The Sauce Verte

I had to call this the sauce verte as it’s one of my most favorite recipes that I’ve conjured up like a mad scientist in my small kitchen. It’s a green sauce that adds a flavorful punch on top of a steak or any kind of meat or poultry. It’s a burst of freshness and…

Caprese Chicken Milanese

In a perfect world, I’d be cooking this dish from a Tuscan villa perched high on a cliff overlooking the Mediterranean, using ingredients found at specialty shops or open air markets with a gorgeous Italian guy by the name of Lorenzo or something waltzing in with a crate of wine from a nearby vineyard and…

Shaved Asparagus Salad

I read somewhere once that salads are all about texture. If that’s the case, then this one has it all: the crunch from the raw asparagus, the juiciness from the tomatoes and the salty smoothness of the ricotta salata. Hungry yet? Here’s what you’ll need for my Shaved Asparagus Salad that’s dressed with my Lemon…

Simple Arugula Salad

I’ve always valued simplicity — especially when it comes to food. Some of the best meals I’ve ever eaten have consisted only of a few high-quality ingredients. This salad has Parmigiano-Reggiano — a Fieldhouse Kitchen splurge, but a necessary one to complete this lemony, light salad. It’s so simple, yet so delicious. It makes a perfect…

Honey Dijon Glazed Salmon

I love salmon. Sometimes I’ll just lightly coat it with olive oil and a little salt and pepper while other times I’ll get more creative. This glaze is robust and flavorful and pairs wonderfully with salmon (I’ve also used this marinade on chicken and pork and it’s just as yummy). I prefer salmon on the…

Charred Broccolini

It’s no secret; I love to grill. I love it because it epitomizes the perfect summer evening, sitting in chairs around the barbeque, listening to music, drinking a glass or wine or a beer and laughing. I love grilling even though the majority of cooking scars I’ve sustained have involved outdoor grills. But neither here…

Bedeviled Eggs

A friend of mine calls deviled eggs bedeviled eggs. Actually, I’m not even sure he knew they were really called deviled eggs. The name stuck with me because why have just deviled eggs when you can have bedeviled eggs? I love these eggs however they’re made. There’s just something wonderfully decadent about them. I’ve had…

The Basics: The Poached Egg

Don’t be scared. It’s just an egg. A lot of people get intimidated by the poached egg. The good news is that if I can do it, so can you. What you’ll need: An egg (if you don’t have one, this recipe will be extremely difficult to make) Vinegar Now let’s get going. Heat a…

Simply Seared Bay Scallops

Psst… You’re viewing the No. 1 Google ranked Fieldhouse Kitchen recipe. Don’t forget to sign up for the newsletter, everydayFK, to join the party and get more great recipes. Ah summer in New England. So fleeting and short lived. These bay scallops, paired with a glass (or two) of Sauvignon Blanc, bring me back to…

Sriracha Lemon Roasted Brussels Sprouts

Sriracha: because some like it hot. You thought I was going to dish about the sprouts, but the real superstar in this recipe is the hot chile sauce — the mother of all spicy condiments: Sriracha. This little number recently burst onto the scene a few years ago and has been cropping up in all-star…