Beurre Blanc – This French Butter Sauce was Spot On

I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take int...

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. T...

Chorizo Steamed Clams – How Do You Say “Ubiquitous” in Spanish?

I have always just called these chorizo steamed clams, "Spanish Clams," since it seems like there’s some variation of this on ever...

Shrimp Toast – Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious,...

Crab Rangoon – Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they...

Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name descr...

Grilled Garlic & Herb Shrimp – Why We Grow Our Own

Now that we all have our very own culinary herb gardens , I thought I’d post a recipe that takes full advantage. This grilled garlic and her...

Sea Bass a la Michele – Just the Way She Likes It

Whenever I can’t decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roastin...

Warm Calamari Salad – The Best-Laid Plans of Squid and Men

There was nothing wrong with this warm calamari salad, except the most important thing. I’ve had “cast-iron calamari” before, which featured...

Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef

I’ve always loved green curries, but until a recent visit to Al’s Place , I’d never thought of using fresh, sweet peas as the base. It was a...

Tonnato Sauce – Not Just for Cold Veal Anymore

Some things sound really amazing the first time you hear about them, and other things, like this tonnato sauce, really don’t. I was probably...

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of S...

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

When I first do a version of a classic dish like paella, I try to use a minimum of number of ingredients and steps so we focus on the techni...

Shrimp & Pasta Shells Salad – And They (incorrectly) Called It Macaroni

I really wanted to call this a "macaroni salad," since that’s what people sitting around picnic tables call it, but I decided to b...

Grilled Sea Bass with Chili Lime Dressing – More Than Just a Nice Piece of Bass

While this is technically a recipe for sea bass, it’s really much more than that. This tasty technique represents a glimpse into my warm wea...

Happy Friday Fish Sauce

Thanks to my Catholic upbringing, I’ll always associate Friday with fish (and guilt, but mostly fish). It was usually a piece of fried haddo...

Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

I wouldn’t exactly call this baked lemon pepper salmon a failed experiment, as the cooking method shown herein is a very useful tool in the ...