Sunshine Salad Dressing

This creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here! It’s so easy to whisk this dressing together. Recipe yields almost 1 ½ cups and keeps well for 10 to 14 days.

healthy creamy honey mustard salad dressing


  • ½ cup plain Greek yogurt (any % fat will do) = 125 mL
  • ¼ cup extra-virgin olive oil = 60 mL
  • ¼ cup Dijon mustard = 60 mL
  • 3 to 4 tablespoons honey, to taste = 60 mL
  • 2 tablespoons lemon juice = 30 mL
  • 2 tablespoons apple cider vinegar or more lemon juice = 30 mL
  • 1 clove garlic, pressed or minced
  • ½ teaspoon fine sea salt
  • 10 twists of freshly ground black pepper


  1. In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
  2. This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
  3. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.



  • This is great!

Peanut Butter Cookies

  • YIELD: 4 dozen cookies
  • TIME: 35 minutes

Peanut Butter Cookies

This version of the childhood favorite was developed by the gang at America’s Test Kitchen and originally published in Cook’s Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America’s Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.


  • 2 ½ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup roasted salted peanuts
  • ½ pound (2 sticks) salted butter
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-crunchy peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract


  1. Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
  2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
  3. Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
  4. Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.


Jimmy Buffett’s Margaritaville Perfect Margarita

If you’re wasting away in Margaritaville, the Jimmy Buffett Margaritaville Perfect Margarita is just the drink you need. This margarita recipe blends gold and white tequilas with triple sec, curacao and Rose’s lime juice.

If you're wasting away in Margaritaville, Jimmy Buffett's Margaritaville Perfect Margarita is just the drink you need. This margarita recipe blends gold and white tequilas with triple sec, curacao and Rose's lime juice.


  • 2 ounces gold tequila (Cuervo 1800) = 60 mL
  • 1/2 ounce tequila (Cuervo white) = 15 mL
  • 1/2 ounce triple sec (Bols) = 15 mL
  • 1 splash orange Curacao (Bols) = Splash
  • 1 1/4 ounces Rose’s Lime Juice = 37 mL
  • Crushed ice
  • Juice of 3 lime wedges


  1. Fill a shaker with ice and add everything but the lime wedges.
  2. Squeeze in the juice from 2 of the lime wedges and shake very well until beads form on the outside of the shaker.
  3. Rim only the outside edge of the margarita glass with lime and twist it around in a saucer of coarse salt.
  4. Fill the glass about halfway with crushed ice and strain the mixture into it.
  5. Squeeze the last lime wedge on top and drop it in.



Sheet-pan Chicken “Tagine”

Ricardo’s Sheet-pan Chicken “Tagine” recipe lets you make this classic casserole without needing the special pot the dish is named after.


  • 3/4 lb (340 g) skinless, boneless chicken thighs, cut into cubes
  • 3/4 lb (340 g) merguez sausages
  • 2 onions, cut into thin wedges
  • 2 garlic cloves, chopped
  • 1 tsp curry powder
  • 1/4 tsp fennel seeds, crushed
  • 3 tbsp (45 mL) olive oil
  • 2 zucchini, cut into thin ribbons with a mandolin
  • 1/4 cup (60 mL) dried apricots, diced
  • 1/4 cup (60 mL) fresh cilantro leaves
  • 1 lemon, cut into wedges
  • Salt and pepper


  1. With the rack in the middle position, preheat the oven to 425 F (220 C).
  2. Line a baking sheet with parchment paper or aluminum foil. On the sheet, toss the chicken, sausages, onions, garlic, curry powder and fennel with 2 tbsp (30 mL) of the oil. Bake for 25 minutes, stirring halfway through.
  3. In a bowl, combine the zucchini, apricots and the remaining oil. Divide the zucchini mixture on the sheet. Continue cooking for 5 minutes or until the zucchini is tender. Season with salt and pepper.
  4. Garnish with the cilantro and serve with lemon wedges.

Makes 4 servings.


Blanched Asparagus

Quick and easy asparagus recipe! How to cook asparagus spears perfectly, dress with olive oil, Parmesan, and lemon zest.



  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese (omit if cooking vegan)
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper


1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.

Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

4 Toss with olive oil, Parmesan, lemon zest: While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon zest.

Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it’s important to make sure they are of the highest quality.


LESSONS LEARNED: This is quick and easy and it works.

Gambas al Ajillo, Spanish Garlic Shrimp

Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too. 

gambas al ajillo receta

Prep Time: 10 mins
Cook Time: 3 mins
Total Time: 13 mins


  • 1/4 cup olive oil
  • 1 to 2 pounds large shrimp, preferably spot prawns
  • Salt
  • 4 to 6 cloves garlic, roughly chopped or sliced thin
  • 1 or 2 small, hot chiles, sliced thin, or 2 dried, hot chiles, crumbled
  • Juice of a lemon


  1. Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil. 
  2. Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once. 



