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Salmon cakes are one of my go-to, emergency meals. We keep a few cans of salmon in the pantry, and when faced with that dreaded “there’s nothing in the house to eat” situation, we pop one open, and are soon enjoying a batch of these easy, affordable, and pretty delicious patties. That’s the typical scenario, but every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Like other seafood “cakes,” we want to use the minimum amount of filler. Just a touch of breadcrumb is all you need here, as the raw salmon is the real binder. That’s one of the big advantages over canned salmon cakes, where we’re cooking something that’s already cooked. The result is something much moister, and more tender. As far as flavorings go, you’re faced with an infinit...

As I joke in the video, this little Q & A should serve as irrefutable proof that I’ve made the right decision to stay off camera. Talking while being filmed isn’t that hard; it’s the part about making sense that’s the real challenge. And if you’re thinking I took the easy way out here, just sitting around, talking to the camera, think again. These things are like a hundred times harder than a regular recipe video, so you’ll have to pardon all the questionable editing techniques. Despite the challenges, I really did enjoy finally getting to solve some of these mysteries for you. By the way, if I didn’t happen to get to your question in this video, I will be doing the same thing for video 2,000, so hold that thought.  A heartfelt thank you for all the support you gave during the first 1,000, and we’re on to the next one. Enjoy!

Hubby and I wanted to check out Plow and Anchor again now that they’ve been open awhile and settled into their groove. They definitely are—the service was spot on all night, drinks delivered quickly and food paced perfectly. I was also happy to see the place so busy—it was Devour Downtown and I am sure that helped bring people in. I then ended up meeting some girlfriends there a week or two later for lunch—so, bonus, you get two meals in one post. We started with an order of the salmon tartare ($9)(I’ve been wanting to order this since I have seen it on the menu). It was delicious. Super fresh chopped raw salmon, mixed with lots of capers and dill (hubby isn’t as big a fan of dill, but I loved it). Lots of lemon and some crème fraiche dollops alongside. The salty housemade fingerling chips went great with it, even though you need to eat them like a garnish on your fork because they’re too small and delicate to scoop with. There was a raw quail egg on top as well adding a luscious cream...

These cookies are WONDERFULLY SOFT , rich, flavorful and easy to make. The recipe makes about 3 dozen big 4" cookies and if you store them in an airtight container, they will stay soft and chewy (they are totally addicting!!)   Soft Coconut Drop Cookies are PERFECT lunch box cookies, bake sale cookies, potluck cookies or "anytime cookies". They are delicious. 1 cup butter flavored shortening 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups flour 2 cups old fashioned oats 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sweetened flaked coconut (lightly packed) 1 cup finely chopped pecans (optional) Cream the shortening, sugars and vanilla until light and fluffy. Add eggs one at a time, beating in between each egg. Add the flour, oats, baking powder, baking soda, coconut and nuts (if you are using nuts) and beat until well mixed (batter will be thick). Take a well rounded tablespoon of cookie dough batter and roll it into ...

It wasn't for a lack of great ideas, but I'm here to confess, I wasn't able to decide on which recipe to film for the big milestone. It was just too much pressure. So, instead I'm going to finally answer the most commonly asked questions I've received over the last seven years.  Do you have a restaurant? Why no written recipes? What's with the cayenne? I'll also make a rare appearance on camera, which will help answer the one about "why don't you appear on camera?" Stay tuned! .

Sacha  here! You might remember me from Erin's review of Szechwan Garden . I am also known as @zigged . Our  2014 family road trip  took us east to visit my dad in New Jersey + enjoy adventures in Ocean City, MD, and New York City. My father and his wife took us out to dinner on the last night of our stay as an early celebration of my upcoming birthday. Their choice: La Terrazza Ristorante Italiano. To start we shared two orders of calamari. We tried to get one order of grilled and one order of fried but the server said they were all out of grilled. (Not sure how that happens...?) In any case, the squid was tender and the breading was light and crunchy, which was just how fried calamari should be. It came with a wedge of lemon and two sauces, a marinara and a roasted red pepper. Don't be fooled by the photo—the plate was full but we swooped in like vultures before I remembered to snap a shot. Four of us chose entrées that came with house salad, which was spring mix t...

Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat. Here we’re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended. Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy! For One Small Fried Peach & Pancetta Pizza: (all ingredient amounts are purely guesses) 3-4 ounces prepared pizza dough 2 tablesp...