One-Pot meals are always a go to for me – especially as we get back into the swing of balancing school and work and life. I wanted to have something with a little more kick to it so I decided to make this One-Pot Garlic Pasta with some hot Italian sausage in addition to the mild.
Growing up in an Indian-American household, shakarparas are a staple cookie for the holidays. My family makes traditional shakarparas every year, and I wanted to give my own twist on it for the fall season. I used the original recipe and adapted it for the fall season by adding pumpkin and different spices.
Fried rice with bacon, hot links, pears and edamame topped with scallions.
Blended ethnicity burger
A simple new recipe i worked on recently to put a twist on traditional bacon wrapped scallops
This was a new one for me, trying to create something delicious for a team member’s going away party at work. Most of my meals/dishes are very meat forward, but she’s vegan so we tried to make her a meal she’d remember. This tofu recipe blends the flavors, techniques, and style of a normal barbecue, but replaces the meat with extra firm tofu.
My mother grew up poor in Ireland, but made a success of herself here in the USA. I decided to create an amalgam of an Irish peasant dish and a high-end Irish dish: Dublin Lawyer with Champ.
I have always loved risotto. As I learned to make it, I started experimenting with different flavors and created my own risotto recipes.
A delicious and tangy strawberry kiwi cream that goes great inside of a crispy puff pastry with chocolate drizzled over it, or with a nice cinnamon coffee cake.