http://www.andshecooks2.com/index.php/blog/index/ en sandy@andshecooks2.com Copyright 2026 2026-11-03T04:16:00+00:00 https://www.andshecooks2.com/blog/article/four-ever https://www.andshecooks2.com/blog/article/four-ever#When:04:16:00Z Five days, three celebrations, and one make-ahead menu so I would never miss a minute with my oldest friends. Since the early eighties on the University of Michigan campus, the four of us have been showing up for each other. Roommates first, then bridesmaids, then the one on the other end of the phone for every big and small thing. So, when one of our roommates’ daughters announced she was getting married in Palm Springs, there was never a question. They were coming to stay with me at my house in Palm Desert. The wedding was half Western, half Hindu, and completely joyful. It brought together two families, two traditions, and their closest and dearest in the most beautiful way. My goal for the week was simple: cook everything ahead so I could spend every moment out of the kitchen and with my best buds. Thursday, as everyone arrived, bags were dropped, the hugest of hugs exchanged, and we headed for the pool. We dove into the water and into conversation as if it had been mere days since we were last together. Dinner that night was a poached shrimp Louie salad. Such an easy and refreshing meal. The dressing can be made days ahead, and the shrimp, asparagus, and eggs can all be simmered earlier in the day. A quick assembly and these pretty plates were on the table in no time. Cool and crisp, just right for a warm desert evening and lots of catching up.  Friday morning, some headed out early for mountain hikes, then the breakfast table greeted everyone with soft-boiled eggs. Lunch was a cold curried zucchini soup. I made the base a full week in advance and froze it. The day before, I reheated it, stirred in the half-and-half, and let it chill overnight. Come lunchtime, all I did was ladle and swirl. Served up with a havarti and scallion lavash and a bright green salad with shallot dressing.   Friday night was the Sangeet and welcome party. What a start to this truly magical weekend! Vibrant music, color, henna, and a room full of people who had just met and were fast becoming friends. A true celebration of the love of this incredible young couple. Saturday morning, as we dressed for the first of the two weddings of the day, everyone grabbed coffee, scones, and yogurt parfaits. With Sticky Fingers Bakery scone mix, you just add water and spoon onto a baking sheet. No need to tell anyone how absolutely easy it was. Then we were off to the Parker in Palm Springs for the Hindu ceremony. Rich traditions, a deeply personal coming-together of two families, and at the center, a radiant and grounded couple. It was nothing short of breathtaking.   At five o’clock we were back at the Parker for the Western ceremony, the couple bringing us all to tears of laughter and joy with their self-written vows. Then to the lawn for cocktails, a lavish dinner, one of the all-time best father-of-the-bride speeches, and a band that got everyone, young and old, onto the dance floor. Sunday morning, a bagel spread greeted everyone as they rose from bed. The ambitious crew took on a big hike. The rest of us headed to Heyday in downtown Palm Springs for burgers and martinis. Well, martini, singular. Only one of us ordered one, but we all toasted.      We reconvened poolside before our enchilada dinner. These chicken cream cheese enchiladas are the bomb. The filled and rolled enchiladas can be frozen months in advance.       Just defrost in the fridge overnight. Drizzle with heavy cream, pop in a 350-degree oven, then sprinkle with pepper jack cheese and continue to bake until crisp and bubbly. Served up with a big chopped salad with jalapeño ranch dressing, the crisp lettuce and chopped veggies a bright contrast to all that richness. Monday morning, everyone departed with leftover scones. It still amazes me that the four of us have been this close for more than forty years. Having them in my home, sharing my table, making new memories, and celebrating our children as they step into their amazing next chapters. Could it ever get better than this? To Caroline and Ansh! And here’s to us. Four-ever!     (last photo by Michael Segal Photography) Salads and Dressings, Soups, Poultry, Breads, Pizza, Tarts, Eggs, Dinner Party, Lunch, Breakfast/Brunch, 2026-11-03T04:16:00+00:00 https://www.andshecooks2.com/recipes/article/jalapeno-ranch-dressing https://www.andshecooks2.com/recipes/article/jalapeno-ranch-dressing#When:21:06:00Z Ingredients: 1/2 package Hidden Ranch Dressing ½ cup buttermilk ½ cup mayonnaise 3 large scallions, trimmed and finely chopped ⅓ cup finely chopped fresh cilantro 2 tablespoons finely chopped jalapeño without seeds (or to taste) 1 zest of one small lime   Directions: In a medium bowl whisk together the Hidden Ranch Dressing powder with 1/2 cup of mayonnaise. Slowly whisk in the buttermilk.   Whisk in the scallions, cilantro, jalapeño, and lime zest. Season with salt or pepper if necessary.   Makes one cup Salads and Dressings, 2026-10-31T21:06:00+00:00 https://www.andshecooks2.com/recipes/article/steak-quesadillas https://www.andshecooks2.com/recipes/article/steak-quesadillas#When:01:52:00Z (adapted by Christian Reynoso) Ingredients: ½ medium white onion, finely diced ¼ cup cilantro, roughly chopped 1 large avocado 1 lime, cut in half 8 ounces skirt steak salt and pepper 2 teaspoons vegetable oil 4 (6- to 8-inch) flour tortillas, preferably “ready to cook” from the refrigerated grocery aisle 4 (1-ounce) slices mozzarella or Monterey Jack cheese Fresh salsa, such as pico de gallo or tomatillo salsa, for serving   Directions: In a small bowl, mix the onion and cilantro together and season lightly with salt. Cut the avocado in half, discard the pit, then scoop into a separate bowl and with a fork, mash into a chunky mixture. Season with salt and the juice of half of the lime and mix well. Season the steak all over with salt and pepper. Heat a medium skillet over high heat. Add the two teaspoons of vegetable oil.Once it’s shimmery place the steak in the pan and cook until well-browned on the bottom but rare on top, about 4 minutes. Flip the steak, turn the heat down to low and continue cooking until medium-rare to medium, 2 to 4 minutes. Transfer to a cutting board to rest. Then cut the steak into ½-inch pieces. Wipe the skillet clean and heat on medium-high. Working one at a time, place a slice of mozzarella directly in the middle of the skillet, then lay a tortilla on top. Let cook until the cheese has melted and is just starting to turn crisp and golden, about 30 to 60 seconds, then quickly and firmly slide a thin metal spatula (such as a fish spatula) under the cheese to lift the cheese-coated tortilla and transfer it to a serving plate, cheese-side up. Repeat with remaining tortillas and mozzarella. Divide the cut steak among the cheesy tortillas. Top with the avocado mash and onion-cilantro mixture. Fold in half and serve immediately, with fresh salsa on the side. Serves 2 Note: Leftover flank steak or carne asada is an excellent substitution for the skirt steak Meat, 2026-09-23T01:52:00+00:00 https://www.andshecooks2.com/blog/article/little-green-lanterns https://www.andshecooks2.com/blog/article/little-green-lanterns#When:20:23:00Z Maybe it's all my time in a western saddle, but lately I've been leaning hard into Mexican flavors. If you're not yet acquainted, let me introduce you to the tomatillo, the tomato's little green cousin. Each one comes wrapped in a thin, papery husk that makes it look like a tiny lantern. Inside, it's bright, tart, and citrusy, closer to a Granny Smith apple than to the red summer staple in your garden. At the top of my list is Rick Bayless's roasted tomatillo salsa verde. It's a cornerstone of Mexican cooking and deserves a permanent spot in your fridge. Look for firm fruit that fills out its husk snugly. A shriveled or loose husk usually means it's past its prime. Don't skip the rinse. Once husked, tomatillos have a naturally sticky coating. Then put them under high heat, where charring brings out their hallmark smoky sweetness. Here's my adaptation of his recipe for roasted tomatillo salsa. Husk and rinse six to eight tomatillos. Preheat the broiler with a rack set four inches below the flame. A toaster oven works beautifully here. Spread the tomatillos on a foil-lined rimmed baking sheet with one jalapeño, halved and stemmed, and four unpeeled garlic cloves. Broil until charred in spots, about six minutes. Flip everything and broil the other side. The garlic is done when it feels soft. Let everything cool on the tray, then slip the skins off the garlic. Leave the charred skins on the tomatillos and jalapeño, because that's where the flavor lives. Scrape everything, juices and all, into a blender or food processor. Pulse, leaving a little texture. You want salsa, not soup. Chop half a white onion and rinse it in a strainer under cold water to tame its raw bite. Shake off the excess water. Stir the onion into the salsa