total posts: 46
Chicken, ginger, garlic, green onion, cilantro, sesame, soba noodle soup with home made broth.
Poached vanilla quince with five spice: fennel, cloves, Szechuan pepper, star anise, cinnamon as well as licorice root. The syrup is also great as a cocktail mixer.
Home-made ricotta on toast with olive oil, Maldon salt and dried thyme. How do you make your ricotta: whith lemon juice, buttermilk, or citric acid?
Make your own "herbes de provence" spice mix at home from freshly dried rosemary, thyme, savory, basil, marjoram and lavendar. You'll be amazed by the color and taste.
Roasted and chilled corn soup with gin, cilantro, sour cream and bacon. The cilantro picks up the botanical notes in the Bombay Sapphire Gin.
Lobster bisque with lobster ice cream.
David Lebovitz's Chocolate Buttercrunch Toffee with hazel nuts instead of almonds.
Raisin nut bread pudding with cinnamon, apples, brown sugar and Jarlsberg. The apples and spices in this bread pudding say ‘pass the bacon’; the nuts and cheese say ‘pass the bubbly’.
Tuscan-style spice rub for ribs with fresh sage, thyme, rosemary and toasted coriander and fennel. Just add balsamic glaze and presto: our most requested recipe.
The Almond Joy Tart - the perfect take on the classic American candy bar of the same name - from the new cookbook "Baked Explorations"
Grilled thai seafood salad with green mango and lemon grass vinaigrette.
Gingered cantaloupe two ways: chilled soup or frozen popsicle!
Wild blueberry and vanilla bean panacotta
Marinated flank steak with Chimichurri sauce recipe. Plus our behind-the-scenes tour at the Stonewall Kitchen in York, Maine.
Blackened forest cake - grilled chocolate cake, with vanilla gelato and flambéed cherries.
Roasted potato salad with tarragon, thyme, parsley, fingerling potatoes and vidalia onions. A new take on an old classic.
Strawberry-Rhubarb Frangipane Galette. The frangipane adds richness and body to the rhubarb. Adapted from David Lebovitz's galete done with with apples.
Spring vegetable soup with asparagus, peas, fava beans, fiddleheads, savoy cabbage, and green beans, pork and homemade chicken stock.
Cucumber melon civiche with grapefruit and gin. Also, check out the recipe for the thirst-quenching Rhubarb and Rose Gin Ramos. A gin - gin situation!
Linguini with clams with an extra flavor boost from Vermouth, lemon zest and a good sized dash of red chili flakes.
An ode to butter. Salted Butter Tart with Sweet Butter Pastry. From Jennifer McLagan’s award-winning book "Fat".
Chèvre and rapini pizza with red onion, lemon, and pine nuts.
Spicy, smoky beef tartare. Slow burn, fresh green, and a smoky sweetness that brings it all together.
Ham and leek gratin with leeks and comte cheese. Comté cheese is similar to Gruyère, but with a mellower, more earthy character.
Preserved lemon and spring vegetable risotto with mint, mascarpone, and grilled Pernod shrimp.
Chocolate shortbread with ganache and home-made raspberry-rose ice cream.
Savoury skillet eggs with tomato, turmeric, cumin, garlic and cilantro. Who would guess such a tasty dish could be so full of cancer fighting ingredients.
Smoked salmon and mango-jalapeño cream on cornmeal blinis. Adapted from Bobby Flay.
Salt-crusted red snapper with blood orange and bay leaf. Very easy to prepare, and big on wow-factor for dinner parties.
David Lebovitz's fruity olive oil and toasted pine nut ice cream. Tastes amazingly like butter pecan. Yum.
Cioppino - a simple, authentic and robustly flavoured fish stew from San Francisco, with clams, mussels and shrimp.
Chipotle Caramel Popcorn. If you think salt does interesting things to caramel, hang on to your hairpins!
Chocolate Chipotle Brownies. Inspired by Oprah's favorite brownie from "Baked".
Mario Batali's Veal Involtini stuffed with parsley, pine nuts, and parmigiano-reggiano