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Pumpkin Risotto This time of year when pumpkins are plentiful, I try to find new twists on their preparation. This...
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Duck Confit Bruschetta with Apples and Brie This is a perfect Fall appetizer that's full of flavor and very simple to....
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Braised Short Ribs in Porter Ale with Maple-Rosemary Glaze When it's cold outside there's nothing more satisfying to me than braised dishes....
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Quiche Lorraine I usually can't resist a good quiche and what can be more satisfying....
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Greek Stuffed Tomatoes On a visit to Santorini, Greece, I searched for the perfect stuffed tomatoes. Wild fennel grew alongside the road perfuming the air as I hiked along the winding roads. I couldn't find exactly was I was looking for so when I returned to my studio I created this version of the perfect Greek stuffed tomato. Be sure to use tomatoes at their peak ripeness as the flavor is incomparable otherwise.
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Caesar Salad Dressing Making Caesar Salad Dressing requires a few, excellent ingredients. Follow the basic outlines and adjust to your liking.
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Gruyere Souffle As a chef, I know some cooking techniques are so fascinating yet can be frustrating for even the serious cook, especially when the last line of the recipe says “serve immediately”. Making a soufflé is a dramatic presentation, tinged with suspense that requires careful preparation, concentration, and practice. (Read more)
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Grilled Black Mission Figs Wrapped in Prosciutto with Humboldt Fog® Goat Cheese and Aged Balsamic Vinegar
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Orecchiette & Arugula Casserole It is rich enough served on its own for dinner with a crisp side salad and pair it with Dolcetto or Pinot Grigio.
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