along with the leaves from six to eight cilantro sprigs. Taste and season with a pinch of kosher salt. This salsa is incredible spooned over chicken cream cheese enchiladas, alongside carne asada quesadillas, or piled onto garlicky shrimp tacos. Might just bring out your own inner cowboy. Appetizers, Sauces and Such, Dinner for Two, Supper, Dinner Party, Lunch, Breakfast/Brunch, 2026-09-22T20:23:00+00:00 https://www.andshecooks2.com/recipes/article/roasted-tomatillo-salsa https://www.andshecooks2.com/recipes/article/roasted-tomatillo-salsa#When:19:54:00Z (adapted by Rick Bayles) Ingredients: 12 ounces medium tomatillos, husked and rinsed (6-8) 4 garlic cloves, unpeeled 1 small jalapeño, halved, stemmed and seeded 6-8 cilantro sprigs, chopped ½ medium white onion, chopped Pinch kosher salt   Directions: Preheat the broiler: Preheat the broiler with a rack set 4 inches below the flame. A toaster oven works well for this. Place the tomatillos, husked and rinsed, jalapeño, halved, stemmed and seeded, and garlic cloves, unpeeled on a foil-lined rimmed baking sheet. Broil until charred in spots on one side, about 6 minutes. Then turn everything over and broil the other side. The garlic should feel soft when done. Let everything cool on the tray, then slip the peels off the garlic cloves. Leave the charred skins on the tomatillos and jalapeño. Scrape the tomatillos, jalapeño, garlic, and any accumulated juices into a blender or food processor. Pulse to your desired consistency — it's best with some texture left, not fully smooth. Rinse the chopped white onion in a strainer under cold water to soften its raw bite, then shake off the excess water. Stir the rinsed onion and cilantro sprigs into the salsa. Taste and season with a pinch kosher salt, adjusting to taste. Makes about 1½ cups. Sauces and Such, 2026-09-22T19:54:00+00:00 https://www.andshecooks2.com/blog/article/tuesdays-catch https://www.andshecooks2.com/blog/article/tuesdays-catch#When:20:06:00Z It's Tuesday, which around here means it's taco Tuesday. I've become mildly obsessed with these fresh garlicky shrimp tacos, piled onto flame-charred corn tortillas. Their bright, clean flavor needs little adornment. The secret is a fragrant garlic and smoky paprika-infused olive oil that gets spooned over the shrimp right at the end. One whiff and you'll swear you've been transported to a Spanish tapas bar. A drizzle of lime crema adds zip, while crisp radishes, creamy avocado, spicy pico de gallo, and grassy cilantro pile on texture and freshness. A final squeeze of lime brightens everything before that first bite. The best part? These come together in minutes — which makes them the perfect antidote to a busy weeknight. For garlicky shrimp tacos start by combining one quarter cup sour cream and one tablespoon lime juice in a small bowl. Season with salt and mix well. Set aside. Over a gas flame, blister the corn tortillas until pliable and blackened in spots. Wrap in a kitchen towel to keep warm. In a twelve-inch skillet, heat one tablespoon of olive oil over medium-high. Season the shrimp with salt and add to the skillet; sear for one minute on each side. Transfer to a plate. Adjust heat to medium-low. Add the remaining two tablespoons of olive oil, one and a half tablespoons minced garlic and half a teaspoon of smoked paprika to the skillet and stir until fragrant, thirty seconds. For more heat add a pinch of red pepper flakes or a dash of hot sauce. Add the seared shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about two minutes. Transfer the shrimp and sauce to a shallow serving bowl. To build the tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic paprika oil. Top with sliced avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges. So go ahead and catch this one on your next Tuesday, margaritas optional! Fish and Seafood, Dinner for Two, Supper, Dinner Party, 2026-07-07T20:06:00+00:00 https://www.andshecooks2.com/recipes/article/garlicky-shrimp-tacos https://www.andshecooks2.com/recipes/article/garlicky-shrimp-tacos#When:22:39:00Z (adapted by Kay Chun) Ingredients: ¼ cup sour cream 1 tablespoon lime juice, plus wedges for serving Salt 3 tablespoons extra-virgin olive oil 12 ounces peeled and deveined large shrimp (about 2 dozen) 1 ½ tablespoons minced garlic ½ teaspoon smoked paprika 4-6 warm corn tortillas Sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving   Directions: Combine the sour cream and lime juice in a small bowl. Season with salt and mix well. Set aside. In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season