Armida Cooks!

Here is another recipe I got from Food & Wine magazine. I really liked this one, and it tastes even better the next day. I only made t...

Last Christmas I received a magazine subscription to Food & Wine magazine. Although the magazine has so many great recipes, it seems th...

This coq au vin recipe is supposed to be ready in 90 minutes, but it took me much longer than that. I made the wine reduction sauce first i...

We made a trip to Minnesota for Thanksgiving, which by the way I am very proud of our little Stella. She was such a good baby flying for th...

My hubby is the baker in the family and he's perfected this oatmeal cookie. Be warned, though, because they are very addicting. You can...

I made mashed potatoes last night and had leftovers so I decided to make these croquettes tonight. The picture is not mine; it's from t...

I made this the other night and although it's not a "true" Alfredo (I mean I doubt that they use Colby-Monterey Jack cheese b...

Okay, I'm not sure if this is really a stew but that's what I'm calling it because you basically put all your ingredients in a ...

I made these sloppy Joe's last night and they were quite tasty. Next time I'll omit the honey and molasses because they were a bit ...

I've never made Swedish meatballs before and I gave it a try for Halloween. We had family and friends come over for a cocktail and trea...

This past weekend Matt and I watched an episode of Cooks Country on PBS. I usually don't watch cooking shows on PBS because they are on...

Sometimes the easiest thing to make are the hardest for me because I tend to either over cook it, over think it, or just over do it. Take p...

I gave birth to my baby girl, Stella, on October 1, 2009. As you can imagine, I have had no time to cook nor have I had the urge to cook as...

I never truly understood the whole "chicken and waffle" combination, which seems to have a foodie-religious following in the Sout...

We had a end of summer festival at work several weeks ago and various food vendors came to our campus to sell their foods. One of the vendo...

Although I already have a fried pickle recipe in this blog, this particular recipe is a bit different because it's made with a cornmeal...

If there is one sauce I know by heart and can make with my eyes closed, it's aioli. I love this stuff. I love anything with mayo, really...

There really is no science to this dish. You just grill your favorite veggies, grill a small piece of flank steak (or use any leftover meat...

When Matt was in Rota, Spain, he not only picked up an arsenal of wine and port, but also some quite interesting foods such as Spanish bloo...

Source: http://dragonskitchen.blogspot.com You're probably wondering why I haven't posted any new recipes, well, blame it on my pr...