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Grilled Basil-Garlic Shrimp with Chili-Lime Dipping Sauce

July 5, 2007

Grass-Fed Beef

June 8, 2007

Mushroom flatbread

Grilled Flatbread

June 1, 2007

A St. Patrick’s Day Feast

March 15, 2007

Traditional Dumplings for the Chinese New Year

February 16, 2007

When balsamic caramel is paired with basil, as in this stir-fried quail dish, the combination is especially delicious. Here I’ve used sturdy frisée as the base for this salad, which loses much of its bitterness when wilted under the heat of the quail. Once in the pan, the quail takes no more than five minutes to cook making this elegant salad of wilted greens, goat cheese, toasted pine nuts and orange segments simple and easy to prepare. Enjoy! // alexandracooks.com

Stir-Fried Quail with Balsamic Caramel, Basil & Wilted Frisée

January 18, 2007

I was first introduced to this warm bowl of fresh rice noodles, bean sprouts, scallions, peanuts, chicken and slightly wilted romaine by a friend who described it as “a big bowl of goodness.” And that it is. This rad na thai shrimp is also very easy to prepare—the sauce only has four ingredients—and once all of the ingredients are prepped, the dish takes fewer than ten minutes to complete. // alexandracooks.com

Continental’s Rad Na Thai with Shrimp

December 9, 2006

If you have a deep-fryer at home, recreating these classic steak frites is quite simple; if you don't, the process of frying the potatoes will just be slightly more involved. I've supplied a recipe for a spicy aioli, which is delicious with frites. It yields more than enough for two servings of frites and will keep for weeks in the refrigerator. // alexandracooks.com

Steak Frites with Aioli

December 6, 2006

This classic recipe for homemade butternut squash ravioli with sage brown butter sauce isn't easy, but it is delicious. If you can overcome the frustrating preliminary shaping trials, I think you will find that your hard work will more than reward you with a few delicious and elegant dinners. // alexandracooks.com

Butternut Squash Ravioli with Crispy Sage

November 27, 2006