the shrimp with salt and add to the skillet; sear for 1 minute on each side and transfer to a plate. Adjust heat to medium-low. Add the remaining 2 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add the seared shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl. To build the tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with sliced avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges. Serves 2 generously Note: For more heat add a pinch of red pepper flakes or a dash of hot sauce to the garlic oil step before adding the seared shrimp. Fish and Seafood, 2026-06-18T22:39:00+00:00 https://www.andshecooks2.com/recipes/article/dan-dan-noodle-salad https://www.andshecooks2.com/recipes/article/dan-dan-noodle-salad#When:23:08:00Z (adapted by Hetty Lui McKinnon) Ingredients: For the salad- 6 ounces baby bok choy, about three 4-6 ounces dried ramen noodles 1 cup frozen corn kernels, thawed 1 tablespoon toasted white sesame seeds 2 scallions, thinly sliced   For the pork and mushrooms- ¼ pound shiitake mushrooms, stemmed and thinly sliced ½ pound ground pork 3 teaspoons vegetable oil, divided ½ - 1 teaspoon soy sauce   For the dressing- 2 tablespoons tahini, well stirred 1 tablespoon chili crisp (or to taste), plus more for serving 1 tablespoon soy sauce 2 teaspoons rice vinegar 2 teaspoons sugar 1 garlic clove, grated 2 to 3 tablespoons unsweetened nondairy milk (such as soy or oat) or water   Directions: For the dressing- In a small bowl, whisk together the tahini, chili crisp, soy sauce, rice vinegar, sugar and garlic until a chunky paste forms. Add 2 tablespoons of the milk and whisk, adding another tablespoon if needed, until the dressing is smooth and pourable, like the consistency of cream. The dressing can be prepared up to 2 days ahead and stored in a sealed jar or airtight container in the fridge. Before using add a splash or two of milk or water to loosen it up before adding to the noodles. For the pork and mushrooms- In a small sauté pan heat two teaspoons vegetable oil over medium heat. Add the mushrooms and cook stirring occasionally until they are well browned. Place on a plate. To the same pan add one teaspoon vegetable oil. Add the pork breaking apart with a spoon. Cook stirring occasionally and further breaking up the pork until the pork is well browned. Add the soy sauce. Stir well. Toss in the mushrooms. Set aside. For the salad- Bring a large pot of salted water to a boil. Separate the white and green parts of the baby bok choy. Slice the white parts into 3/4-inch pieces. Place in a colander and rinse well to remove any dirt or sediments. Drain well. Add the ramen to the boiling water and cook until al dente according to package’s directions. About 1½ minutes before the noodles are ready, add the white parts of the baby bok choy and the corn. Just before everything is ready, throw in the green bok choy leaves and blanch until they are wilted, about 20 seconds. Drain immediately and refresh under cold running water, then leave to drain. Let cool in the colander. Place the drained ramen noodles, greens and corn in a large bowl. Add the dressing and toss to coat. Toss in the ground pork. Taste and season with salt if needed. Divide among shallow bowls. Top with the sesame seeds, scallions and a few drops of chili crisp. Serve at room temperature. Serves 2 (Note- to make this vegetarian omit the pork and double the mushrooms) Salads and Dressings, Grains and Pasta, 2026-06-12T23:08:00+00:00 https://www.andshecooks2.com/blog/article/furry-whirlwind https://www.andshecooks2.com/blog/article/furry-whirlwind#When:21:07:00Z Well, it's been a while since I posted. Trust me, I have a really good excuse. A year ago we lost our beloved Willie, and it left such a hole in our hearts. But with babies arriving and busy schedules, the timing was never quite right to fill that void. Around last Thanksgiving I started looking. Turns out, trying to adopt a dog is worse than online dating. I came close a couple of times, but the sweet pups always slipped through my fingers. Then mid-January I was having lunch with a dear friend who had a friend who volunteered at the Palm Springs Animal Shelter, who mentioned that a fabulous dog named Pickles had just come in. After lunch I searched for her on their website but didn't see her listed. I did, however, run across an adorable 8-week-old white fluff ball called Polar Bear — and her sister Marshmallow — who were going up for adoption the following day. Tuesday morning I called and said I would love to meet the two