Today is Alaska’s Wild Salmon Day and I’m celebrating with some delicious salmon delivered straight from Anchorage, Alaska -- where more than ninety percent of the USA’s wild salmon supply comes from.

Salmon is a wonderful source of Omega-3 fatty acids, extremely high in protein and even a good source of potassium. A true super food! In addition, because it is such a sturdy fish, it stands up to delicious marinades, spices and sauces so the recipe possibilities are limitless. Grill, smoke, sear, bake or broil, there is nothing you can’t create with this wonderful fish.

One of my go-to weeknight meals is Salmon Teriyaki; a delicious soy based sauce on top of quickly seared fresh, wild Salmon.

Unites States of AmericaAnna GassAugust 10, 2016Wild Salmon Day, Salmon, Alaska, Teriyaki, Easy Meals

I Left My Heart in San Francisco: Farmer Brown's Chicken & Waffles

I LOVE BRUNCH! Is there anything better than sleeping in on a Sunday, rolling out of bed and heading out for Mimosas or maybe a Bloody Mary with some breakfast and lunch all rolled into one? Before our trip I searched best brunch in SF and Farmer Browns was on every list.

It’s a Soul Food spot in the heart of the city and I figured it would be nice to have a big, decadent meal to hold us over until our late dinner reservation. It also had a great menu that included all the classics; cheesy grits, biscuits with sausage gravy, collards and pecan pie. I had my heart set on some Chicken and Waffles. When we arrived at 10:45, and the line was down the street, I knew I was in for a good meal.

Now, service was super slow and the place was packed but if I’m truly judging, just on the food, it was really, really good. The biscuits were fluffy and salty (we got a extra plate gratis since we waited so long). The cheesy grits were super cheesy and very addictive. And, the Chicken and Waffles were absolute Soul Food perfection. The chicken was crispy, juicy and perfectly cooked. The waffles were yeasted, light, fluffy and the perfect match to the chicken. It was covered in golden maple syrup and I couldn’t have been happier. The best part was I knew already knew the two recipes I would combine to recreate this amazing meal. Paula Deen’s Fried Chicken recipe with Marion Cunningham’s Raised Waffles

I Left My Heart in San Francisco

New York City, for me, is my first love - my ‘high school sweetheart.’ It holds so many memories and when I am there I can’t help but feel energized and happy. Just like when in love for the first time, I never thought any other would compare.

Recently, I have had the pleasure of making a few trips to San Francisco and I am falling in love all over again. Now while it will never replace my first love, SF has great weather, that laid back California vibe and, of course, THE FOOD!

Touring San Francisco through my stomach was so much fun, and very filling. I had some amazing meals and really enjoyed figuring out what made them so good. And, while I am not a restaurant reviewer, I would like to give you my humble opinion of the places I visited. Each week I’ll present a restaurant I ate at, my favorite dish and how I recreated it in my own kitchen. So, invite you to come on this little adventure with me...maybe you will fall in love too.

Unites States of AmericaAnna GassAugust 1, 2016San Francisco, Restaurant Reviews

How-To Tuesday: Caramelized Onions

One good recipe to have in your cooking arsenal is caramelized onions. Sounds simple however, onions, when you cook them low and slow, pack quite the flavor punch. They truly transform from crisp and white to incredibly soft, dark brown deliciousness - making them the perfect complement to pretty much anything - omelets, burgers, Philly cheesesteaks and more.

So, grab a cast iron skillet and a handful of Spanish onions and you will see how a little work creates the most delicious condiment. So good you’ll cry! (Ok, this might also be from slicing so many onions, but still!)

#Thursday Trend Spot: Fruit Toast, The Next BIG Thing?

In the age of Twitter and Instagram the term ‘trending’ has become quite a, well, trend. We all are trying to keep up with what’s the latest and greatest in fashion, sports, Kim Kardashian and even the foods we eat. Every month when numerous food periodicals show up in my mailbox it seems like everyone is cooking the same thing at the exact same time.

Lately it seems that every blog, food site and Instagrammer has come up with their version of two very simple ingredients - Avocado. Toast. Well, if you are still eating Avocado toast for breakfast you are SO last year my friend. The new breakfast, lunch and dinner staple is still toast but now with fruit. And, to make it even more fancy, make sure to slather some ricotta cheese on the bread first.

While I hate jumping on any bandwagon, I must admit, its pretty good. And, it’s nice to take a break from egg white omelets. Get creative, change up the fruit, cheeses and even the canvas - just make sure to toast the bread up to a golden brown because the higher you can pile the toppings, the better!

Unites States of AmericaAnna GassJuly 14, 2016#Trending, Food Trends, Fruit Toast, Avocado Toast, Breakfast

Social Saturday: It's All About The Sides

Everybody loves a backyard BBQ - cold drinks, grilled meat and most importantly, some yummy side dishes. Unlike when you eat inside and the main dish takes center stage, at a BBQ, everyone is always excited to see what you’re serving to compliment the grill.

My Veggie Soba Noodle Salad is always a true crowd pleaser and I serve it at my annual summer party. It’s a fantastic blend of Asian flavors, barely cooked veggies and crunchy peanuts over soba. I will warn you, it’s a bit of chopping, blanching and boiling but once you take a bite, you’ll forget all the grunt work and dig in.

