total posts: 508
This recipe uses both the beet and it's greens in a colorful & spicy salad that is full of Moroccan flavors.
Belgian Endive Salad with Lemon and Dill in a Mustard Vinaigrette
Warm and Creamy, this Scalloped Potato Gratin with Mustard is just thing to get you through these "April Showers".
A simple, but meticulously poached chicken is a great way to show off homemade mustard.
Tomatoes: You grow them. You cook them. You Love them. But what do you really know about them?
Maybe you can't have "April In Paris", but there are plenty of French Bistro Classics perfect for Spring. Try these Steamed Mussels with Saffron and Mustard!
These poached eggs are served with asparagus and smoked salmon. The mustard sauce that accompanies it is a lighter modern alternative to a traditional hollandaise sauce.
The key to this recipe for Arctic Char is to get a crisp crackly skin and a succulent rare interior.
Cherimoya is an unusual fruit. In this tart its sweet tang essence is paired with raspberries and lime.
No it's not an alien! It is a tasty green Romanesco Cauliflower and I am using it in a pasta dish.
Red Beet Fusilli with Balsamic Vinegar and Poppy Seeds. Can you believe the color of this pasta? The fusilli started a standard semolina golden color.
Steamed Dungeness Crabs are a delicious and sustainable choice for seafood lovers.
Heirloom Tomatoes like Polish Paste and Green Tiger await the hungry gardener. The time to plant is now.
Fresh and seasonal. Asparagus is at it peak in the spring. I am using it in a soup with rice and pancetta.
Delicate white fleshed fish fillets, like this tilapia really benefit when simply sautéed with a few simple flavors.
Vodka soaked kumquats are the side benefit in my quest for kumquat liqueur. This is a progress report and taste test.
There is nothing like a garden fresh tomato. Picked at it's peak and simply prepared. Start now if you want to enjoy these beauties at home.
Mung beans have an addicting earthy, nutty flavor and when paired with sesame, cranberry and walnuts you have a powerfully tasty salad.
Sea Scallops. Hot and crispy on the outside. Sweet and juicy on the inside. Asian flavors and that special heat from Sichuan Peppercorns. Ohhhh yeah!
Some wouldn't dare call this a martini. But this cocktail of Thai basil infused vodka with blood-orange juice is a party by any name.
It's the start of the tomato growing season and we have roped in an expert to give us the best advice. This is "episode" one!
This spicy Thai inspired salad is made with baby pea shoots and is dressed with Red Hot Chili Peppers and Sesame Vinaigrette.
Don't toss your carrot-tops. Their herbal, carrot infused qualities are perfect in this Tuscan Carrot-Top Soup with Rice and Fennel.
A Sicilian inspired baby cauliflower. It's steamed whole and topped with a crunchy, spicy, garlicky, anchovy crust.
A Chocolate Cocoa Covered Kumquat Bon-Bon!
Is it really so hard to boil an egg? Here a process to get perfectly cooked, sunny yellow yolks every time.
Steeping kumquats in vodka for two weeks is the first step in making this homemade citrus liqueur. I call it kumquacello!
This is a cabbage. But not just any cabbage, it the King of Cabbage- the Savoy Cabbage, and the basis for a hearty soup. Full of complex, peppery flavor.
I call this a Winter Caprese Salad because I roast the tomatoes to intensify their sweetness. Because everyone knows winter tomatoes can be a bit disappointing.
Why not forage? I found these fresh baby mustard greens growing in the hills near my house. Think of the possibilities!
Clean and well prepped leeks are essential in the success of this recipe for Leeks in Vinaigrette with Eggs Mimosa.
Cooking brings out the sweetness in an oyster. It changes it's texture, taste and experience. These are roasted and served with Chipotle Butter Sauce.