Plate with chicken marsala and noodles.

Chicken Marsala

This dish is a guilty pleasure for me. I can’t say why exactly, it’s not as if it’s difficult to find in a restaurant. In fact, Chicken Marsala even shows up fairly often in non-Italian restaurants.

It could be because even though it might taste complicated and expensive, made well with good ingredients it’s actually a very simple affordable dish.

I know some of you will say, I’ve had it and it wasn’t great. Me too. But I’ve had it many times when it was great and I’m never going back.

So let’s do this.

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Roasted Brussels sprouts with sun-dried tomatoes and chopped Kalamata olives in a serving dish

Roasted Brussels sprouts with sun-dried tomatoes and Kalamata olives

I can’t tell you how many times someone’s told me they don’t like Brussels sprouts. Truth be told, I didn’t either. At least not growing up.

Because they had the life boiled out of them. Not to mention all the flavor, texture, and everything nutritious.

But then — and granted this is many years ago now —  I had them roasted.

And happily, I’ve never looked back.

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classic peanut butter cookies on a plate

Classic Peanut Butter Cookies

When I was a kid and someone offered you a peanut butter cookie you pretty much knew what to expect. Not that everyone made the same exact cookie, but they were close. Most likely from a recipe on the back of the peanut butter jar.

Even the grocery store cookies tasted like the ones from home, but for a modest fee they made them in-store for you and packaged them for your purchasing (and toting) convenience.

I wanted to recapture some of that but with modern adjustments. So I started with James Beard.

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German Potato Salad

German Potato Salad

To those who’ve never had the good fortune to have eaten German Potato Salad before, in all its hot (or cold!), sour, sweet, bacon goodness, I think you’re in for a treat.

The grandparents called it Kartoffelsalat.

I grew up eating a lot of German cooking and have a soft spot in my heart (and stomach) for it. And over the years I have had the pleasure of inflicting that soft spot on my family and friends who welcome the chance to share these meals with me.

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