Main Course
Roasted Halibut with Radicchio-Pancetta Sauce, Peas and Artichokes from “Good Fish”
Cooking seafood is one of those things which many people find intimidating. I can understand why; most fresh fish and shellfish need to be cooked quickly, yet with care not to overcook. In addition, many people don’t have a lot…
Slow Cooked Cuban Pork
Fresh ham, slow-cooked in a Cuban inspired marinade. This citrus and garlic marinated pork is served in tacos with easy black beans.
Peko Peko: A Charity Cookbook For Japan
The first time I ate cold soba noodles was while flying on Japan Airlines. The noodles were served in a little black lacquered box with dipping sauce, a step up from the airline standard cup ‘o soup snack. I tucked in and…
Sherry Braised Chicken Thighs with Meyer Lemons and Green Olives
Sherry Braised Chicken Thighs with Meyer Lemons and Green Olives
Wild Mushrooms with Polenta, Sun Dried Tomatoes and Goat Cheese
Spring has sprung in Southern California! In one week we’ve gone from rain and chill to sunshine and 90 degrees. It was quite a shock to the system and I suddenly find myself craving lighter food, salads filled with fresh vegetables and meatless meals.…
Pastrami Made From Scratch
How to make Pastrami from scratch
How to Brine and Roast a Chicken
How to brine and roast a whole chicken.
Bucatini all’ Amatriciana, Making Guanciale, and Charcutepalooza!
Making Guanciale, a recipe for the Roman Bucatini all' Amatriciana.
