It only takes a few simple steps to make the rich sauce for this melt-in-your-mouth mainstay. Not to mention, comforting macaroni and cheese reaches a new level of gourmet with a drizzle of sumptuous truffle infused olive oil. Try baking individual portions in oiled muffin pans, and pass a tray of mini macs at your next party.
Peel and slice the potatoes into ¼” thick slices. Place in a large stock pot and cover with water. Allow the water to come to a boil then cook the potatoes until fork tender, about 10-12 minutes (do not overcook or the potatoes could produce a glue like finished product). Drain the liquid off of the potatoes.
Who says you need mayo for a tuna salad? Asian inspired tuna salad with canned tuna, green onion, radishes, cilantro, shredded carrot, Honey Ginger Balsamic and and Dark Toasted Sesame Oil. Serve it over chopped lettuce, in a sandwich, in lettuce wraps, or our favorite, tossed with Japanese buckwheat soba noodles.
3 5 oz cans of white albacore tuna packed in water, drained
Cut the Brusselsl sprouts in half. Place brussel sprouts on a sheet pan. Make sure that the Brusselsl sprouts have room to breath. You want them to have enough space to move around when shaken up a bit.
This is an easy, light, and creamy pureed soup that will impress your family and friends. Ideally you’d be roasting your own peppers for this, but you can always choose the jarred kind to keep it simple and save some time on a Tuesday. This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth.
This is our version of the famous 1905 Salad from the Columbia Restaurant which was founded in historic Ybor City in Tampa. We call it the 1938 salad because the first Joe and Son’s Market opened in 1938 in Ybor City not too far from where the Columbia restaurant still stands.
This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad.