Category Archives: VERY CULINARY

Pan-Roasted Salmon & “Pasta Claire with Mushrooms” “Pasta Claire” is a dish created by ARTSandFOOD®️ Magazine’s test kitchen. This meal is fantastic, especially paired with flutes of lemon-flavored sparkling water! The salmon (which we split, 1/2 piece shown) was pan-fried in olive oil, starting on the unseasoned skin side then flipping over (the top side […]

Yellow Squash Lasagna  This was an experimental dish – we substituted layers of baked yellow squash for the wide pasta noodles. The tomato sauce was homemade and was divine plus the yellow squash by itself was delicious, so we knew the flavors were great before we started and the dish was an excellent taste treat. […]

Roasted Head of Cauliflower – There is no easier meal to make than this one.   Simply clean up a head of white cauliflower, rub it all over with olive oil, season it with salt and pepper, then roast it in the oven at 400 degrees for 45 minutes to an hour. If you want […]

CHICKEN SOUP WITH RICE – “Sipping once, sipping twice, sipping chicken soup with rice!” – Maurice Sendak. After you are done carving the roast chicken, it’s time for the remains to be put into a pot of water along with some onions, celery, carrots, and seasonings then simmered until all of those flavors are in […]

YOGURT HONEY & DIJON DRESSING With all of the choices on the grocery shelves for dressings, one wonders why we should make a salad dressing. This GREAT dressing could never come in a bottle – it is fresh, lively, and bright. SO GOOD and worth the effort. – For a salad dressing that works at […]

Delicious HARISSA CARROTS our way — (you can cook roasted asparagus at the same time) in a 400º F  oven for 14 min. The carrots you coat with harissa, cumin, honey, olive oil, and salt. Spread the carrots out onto parchment paper on an oven tray. Cook for 14 minutes in the oven, or until […]

BLUEBERRY LEMON CAKE – Ingredients: 1/2 cup plus 2 Tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 lemons: finely zest to get 2 teaspoons, then juice to get 2 Tablespoons 1 teaspoon vanilla extract 3 large eggs, beaten 2/3 cup all-purpose flour, sifted 1/2 teaspoon baking powder 1/8 teaspoon salt 3/4 cup […]

LOBSTER 🦞 TAILS at home make for a wonderful celebratory dinner. TO COOK: (from frozen) Allow the frozen tails to come to room temperature. – Bring salted water to a boil in a large pot. Put in defrosted tails and cook for 6 minutes in the boiling water. Remove the tails with tongs and drain, […]

SKILLET CHARRED POTATOES – Start with Yukon Gold potatoes. Cut them into chunks and char to perfection in a cast-iron skillet. Then mix in the trinity (diced and sautéed onions, celery, and green peppers)! Continue cooking until the added vegetables are soft. Potatoes are comfort food, loved the world over, and these skillet charred potatoes […]