Antipasto Chopped Salad

I am a huge fan of chopped salads. When veggies are chopped finely, you get a flavor explosion in your mouth as the ingredients mingle, thus requiring significantly less dressing. There are two key things to remember when attempting to master the perfect, restaurant-quality salad—always dry the lettuce well and remove the seeds from tomatoes and cucumbers. If you omit either of these steps, you’re pretty much guaranteeing a soggy...

Five-Minute Supreme Breakfast Nachos

Though I’m definitely a “relationship girl,” one of the few things I love about being single is that it almost forces me to try new restaurants. When a date asks me where I want to eat, I always tell him to pick his favorite spot. That way, even if I don’t hit it off with him, I can scour the menu to find a unique dish that might be fun...

Colorful Coleslaw

Last year, I went to my friend Greg’s Super Bowl party. He’s a great cook and always goes crazy on Super Bowl weekend. He starts the day with his famous Breakfast Ribs in the morning. He then moves on to jambalaya, brats, and by evening, there are “Dessert Ribs.” It’s one of the few days I indulge in a few bites of everything, because it’s all just so insanely good!...

Naked Apple Tart

In culinary school, I used to make a tart very similar to this one, only it had a crust with enough butter to require a week of butt-kicking with Jillian! Now, I enjoy it naked—without a crust, that is. I prefer the look of this “tart” when it’s baked in a round or oval dish. You can use a similar-size square or rectangle dish, if necessary. Note that the tart...

Chinese Pepper Steak

In addition to loving this dish served hot from the stove, it’s become one of my favorites because it makes such excellent leftovers. Toss it on some rice for a complete meal then save some to reheat in the microwave at work the next day, and your co-workers are sure to be jealous.
Please note: the meat is cooked in batches so it browns properly and ends up being tender....