The Daring Cooks Make Creamy Rice with Mushrooms, Artichokes, and Shrimp

When I saw this month’s Daring Cooks challenge announcement, my pulse quickened and I envisioned a moist, colorful, flavorful Spanish rice. The sofregit seemed perfect for the season, with fresh tomatoes, peppers, and garlic, and this was a perfect opportunity to test out the paella pan (paellera) Michael gave me for Christmas. That I still… 

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Roasted Eggplant with Gruyere

Roasted Eggplant Recipe with Gruyere - Andrea Meyers

When Michael goes on travel I find myself craving comfort food. I’m sure the phenomenon is related to my energy levels, which take a dip during the weeks he is gone and are in direct correlation to the high energy my boys possess. Top that off with being awake way into the night trying to… 

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Zucchini and Mushroom Pasta with Lemon Basil

Zucchini and Mushroom Pasta with Lemon Basil - Andrea Meyers

With zucchini in season and a garden full of herbs, I had plenty to work with for creating a quick and easy meal. For this dish, I sauteed shallots and garlic, tossed in some baby portabella mushrooms and julienne zucchini, added some lemon basil chiffonade, then finished it off with a dry white wine and… 

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Shrimp with Mushroom Tapas and a Cookbook Give Away

In 1985 Penelope Casas introduced U.S. diners to the world of Spanish tapas with the success of her book Tapas: The Little Dishes of Spain. Casas is a recognized authority on Spanish cuisine and has published five books on the foods of the region and writes about Spanish food and travel for several major publications…. 

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Steak au Poivre with Sauteed Porta Bella Mushrooms

Steak au Poivre with Sauteed Porta Bella Mushrooms - Andrea Meyers

Most of our evening meals are simple, often pulling from the freezer any leftovers from my weekend cooking marathons. We spend our energy taking care of the boys, coaxing them to eat their dinner and use good manners, and conversation centers around the day and what the boys did in school or any new milestones…. 

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Linguine with Peppers and Roasted Grape Tomatoes

Linguine with Peppers and Roasted Grape Tomatoes - Andrea Meyers

We’ve had great luck with the grape tomato plants this year. They’re producing in abundance, and we bring in collanders full of them just about every night. They are sweet, flavorful, and downright addictive. Michael has been packing sandwich bags full of them to take to work for a snack. Last week I experimented with… 

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Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza Recipe - Andrea Meyers

I had my first taste of stuffed pizza at Giordano’s as a teenager. Years later while working in Chicago I frequented several of the great pizzerias, but the stuffed pizza at Giordano’s always kept me coming back. I tend to prefer a more traditional single crust hand-tossed style of pizza, but Michael does such a… 

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