Carrot-Coconut Soup
Creamy soups don’t have to originate in Europe or the United States. This one is…
Author Master Chef
Chesapeake Crabby “Stuffing”
I’m the guy who eats with his hands only if the food is shielded by…
Mixed Greens with Peaches & Balsamic Maple Vinaigrette
Peach season is one glorious month in Indiana. Alex and I make peach salsa, my…
Korean-Style Vegetable Soup
One of the simplest and fastest of mixed vegetable soups, but flavorwise the equal of…
Creamed Sweet Onions
The humble onion. It’s in nearly everything we eat. But, it seldom takes center stage.…
Red Pepper Tabbouleh
Tabbouleh was one of the first Mediterranean foods Alex and I discovered together, in a…
Littleneck Clams with Soy Sauce
Grilled clams are an iconic Tokyo dish, especially in the old fisherman neighborhoods that ring…
stir-fried sesame chicken
This stir-fry version of sesame chicken is a healthier take on the classic restaurant dish,…
Lemon Confit and Fried Caper Relish
Here is just one of myriad ways to utilize the lemon confit. Packed with flavor,…