total posts: 699
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.
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