pups. Marshmallow was adopted the moment they opened, but I could have a meet-and-greet with Polar Bear. I hopped in the car and drove to Palm Springs. When I arrived, they informed me he'd already had a meet-and-greet, so I couldn't see him just yet. The prospective family had gone home to coax a husband off the golf course, and if they weren't back within two hours, the puppy would be back up for adoption. And so I waited. In my car. Stealthily scanning every person entering the facility for a golf couple from La Quinta. One hour and fifty-eight minutes later, I got the call. Now — what person walks in to greet a tiny pup and leaves empty-handed? Minutes later I signed on the dotted line, placed the teeniest furball into my dog carrier, and drove home while he wailed the entire way. I was in shock over what I had just done. I called my husband, who was (of course) on the golf course, to let him know I had a small surprise. I think he thought it was something special for dinner. The next days, weeks, and months were a blissful whirlwind. I hadn't had a puppy-puppy in over thirty years — I'd always adopted older dogs. Needless to say, some adjustments were in order. I named him Gunnar. Old Norse for noble warrior. His mom had delivered eight puppies under an abandoned van in the desert. Days later, someone heard puppies crying, scooped up the mother and all her pups, and brought them to the Palm Springs Animal Shelter — a truly special facility in the Coachella Valley. I figured that wee babe deserved a name that reflected his bold start in the world. The mom and puppies got to stay together until they were weaned, and then each one was adopted the very day they went live on the site. All the while, dinner still needed to be served. Below are some of the favorites that graced our table during those months. But as you can imagine, every time I sat down to write a post — someone had run off with a sock. Went for a walk. Swallowed a squeaker. Tinkled on the carpet. Needed a nap. Woke up after twelve minutes. Practiced his commands. Made new friends. Needed a snuggle. I needed a snuggle. You get the idea. Time flies when you're chasing a little ball of fur. Here's what kept us fed through the whirlwind: Miso Salmon Bowl Mediterranean Falafel Salad Shrimp Scampi Mushroom Stroganoff Creamy Tortellini Soup Now this wee bear is growing into a dog worthy of his name — smart as a whip, a heart as big as Scandinavia, and a personality to match. Welcome to our world, Gunnar. We're so glad you found us. 2026-06-09T21:07:00+00:00 https://www.andshecooks2.com/recipes/article/sticky-miso-salmon-bowl https://www.andshecooks2.com/recipes/article/sticky-miso-salmon-bowl#When:01:26:00Z (adapted by Andy Baraghani) Ingredients: 1 cup sushi rice 1 ½ tablespoons white miso 1 tablespoon honey 1 ½ teaspoons vegetable oil 1 ½ teaspoons freshly grated ginger 1 teaspoon fresh grapefruit zest 1 ½ teaspoons fresh grapefruit juice 2 skinless salmon fillets (6–8 oz each), patted dry 2 scallions, thinly sliced 1 ½ teaspoons unsalted butter, cubed Garnish: toasted nori sheets sliced cucumber sliced avocado sliced radish   Directions: In a fine mesh colander rinse the rice until the water runs clear. Drain the rice and transfer to a small saucepan with a tight-fitting lid. Pour in 1 ½ cups cool water and bring to a boil over medium-high. Give the rice a stir, then cover and reduce heat to low. Cook without lifting the lid for 18 minutes. While the rice cooks, place a rack about 5 inches from the broiler and set to high. Whisk 1 ½ tablespoons white miso, 1 tablespoon honey, 1 ½ teaspoons vegetable oil, 1 ½ teaspoons freshly grated ginger, 1 teaspoon fresh grapefruit zest, and 1 ½ teaspoons fresh grapefruit juice in a bowl. Season the salmon lightly with salt and add to the bowl. Toss to coat and marinate at room temperature until the rice timer goes off. Remove the pot of rice from the heat and let steam, covered, for 10 minutes while you cook the salmon. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Spread any excess marinade on top of the fillets. Broil until glossy and charred in most spots — about 6 minutes for medium-rare or 7 minutes for medium. Uncover the rice and add 2 scallions, thinly sliced and 1 ½ teaspoons unsalted butter, cubed. Season with salt and several grinds of pepper. Fluff with a rubber spatula until each grain is coated. Serve the salmon over the rice with toasted nori sheets, sliced cucumber, sliced avocado  and sliced radish. Serves 2 Fish and Seafood, Grains and Pasta, 2026-04-02T01:26:00+00:00