Kitchen Table Philosophy

  • In a well traveled life, the kitchen table is the gathering point for new and old friends and a growing family. Cooking, entertaining and sharing food together is a unifying language in an international world, bridging cultures and connecting us, no matter where we live.

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  • Lynda Balslev - food writer, recipe developer, cooking instructor; designer, traveler and expat. Graduate of Le Cordon Bleu Ecole de Cuisine, Paris. Previous resident of Geneva, London, Copenhagen; currently residing in Northern California and relieved to be speaking English again.

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    Bread, Grain, Pasta

     Angel Hair Shrimp Calamari Angel Hair Pasta with Shrimp and Calamari






                     
     
    Baked Penne Baked Penne with Eggplant, Tomato and Basil




    Banana Cake Banana Cake





    Irish Soda Bread  Irish Soda Bread






    Asparagus Morel Fava Linguine with Asparagus, Morels and Fava Beans



     

    Linguine with Broccolini  Linguine with Broccolini, Red Pepper and Prosciutto










    Orrechietti with Asparagus, Peas, Prosciutto and Mint Orrechietti with Prosciutto, Asparagus, Peas and Mint





    Macaroni and Cheese Macaroni, Cauliflower and Cheese











    Chicken Couscous tf  Marinated Chicken and Pearl Couscous Salad










    SalmonSoba Soba Noodles with Edamame and Chiles










    Alla normaSpaghetti alla Norma: Sicilain-Style Pasta with Eggplant, Tomato, Basil and Ricotta





    Cannelloni Spinach Ricotta Cannelloni





    Pasta Summer Pasta Provençal





    Tabbouleh Tabbouleh Salad 

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