Sweet Tooth Friday: A Trip to NOLA Beignets

I love to travel. One place that is definitely on my bucket list is New Orleans. I know the food scene there is amazing and for me travel = food. When I do, one of my first stops will be Café Du Monde. They are world famous and serve, ‘the best’ beignets. Beignets are a little square of fried dough, served hot with powdered sugar.

As you can gather from this website, I’m a big fan of trying recipes that are indigenous to a particular area of the globe so when my daughter requested that I make them, I was very excited to comply. Whether you have made it to New Orleans or not, give these little powdered squares a try. It will feel like Mardi Gras in your mouth when you take a bite!

Super Mom Meals: Mickey Mouse Cupcakes

This week was my darling boy’s 3rd birthday. Just like many boys his age, he loves superheroes, legos, and of course, Mickey Mouse. We brought the kids to Disney this year and the love affair with the big mouse grew to epic proportions. So, for his birthday I decided to make Mickey Mouse cupcakes.

His preschool is probably the last school on the planet that allows outside food, so for birthdays we can bring in cupcakes for the kids to share. The night before the big day, I put on my Super Mom cape and tried to make the best Mickey Mouse cupcakes ever.

Sweet Tooth Friday: Super Mom Strawberry Shortcakes

My son’s preschool provides a snack for the children every day. It’s either graham crackers, goldfish or some other simple treat, but a few of us decided that we wanted to do something a little better. A schedule was made and each day, one of the moms brings in something extra for the kids to eat.

Yesterday was my day so I decided to put out my A game. Dante and I got up early and made mini strawberry shortcakes. A simple, sweet biscuit, pureed strawberries and some whipped cream and viola, the best snack ever was created.

Weekday Hero: Cast Iron Skillet Pizza

Sometimes, you just don’t want to make a big dinner. Sometimes, you just don’t feel like a really dirty kitchen, tons of dishes and loads of prep. I get it, days are long, the kids are busy and many nights, we don’t have it in us. However, before you grab the take out menu, please consider whipping up a crispy Cast Iron Skillet Pizza. It's easy and tastes so good! And, at the end of the day, you still get a pat on the back because its home cooked and the kids will be begging for more.

Italian Easter Bread

Just like the Irish have their soda bread for Saint Patrick’s Day, Italians have a special bread made once a year for Easter. Italian Easter bread is a slightly sweet, braided bread adorned with hard boiled eggs and sprinkles. Some Italians will even dye the eggs before placing them in the bread but we do not. My mom doesn’t use sprinkles either. Her bread looks similar to a challah, lightly scented with anise seed.

This year, my mom and I decided to make the bread together. I have never made my own before so I decided to make some additions like sprinkles, lemon zest, a bit of sugar and almond extract to my mom’s recipe for a sweeter, more colorful bread. Also, I made mine into a wreath like I have seen in Italian bakeries. She stuck to her tried and true Calabrese recipe. Both came out wonderfully and I’m so happy I finally learned to make it.

How-To Tuesday: The Secret to Baking Homemade Bread

Avoiding carbohydrates is very difficult for me. Its true that when I do, I feel better, have more energy and lose some inches from my waistline. But, bread is my kryptonite. I love it. Dunked in olive oil, slathered with mayo and made into a sandwich, or even toasted with some butter, bread is my best friend.

I will admit; I don’t eat bread often because I consider it a treat. But, when I do, it has to be the good stuff. If I am going to have carb guilt, it better be worth it. So, when I’m inclined, I bake bread. Yup, it’s easy, fast and will be worth every last bite. If you bake it once, I promise, you’ll bake it again.

Sweet Tooth Friday: Ginger-Snappers

I’m going to keep this short and SWEET - My daughter wanted to make gingersnaps and I found this amazing recipe in one of my favorite baking cookbooks. Tastes just like Nabisco Gingersnaps, but these are so much better because, (1) They are homemade goodness and (2) They have lemon zest - my secret weapon in them. Thanks to my lil’ sister who wrangled all three kids into the kitchen and made these delish cookies with them. They had fun and I got a blog post out of it. Win, win.

Sunday Supper: Penne alla Vecchia Bettola

Ina Garten is my food idol and here is why. She is completely self taught and didn’t start her career in food. Early in her career, she realized that food made her happy, took a leap of faith, bought a little deli and the rest is history. Her food is approachable, easy and always tastes good. Most importantly, her recipes never fail.

I have made so many of her recipes and honestly can’t pick a favorite but there are some true stand outs. Now this recipe isn’t her's but she did pick it as a favorite and learned how to make it. This pasta dish comes from one of Ina’s favorite Hamptons restaurants, Nick and Toni’s. It might seem like penne alla vodka and technically it is. However, it is the best penne alla vodka you will ever have.

How-To Tuesday: Throwing A Smashing Cocktail Party

Not to toot my own horn but I know how to throw a successful party. Phil and I share a love for entertaining, so we try to throw at least three to four parties annually.

Having an entertaining party isn’t difficult, but a little planning can make your party better and stress-free. After all you want to be able to mingle, laugh with friends and enjoy the fruits of your labor, right? Read on for a few tips on throwing an A+ affair along with a killer recipe for my mother's stuffed mushrooms - perfectly bite-sized and guaranteed to impress your guests!

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