are you an "urchin virgin?" (*sea* urchin, that is) get to know what you need to know, and a recipe for Sea Urchin with Tuna, Lime, Sriracha and Chestnut Honey...
A pasta inspired by childhood summers spent in Japan.
Brownies that taste great and help save lives? Join me on a tour of Greyston Bakery in Yonkers, NY and find out how they do it.
Melon Fruit Bowls - with the melons from my yard.
Fresh orange, yellow and maroon carrots from my adventures at the Borough Market in London.
Tunisian fishballs with tomato sauce. More than delicious. Recipe in Polish
Deep fried zucchini
Harrissa, A Fiery North African Chili Sauce! Popular in Morocco, Tunisia & Algeria. Tastes Great in any Tagine!
A lemon poppy seed ice cream topped with spiced cookie crumbs and lemon zest, better known as Velvet Revolution from NYC's Guerrilla Ice Cream street cart.
Radiatori with Roasted Peppers and Eggplant - a great way to use my fresh garden produce!
Iron Chef Morimoto's Sea urchin carbonara. Smoked bacon, udon noole, crispy shallot. A photo tour of the chef's cuisine.
The ultimate fluffy cheesecake with caraway chocolate nuggets and a Zinfandel-juniper berry glaze
This is a green tea ice cream ,the other two ar lavender and rose ice cream!
Raw, raspberry fruit leather made simply with a dehydrator and only two ingredients: fruit and raw, wild-harvested honey.
Homemade venison sausages, flavored with wild sage, juniper - and a little gin.
who'd have thought to not just COOK, but DEEP FRY UNI, and then go on to make UNI MOJITOS... luxirare...
Homemade Butter Infused with Saskatoon Berries
Nutmeg Spice Cupcakes and a review of United Cakes of America by Warren Brown.
Vegan salted chocolate almond bark is easy to make with 3 simple ingredients.
Uni Flan with Ikura and crispy croutons is a luxe, oceanic spread at SF's Skool Restaurant
Summer Tomato Pudding- heirloom tomatoes, tangy vinaigrette, fresh basil and crusty bread are the key ingredients for this no-cook summer treat!
Pork belly cooked "kakuni" style with cubes of tender turnip.
This dairy-free, soy-free millet and kale salad tastes so cheesey that you can easily eat a whole head of kale in one sitting—and lovelovelove it.
Sweet, antioxidant-rich and delicious raw blueberry jam. Easy to make, and a tasty ingredient for a Raw Blueberry Jam and Almond Butter Sammich or Raw Mini Blueberry Cheesecakes.
Raw, salty sweet kale chips so good that you can eat a whole head of kale in one sitting—and love it! A fantastic way to get kids to eat their greens.
Dairy-free, raw organic mint ice cream that tastes so creamy, you won’t believe it is made with young coconut meat.
Gorgeous water-sprinkled eggplant are one of many summertime veggies currently available at the Austin Farmers Market.
Aromatic meatballs in tomato sauce with linguini and peas
These gluten-free, vegan pie crust cookies are a cross between a cracker and a cookie—with a touch of natural sucanat sweetness. Top with coconut butter and or fresh, organic jam for an extra tasty treat
Rhubarb Apple Crisp
Capriole goat cheese pizza: La Quercia prosciutto and Three Sisters Garden pea shoot tendrils w/ apple. Originally from Prairie Fire in Chicago.
Creamy, rich, raw cacao pudding made with avocados (that’s right) and superfood goodness. Eat as a snack, for breakfast, for dessert or bring it to a party to wow the skeptics.
Marcella Hazan's chicken with two lemons. Just chicken, lemon, salt. With a Viogner, it was basically heaven.
Protein-packed snack poppers made with organic bananas, hemp seeds, raw, organic nuts and the nutritional-powerhouse ancient grain, amaranth (popped, like tiny popcorn).