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Christine Wansleben
Christine Wansleben, chef and owner of Mise En Place Cooking School, lives in the West End, where she cooks up a storm with her husband and their twins.
    No-Bake Dishes

    Shrimp Summer Rolls Bring water to a boil and cook 2 ounces Thai rice noodles according to package directions. Drain, rinse, and cool (makes about 2 cups). In small prep bowls,…

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    Soup’s On!

    One-Pot Harvest Soup In a large saucepan, melt 1 stick of unsalted butter. Add one cup chopped onion, 2 peeled garlic cloves, and 1 cup each: peeled, cored, and diced…

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    Squash Watch!

    Fall is here and area stores are stocked with a variety of gorgeous, interesting-looking squashes. So what can we do with them – besides arrange them artfully on our tables,…

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    Looking to change up your regular recipe routine? The key to making quick, easy changes to an ordinary dish is having a well-stocked pantry with the right essentials. Make a…

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    Brain Food

    Go-To Spinach and Artichoke Dip Combine an 8-oz package of room-temperature low-fat cream cheese, ½ cup chopped spinach (thawed frozen or cooked), and one 6-oz jar of marinated artichokes, drained.…

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