  • Eight prawns is enough for one person
  • The recipe is fast and easy
  • Despite no butter used, there was a very buttery taste
  • Second time, I peeled shrimp — great idea
  • Instead of chilies, I used Sriracha — great idea
  • I used an ounce of oil — bad idea
  • More Sriracha, less oil!

Easy Honey Garlic Chicken



  • 6 chicken thighs, bone in or out, with or without skin*
  • Salt and pepper, to season
  • 2 teaspoons garlic powder, to season
  • 6 cloves garlic, crushed
  • 1/3 cup honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)
  • 1 tablespoon soy sauce


  • Season chicken with salt, pepper and garlic powder; set aside.
  • Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.


  • Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
  • Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.


  • When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
  • Garnish with parsley and serve over vegetables, rice, pasta or with a salad.



  • Nice and easy
  • I cooked the thighs for 15 minutes
  • Worked better with Chardonnay than Pinot Noir

Dry Rub Ribs- Memphis (Dave’s Dinners)

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr


  • 2 pounds baby back ribs
For the Rub:
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 teaspoon dry oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 25 grinds fresh black pepper
  • 3 tablespoons vegetable oil


  1. Preheat over to 300 degrees F.
  2. Mix the rub ingredients together well in a small bowl.
  3. Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
  4. Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.



June 14, 2020: Very dry but the meat came off the bone. I used side ribs and cooked for 2.5 hours

June 21, 2020: I used back ribs.

November 28, 2021: So simple and so very good. I went 2 1/2 hours with a potato.

Grilled Marinated Swordfish

White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.

Prep:10 mins

Cook:12 mins

Total:22 mins


  • 2 cloves garlic
  • 2 tablespoons and 2 teaspoons white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons poultry seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 swordfish steaks
  • 1-1/2 teaspoons chopped fresh parsley (optional)
  • 2 slices lemon, for garnish (optional)


  1. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.



I’m craving Korean food these days. I got hooked on that satisfying mix of sweet, salty, spicy and umami — the funky, rich taste you can’t quite put your finger on. Our recipe, based on bibimbap — a traditional meal-in-a-bowl usually made with leftovers — is layers of rice, pickled vegetables and beef, topped with the signature fried egg and generous amounts of hot sauce.

Bibimbap provides a nice mix of tastes: sweet, salty, spicy and umami — the funky, rich taste you can’t quite put your finger on.

Pickled Carrots:

  • 1/4 cup (60 mL) rice vinegar
  • 2 tbsp sugar
  • 2 tbsp (30 mL) water
  • 1 medium carrot, peeled and cut into thin strips


  • 2 cups (430 g) medium-grain white rice (such as Calrose)
  • 2 cups (500 mL) water
  • 1/2 tsp salt


  • 3/4 lb (340 g) fondue beef or very thinly sliced beef
  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) water
  • 2 tbsp (30 mL) maple syrup
  • 2 tbsp (30 mL) sesame oil
  • 1 tsp (5 mL) sambal oelek or sriracha
  • garlic clove, chopped
  • Pepper, to taste


  • 2 tbsp butter
  • eggs
  • Salt, to taste
  • Pepper, to taste
  • 1 cup (75 g) bean sprouts
  • Lebanese cucumbers, julienned
  • 1 tsp sesame seeds, toasted
  • Sambal oelek, sriracha sauce or kimchi, as desired


  1. For pickled carrots, in a bowl, combine vinegar, sugar, water and carrot. Let marinate for 15 minutes. Drain.
  2. Meanwhile, in a saucepan, cover rice with cold water. Rinse and drain several times until water runs clear. Add water and salt.
  3. Bring to a boil and stir. Cover and cook over low heat for 12 to 15 minutes or until the liquid is completely absorbed. Stir and let rest for 5 minutes, covered.
  4. Meanwhile, for beef, in a bowl, combine all ingredients. Season with pepper. Drain when ready to cook, keeping marinade aside.
  5. In a large skillet over medium-high heat, brown meat, a third at a time, on each side. Transfer to a plate. Pour marinade into skillet and bring to a boil. Return beef to the skillet. Simmer for 3 minutes and coat well with sauce. Remove from heat.
  6. For garnish, in another large skillet over medium heat, melt the butter and add eggs. Cook over low heat, on one side only, for about 3 minutes or until egg white is cooked through. Season with salt and pepper.
  7. Divide the rice among bowls. Add the meat, carrots, bean sprouts and cucumbers on rice. Top with eggs. Sprinkle with sesame seeds. Serve with sambal oelek, sriracha sauce or kimchi.

Makes 4 servings