Fennel is in season year round (check out what food is in season when!) but I seem to always use it as a transition vegetable.  I love to work it into recipes when the season is changing.  For this one, I use some of summer’s zucchini roasted with fresh picked fennel, onion and garlic. Read more

As a brand new gardener I have been patiently waiting for my very first tomato plants to burst with plump red and golden fruit.  Unfortunately, the weather has not been working with me.  The large amount of rain we had at the beginning of summer really slowed the growth of everyone’s tomatoes.  I have lots of green ones, but I’ve only had three ripen so far.  I really wanted to use my first two tomatoes in a simple dinner that featured their sweet flavor.  With some peas from my garden and shrimp from the freezer, I had just about everything I needed for an easy summer dinner. Read more