Author: The Handsome Chef

Chopped Shrimp Salad with Lemon Vinaigrette

Chopped Shrimp Salad with Lemon Vinaigrette is the perfect way to celebrate the warm weather with a cool, refreshing, and flavor packed meal. We live about a block away from a delicious Greek restaurant, but every time we go I end up ordering their chopped shrimp salad. It’s my favorite thing on their menu even though there is really nothing Greek about it. For a few weeks now I have been trying to recreate it at home and finally hit the right combination. The key is adding lots of fresh herbs to the salad including mint, basil, parsley, chives,...

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Foodie Heaven – Eating The Best of Chicago's West Loop

The West Loop is Chicago’s culinary hub, adjacent to downtown and across the Chicago River. A former industrial area, it is undergoing huge renovations. It is also the site for many of Chicago’s hottest restaurants many of whom take up space in “restaurant row” on Randolph Street between Halsted and Ogden...

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How to Make a DIY Doormat

Learn how to make a hand painted doormat with our DIY doormat tutorial! A simple and fun way to personalize your front porch and cute DIY Door Welcome Mat. DIY DOORMAT Could your patio use a little facelift for summer? Try this easy hand-painted red, white, & blue DIY doormat for an easy project to […] The post How to Make a DIY Doormat appeared first on The Idea...

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Winter's Slow Braise Heroes: Ossobuco

Winter is the perfect time for starting on slow braises. Traditionally Ossobuco is made with veal shins but can also be made with beef shins (which is what I used). The flavour is so beautifully rich and gets better with age so make a double batch and freeze it for an easy...

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How to turn asparagus into a bowl of pasta that sings of spring

By Joe Yonan, The Washington Post Spring is a glorious time for seasonal cooks, especially us plant-based ones, because, well, it’s obvious, isn’t it? Out with the turnips, in with the asparagus! And more. Early in asparagus season, I find it hard to resist simply steaming, blanching or even broiling them, and eating them with a simple sauce. But soon enough, I’ll be looking for other ideas, which is where this pasta recipe comes in. It’s from Alice Hart’s new book, “Good Veg” (The Experiment, 2017), and it’s a keeper. Related Articles April 12, 2017 Fruit invasion at craft...

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