A friend fixed dinner for me the other night, and asked me, "Are you okay with Brianna's Poppy Seed dressing?" Um . . . Am I okay with sunshine and cookies? This dressing makes salad taste like candy, and I love it. Tonight, I wanted a MEAL of a salad. So I topped a big spinach salad with chicken thighs, goat cheese, pear tomatoes, toasted pine nuts and Brianna's Poppy Seed Dressing. Spinach Salad with lots of yummy stuff Spinach Chicken thighs Pine nuts Pear Tomatoes Blue cheese crumbles Brianna's Poppy Seed Dressing For chicken thighs: Preheat oven to 350 degrees. Heat canola oil in oven safe skillet on medium heat. Lightly dredge chicken thighs in flour and place in skillet when oil is hot/shimmering. Sear for 2 minutes on each side, then place skillet in the oven for 15 minutes. Remove from oven, slice and serve.

We celebrated my mother's birthday today (22+ as she likes to say.) She requested a pear dessert, so I took a simple, easy route. I caramelized Anjou pears in butter and brown sugar. That's it. Sweet and simple. It took a total of 10 minutes, including the peeling process. It was delicious as is, but I am excited to try it with a little bit of rum and vanilla ice cream.Caramelized Pears Peel 1 pear for each person, and cut away the core. Melt about 1 tbsp. tablespoons butter for each pear in a skillet over medium heat. Place pear core size down for about 4 minutes. Flip pears and place brown sugar in core. (more the better) Lightly salt. Cook for 4 more minutes, then serve with drizzled sauce on top.

Please meet my new friends: Basil, Cilantro, Mint and Italian Parsley. I drove to an organic flower shop today (for you Dallas-ites, Redentas on Skillman is wonderful.) Now I have my very own herb garden in a flower box. It's right next to the kitchen, and I'm in heaven. I already cut up tomatoes and put a few mint leaves on top.

My friend Miriam is a yoga master, modern dancer, early riser, connoisseur of baked goods. And I had the pleasure of being her house guest during my recent NYC travels. Because she teaches yoga in the wee hours of the morning, she usually wakes up before dawn. Why would a girl like this need curtains on her windows to keep out the sun? She doesn't. So after a late night, I woke up very early to the sunshine in my face. I didn't have time to get grumpy, because I heard rattling pots and pans in the kitchen and smelled something fabulous. Who is this girl who bakes as the sun comes up? My friend introduced me to Irish Soda Bread, a delicious flaky bread/pastry, baked with your choice of fruit (Miriam used currants because she's fancy.) We spread butter on top, drank our coffee and talked about life. It was great. Irish Soda Bread makes 2 loaves

I am in NYC for a wedding celebration, and revisiting my Brooklyn stomping grounds has made me happy all the way to my toes. The last 24 hours have been chalk full of Brooklyn fun: I enjoyed handmade Prosecco at my favorite Italian wine bar. I learned Polish greetings from a lady named Violeta. ("Good day" = "Gin Dobray"in my pheonetic English spelling.) Then to top it all off, three cat sized rats visited me on the train platform, and I entered a near catatonic state. You have to take the good with the bad, I guess. I walked into a tiny, but extremely well organized book store, and walked out with my new favorite book. Eat, Memory, is a collection of food inspired essays by big-wig American writers. The New York Times Magazine food editor, Amanda Hesser, created this project to highlight the way food plays into our deepest life memories. Quick reads that make you hungry and make you smile. I highly recommend it, and this recipe for Gambas al Ajillo (Spanish Shimp with Garlic) featured within the pages. Gambas al Ajillo (Shimp in Garlic) 1 cup olive oil 3 tablespoons crushed and chopped garlic 2 pounds medium shimp, peeled and deveined 1 teaspoon hot red pepper flakes 1 teaspoon Tabasco or other hot sauce 1 teaspoon mild paprika Salt to taste 1. Place a large pot over low heat. When the pot is hot, add the olive oil and garlic. Cook until the garlic has softened in the oil, about 2 minutes. Raise the heat to high and add the shrimp. Saute for 2 minutes. 2. Sprinkle in the red pepper flakes, Tabasco and paprika. Season with salt to taste. Cover, reduce heat to low, and cook until the shrimp is opaque and firm, about 5 more minutes. Taste and adjust seasoning, adding more Tabasco or red pepper flakes if you like more heat. Serve with fried potatoes or rice.

Good crab cakes are hard to beat. My friends, Matt and Wendy, just got married, and they served delicious crab cakes at their wedding. (I have to admit, I stalked the appetizer tray to get a few more than I should.)

I can't get enough potatoes. Mashed, squashed, sliced thin and deep fried (yes, french fries.) They are just so good. I am always looking for a meal that goes well with potatoes, and the Miso Salmon I wrote about last year begs to be paired with this delicious comfort food. Wasabi Mashed Potatoes. They have all the creamy goodness of normal mashed potatoes, but with a flavorful punch. Follow the steps for these classic spuds, and then stir in wasabi paste to desired flavor. (I used about 1 teaspoon for 6 medium russet potatoes.) Delicious topped with chives and a drizzle of the miso glaze from the fish.

My sister and I made a feast last night. We dubbed it an "impromptu celebration of life" and it was good. The focus of the meal was prime rib steaks, seasoned with salt, pepper and truffle butter. Ina Garten (aka the Barefoot Contessa) raves about truffle butter, and I have seen her slather her roasts with butter before searing them. Apparently it helps seal in the moisture and let's be honest . . . butter makes everything better. I served the steaks with roasted portabella mushrooms with goat cheese, and avocado and tomato salad. My sister made an unbelieveable apple crumble (recipe coming soon.) Prime Rib with Truffle Butter 1. Start with Two 8 oz. prime rib steaks (boneless). 2. Pat steaks dry with a paper towel and generously season both sides with salt and pepper. 3. Spread 1/2 tablespoon black truffle butter on each steak. 4. Heat canola oil in cast iron pan on medium/high, until oil is glistening. 5. Sear steaks for each side for 3 minutes or until desired doneness. 6. Remove from heat, and cover with foil for 10 minutes before serving.

My NY roommate was the talented Miss Kelley McRae. Not only did she fill our home with music, she also made the meanest Cinnamon Toast in the wee hours of the morning. I am missing her and missing her cinnamon toast. Late Night Cinnamon Toast Toast two slices of bread Spread butter on top (don't skimp) Sprinkle with white sugar Sprinkle with cinnamon Enjoy! (Tastes best after 2 am.)

I forgot how much I love Brie cheese. Bake it with honey drizzled on top, and you have a oozy-delicious appetizer in 10 minutes. Serve with french bread and sliced green apples. Baked Brie with Honey Place wheel of brie cheese on baking sheet, and drizzle honey on top. Lightly season with salt and pepper Bake at 300 degrees for 7 minutes (or until cheese is just starting to 'ooze'). Remove and place on large plate, with french bed and sliced green apples.