Pan-Roasted Corn Salad with Black Beans
Black beans are almost smoky, and roasted corn emphasizes that taste while adding an element…
Author Master Chef
Langoustine Mac and Cheese
Some years back, lobster macaroni and cheese was a huge fad, mostly at linen tablecloth,…
Layered Mediterranean Hummus Platter
This stunning dip is inspired by our time in the sunny Greek isles, featuring briny…
Charred Bavette Onions
This is a play on my grandmother’s brisket. She would cover the brisket with Lipton…
Artichoke Aji Green Tomato
A snapshot of a moment in the garden: raw fish lightly cured in the acidic…
Watermelon and Tomato Salad
A quintessential summer dish; beautifully ripe tomatoes and sweet, juicy watermelon are musts for this…
Shrimp Scampi Bulgur Bake
The title “Shrimp Scampi” always bothered me. “Scampi” is not shrimp, but rather another sea…
Goat Cheese & Thyme Honey Crostini
Alex’s family lives in Indiana farmland, not too far from a beekeeper. A gentle man…
Potato Crusted Spinach and Scallion Quiche
This is a perfect dish to serve for your next brunch. Especially if your group…
Peach Salsa Fresca
One of the first recipes Alex and I learned to make together early in our…