total posts: 647
Italian Heirloom Yellow Wax Beans are a simple summer choice. I roasted mine with mint.
Skirt Steak. You know it best in Fajitas but it is also a great steak for the grill. Here I use classic steakhouse flavors, Worcestershire & Blue Cheese.
When the first summer corn starts to make its annual appearance I have one motto: Eat Corn Now! How about in soup with lobster & chive oil?
The Bramble is a Blackberry and Gin Cocktail popular in London in the 80s. Hey that gives me an idea for a TV Show.
Chard Wrapped Grilled Mozzarella can be made ahead & quickly grilled, because you gotta serve the hungry masses something while you fuss over the perfect steak.
Guanciale. I call it Magic Bacon because you really won’t believe how a few simple ingredients can come together in such a magical way. Pasta alla'Amatriciana.
I have been experimenting with Filipino cooking. This is Chicken Adobo and it can be made in countless ways. Mine is bold and spicy.
This simple summer squash tart is made with phylo dough sheets topped with fresh squash slices, kalamata olives and feta cheese.
Lamb chops make perfect picnic food. This version has a savory mint dipping sauce. Spread out a blanket and join me.
Perfectly Simple, Simply Perfect Sugar Cookies.
"Stingers, and keep them coming." –Cary Grant, Kiss Them for Me
First there was the grilled cheese sandwich. Then came the panini. Now it's the quesadilla's time to shine. Goat Cheese and Mushroom Quesadilla.
Escabeche (es-kah-BECH-ay) is usually associated with Mediterranean cuisine. At its most basic it is fish marinated overnight in something acidic before serving.
This is a Italian fish soup. Regionally it may be prepared differently or called by another name. Brodetto is the version enjoyed along the Adriatic coast.
The sweet, heady notes of lavender scent this creamy dessert. It's best to let the lavender speak quietly, like a summer breeze wafting in through an open window.
I am having a Flay Day! A Bobby Flay Day. Pork on pork with a wallop of roast garlic and a zing of lemon.
This savory palmier is a marvel of taste & texture. It requires good pastry to be sublime, but in truth there is no such thing as a bad palmier.
Hey! Make me a Gin and Tonic. Throw some rhubarb in there too while you are at it... Yes, rhubarb!
Light as air these gnocchi are easy to make. I finish them with bacon and mint so the flavors are full and diverse, making the airy texture all the more exciting.
I call this riff on a Long Island Iced Tea a Tickled Pink Tropical Island Iced Tea. It's pretty (lethal) in Pink!
I like this roasted asparagus in proscuitto served in bowls with plenty of the delicious broth and crusty bread as a first course. But it makes a nice side dish too.
Sweet and savory. Warm and cool. Crisp and Luscious. This salad has it all. It is Day 4 in my tribute to my mom's recipes.
Buttery inside, crunchy outside Chicken Kiev was a special family meal from my childhood. and part of my week long tribute to my mom.
Twice Baked Potatoes are a great way to kick off a week of recipes from my mother. This was definitely a childhood favorite!
This super spring pasta takes advantage of Thomas Keller's wonderful onion confit recipe to make fava and morel fresh linguine.
You need not fear Stinging Nettles. They are a delicious "super food", easily tamed and a perfect addition to this onion tart with poached egg.
These cookies look complicated to make but the marbleized effect is actually not difficult especially if you remember Play-Doh.
I used these perfect morel mushrooms to help recreate a menu that Tyler Florence showed us at the Pebble Beach Food & Wine festival.
A flaky, buttery crust holds a fragrant filling of carrots and Savoy cabbage. These Savory turnovers are my kind of comfort food.
The sweet nature of green garlic is the star in this springtime soup. A few sorrel leaves add a bright sour burst that is the perfect foil to the light-handed flavors of the soup itself.
Jumbo spears of fresh spring asparagus are both creamy and meaty. They don't need much to be the centerpiece of a perfect meal.
These little purple artichokes are so young and tender they only take a little prep and they are ready to be deep fried in olive oil.
Steamed halibut with a lemony sauce of pureed green onions is just one great recioe from a new oookbook featuring recipes from Napa Valley.
The smoky chipotle sauce adds a nice depth to this simply fried calamari. Plenty of lemon spritzed over the top while it's piping hot is the secret to success.