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...