This salad is wonderful on its own or with a light main course such as the sous vide black cod with ponzu sauce and charred…
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Eggs & Mozza
If you ever interview for a cooking job in a French restaurant and Chef asks you to make an omelette, this will ensure you don’t…
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Greek Salad
I’m no expert and I’m not of Greek descent, though I don’t think a proper Greek salad should be full of lettuce for cheap filler.…
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Banana “Ice Cream”
This is more of a discovery than a recipe and having a downloadable PDF of it is almost silly. Regardless, this technique made its way…
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Cannellini Bean Hummus
Full disclosure: I blatantly stole this idea from my friend Colin. You’ve probably made chickpea hummus before and the only thing different here is the…
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Yam Puree
There are few things more satisfying to a cook or diner than a silky smooth puree. I made this in a Blendtec blender and if…
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Watermelon & Feta
The ingredient combination here is nothing new, though the preparation and plating give this classic combination a whole new life. I keep the recipes on…
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Roasted Yams
You may have noticed what appear to be roasted yams in the plating of last week’s breakfast sausage. If so, you are absolutely correct. The…
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Garlic Rapini
I don’t cook it often, though I do know undercooked rapini (also known as broccoli raab) is quite bitter. Overcooked, it’s mush. Balance is key…
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Roasted Cabbage
Cabbage prepared this way doesn’t only taste incredible, it looks beautiful too. The actual work for this dish takes only five minutes. The rest is…
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