Home » Archives by category » Recipes (Page 6)

Recipe of the Week | Asparagus and Gruyere Quiche

Recipe of the Week | Asparagus and Gruyere Quiche

Looking for something new to take on a picnic? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with most anything you add to your picnic basket. Gruyère is a hard yellow cheese named after the town of Gruyères in Switzerland. It is sweet but slightly […]

Recipe of the Week | Fabio’s Kitchen: Rigatoni Carbonara

Recipe of the Week | Fabio’s Kitchen: Rigatoni Carbonara

Team Fabio, If there is a dish that I could only choose for the rest of my life…it’s THIS RECIPE. It’s my Rigatoni Carbonara…and the key to a good Carbonara dish is to get the pork belly or pancetta really nice and crisp. And we’ll be using Swanson Chicken Broth for this recipe because it’s […]

Recipe of the Week | Hattie’s Breakfast Quiche

Recipe of the Week | Hattie’s Breakfast Quiche

Breakfast quiche is a welcome change from eggs and potatoes, and was first served to me by my wife’s mom, Hattie, on a cold, snowy morning in Portola, California. Hattie used restaurant style hash browns, but those in the frozen food section of your favorite store will do nicely. Add coffee or tea, and a […]

Recipe of the Week | Watch Fabio’s Kitchen: Flank Steak & Salsa Verde

Recipe of the Week | Watch Fabio’s Kitchen: Flank Steak & Salsa Verde

Team Fabio, Salsa Verde is one of the most delicious sauces that Italy has brought to the culinary table for EVERYONE to enjoy. It performs the BEST on steak, and that’s why we’re cooking up Flank Steak & Salsa Verde this week ! Watch the episode by clicking the photo below, where you’ll also be […]

Recipe of the Week | Baked Ravioli

Recipe of the Week | Baked Ravioli

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s. I was consulting, on weekends, for a couple of older Irish gentlemen whose names shall be changed to protect the dearly departed. I’ll call them Jim and Graham. For the 9 months I worked with them, I was invited to meet on […]

Chef Randy’s Latest Cookbook Now On Sale!

Chef Randy’s Latest Cookbook Now On Sale!

Are you looking for a cookbook that features easy-to-make meals that can be either refrigerated for the next day or frozen for use later in the week? If yes, then this book is for you. The recipes are divided into two categories: freezer recipes and refrigerator recipes. What’s the difference? The freezer recipes hold up well […]

Recipe of the Week | Watch Fabio’s Kitchen: Ricotta & Zucchini Penne

Recipe of the Week | Watch Fabio’s Kitchen: Ricotta & Zucchini Penne

Although Ricotta & Zucchini Penne may sound like a summer dish, it’s worth it to make it all year long. Zucchini is always available, and making this dish is as easy as cooking pasta. It just takes about 6 minutes. Let’s get cooking ! Watch the episode by clicking the photo below, where you’ll also […]

Recipe of the Week | Grilled Stuffed Mushrooms

Recipe of the Week | Grilled Stuffed Mushrooms

These appetizers are a great addition to any meal. As a bonus, they are easy and relatively quick to make. The green filling of diced jalapeño, poblano, and bell peppers looks inviting. The Jack cheese combines perfectly with the peppers allowing the overall flavor to explode as you bite into these grilled mushrooms.    Ingredients: […]

Napa Cabbage Salad

Napa Cabbage Salad

  Napa cabbage is flavorful and fresh this time of year.  Perfect for those last of the summer gatherings.   Ingredients: 1 head Napa cabbage 1 bunch green onions 1/2 cup butter or margarine 1/2 cup sunflower seeds 1/2 cup sliced almonds 2 packages Top Ramen noodles per had of cabbage. (Do use the flavor […]

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Halloumi is a slightly springy white cheese from the Mediterranean isle of Cyprus.  It is traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of whole milk mozzarella and has a strong, salty flavor as a result of the brine in which it is shipped. And here’s the […]