• We’re in week two of mango heaven! While no small part of me wanted to do three straight weeks of desserts for this mango mini-series, I decided to dive into the savory side with these shrimp and mango “tacos.” (Don’t fret, I’ve got a mango treat in store for next week!) In lieu of traditional tortillas, using lettuce wraps
  • Creamy yet light. Cold and refreshing. This one’s inspired by my mother-in-law who was just over for a visit and LOVES cold soup on a hot summer’s day. Hey, and green is one of her favorite colors! Not only is my version delicious, healthy and satisfying—  it’s as easy as can be. No need to turn on a stove or oven, this
  • Without fail, each spring, one of the most frequently asked questions I get as a chef is, “What am I supposed to do with all this zucchini?” For those gardeners out there with zukes still left on the vine– and for those that aren’t green thumbs but would love another idea of how to put zucchinis to work– this one’s for
  • What can I say about my dad, Bob Beall, except that he is one of the best people I’ve ever known, and a role model in every way. He has just the right amount of focus and drive, he leads with quiet fortitude and humility, and exhibits incredible goofiness and love for life. He is kind, gentle-hearted, and down to earth, allowing him
  • There must be 101 ways to make potato salad, and in our family we do them all. From the traditional and creamy mayo-based, to the lighter, pucker inducing vinegar-based, I haven’t met a homemade spud salad that I don’t like. Some of the most “out there” versions that I’ve done are an Asian style with miso
  • Ever since I can remember, family members have been making three bean salads for get-togethers and outings. Perfect for potlucks and picnics, or to have on hand when company comes to stay, they actually get better the longer they marinate, making them the ultimate do-ahead dish. While I named this recipe for my Grandmother, as I have
  • Guacamole is the quintessential party appetizer, and I’ve got a delicious version for your next fiesta. With only a handful of ingredients, you can be munching on homemade guac within 5 or 10 minutes. First, a little backstory. 15 years ago I did a cooking immersion in Oaxaca, Mexico. We focused on traditional recipes and
  • During the week, it’s a scramble just to get out of the door. There’s no way I’m thinking about doing something home cooked. So on Saturdays and Sundays, when we have a bit more time, I like to indulge in a special breakfast… it might be pancakes, or homemade scones, waffles, french toast, or breakfast bread.
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