This recipe is so simple, I almost feel guilty taking any type of credit. It began at the deli, whereRead more.
Warm Sweet & Savory Potato Salad
After I quit my job and started working at the deli/teaching yoga, I was seriously down some cash and neededRead more.
Chicken Salad: Rosemary Apricot
Since working at the deli, I’ve had all too many opportunities to rework and reinvent chicken. One of my favoritesRead more.
Shredded Brussel Sprouts
If you think you don’t like brussel sprouts – think again! They are one of those foods that we always groupRead more.
Parsnips have become a great discovery and addition to my rotating melange of roasted veggies. Once the leaves begin to turnRead more.
Let’s talk Extra-Virgin Olive Oil
It’s true, one of my favorite cooking ingredients is olive oil. Not just any olive oil, but green, fruity Extra-VirginRead more.
Parmesan Truffle Chicken vol. II
Cooking chicken at a high temperature with olive oil will make the skin crispy and brown. It’s important to rub theRead more.
A little dinner conversation: Fun truffle FACTS!
1) From the fungi family, these pricey fungi tend to look like shriveled up black brains, although in this picture, they look a littleRead more.
Parmesan Truffle Chicken vol. I
Remember that Truffle salt we discussed? Well, you’ll be thuroughly happy about your purchase once you begin to sprinkle itRead more.
Roasted Cauliflower for the Gods
Shown with Chimichurry Sauce Salty and light – add garbanzo beans or roasted chicken for a little protein punch. IfRead more.
Simple Broiled Green Beans
The is a lovely side dish, a great addition to a salad or lunch if you just want something crunchy andRead more.
Valentine’s Day dinner: Chicken sausage, ravioli and roasted peppers
A few words about Valentine’s day. 1) You only care or keep score on Valentine’s day if you’re single. 2) By February 15thRead more.
Penne with Corn, Parmesan and Garlic
There’s a theme with my cooking – healthy, delicious, and quick! After working a 12-hour day, I need some soulRead more.
Winter in France
This is a satisfyingly lovely way to start a Saturday morning. A little rich, yet light. Seriously, is there anything moreRead more.
Welcome to Cookin’ With Christina!
How this blog (and my current lifestyle) came to be…. In 2008, I quit my corporate job, finished a formalRead more.