I think the difference between high-end restaurant food and a good home-cooked meal is a sauce.  A well-made, carefully seasoned sauce. I used to be okay with my risotto method.  I always sought out Carnaroli rice, deglazed with a very drinkable wine, and finished with a generous pat of butter.  It was good—predictable, but good. [Click to Continue Reading...]

Before we talk about those crunchy golden chicken fingers, we need to discuss this easy mac ‘n cheese recipe.  When I say easy, I mean it.  Macaroni and cheese usually requires a thick white sauce made on the stovetop with a butter and flour roux.  It’s delicious and definitely worth the effort, but I adore this [Click to Continue Reading...]

Welcome to the new Dinner For Two series here on Dessert For Two!  I receive frequent emails asking for dinner recipes scaled down to serve two people, and after mulling it over, I have decided to do it.  My current plans are to share dinner recipes once a month.  So, those of you that just [Click to Continue Reading...]