total posts: 685
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.
This Italian salad may seem plain, but the the combination of textures with the tart, savory flavors really works in a surprisingly complicated manner.
The Boulevardier is a classic cocktail from Harry's New York Bar in Paris. It's a sophisticatedly potent mix of bourbon, Campari and sweet vermouth.
These Buttermilk pancakes are light & fluffy like the original but whole wheat makes them a bit healthier with an added crunch of wheat germ.
Crepes Suzette are a marvelous invention, even though the story of their creation seems a bit implausible to me.
Arepas are a Venezuelan pancake and a staple in that country. They are eaten at all times of the day in a multitude of manners. My version is stuffed with plantains, avocados & cheese.
Scallion Pancakes (Cong You Bing) are wonderfully chewy, flaky, and savory. You can make them at home if you know the secret rolling method illustrated here.
This classic dish from Venice is a great way to herald the spring. It is best when made with fresh peas and their pods.
Today's International Pancake come from England and it has the amusing name of Toad-In-The-Hole.
Buckwheat Blini with caviar is an elegant version of a pancake and it's the first entry in my week-long tribute to International Pancakes.
Simple ingredients paired with a bold hand and a deft palate make this Avocado Watercress Salad with Green Beans more than a mouthful!
Peas are at their perfect perennial peak. Please have a peek and be prepared for pure pea pleasure. Risi e Bisi!
Pickled Rhubarb add a sweet and sour note to springtime salads. I have paired mine with white asparagus and goat cheese.
Dissing Dainty Macarons with Coconut Almond Macaroons!
The Zombie is a retro tiki bar favorite. It is a potent mix of three types of rum & a blend of fruit juices. The classic finish is to float a bit of 151 proof rum right on top.
Happy Passover! Matzo-Crusted Chicken Cutlets
Pacific halibut is in season so I made Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs inspired by Tom Douglas' Seattle Kitchen
I combined 2 Martha Stewart recipes in this spicy shrimp & tomato pasta. The sauce uses tomatoes 2 ways keeping this easy recipe fresh and inventive.
The Tequila Sunrise is said to have been invented in Acapulco in the 1950s as a welcome to paradise cocktail at one of the resorts there.
Full Fava Flava! White Risotto with Fava Puree. Follow these directions from Paula Wolfert and never overcook delicate fava beans again, no matter how you are using them.
This amazing Sicilian Couscous is steeped in a flavorful fish broth and served with hot, crunchy fried calamari on top. It's true what you're thinking, Oh my!
Beet Greens. Because a Top is a terrible Thing to Waste.
This is a soufflé with the fleeting flavor of springtime green garlic. The simplicity of the ingredients belies its perfection. A soufflé, good bread, and a bottle of wine. Celebrate the season.
The comfort of baked pasta shells stuffed with Spanish chorizo & clams are combined with the winning combination of a seafood laden San Fransisco classic– cioppino.
Aloo Gobi is an Indian spiced cauliflower with potatoes. It packs a lot a flavor and is a healthy meal or side dish.
Put down that Ding-Dong. That is not cake. This is cake! Just try to forget that it has beets in it, okay?
I adapted my orange marmalade recipe and came up with Mandarinquat Meyer Lemon Marmalade with Cinnamon Stick. You could use kumquats too.
Greens., eat'em 'cuz I said so. Braised Mustard Greens.
Chicken Baked in a Salt Crust. I like this method because it's so simple, but the flavor of whatever you cook in a salt crust somehow gets amplified.
This is my version of the nouvelle cuisine masterpiece that changed the way the world looked at classical French cooking.
This is a healthy Eggs Benedict stand in. This recipe replaces the fatty ham with the luscious full mouth taste of walnut oil.