• Spanish Romesco Sauce

    Classic Spanish Romesco sauce, made with roasted red peppers, almonds, garlic and tomatoes.
  • Chocolate Orange Shortbread Cookies

    Shortbread cookies packed with chocolate and laced with orange zest.
  • Roast Quail with Balsamic Reduction

    Simple roast quail, roasted quickly on high heat and served with a balsamic vinegar reduction.
  • Rice Pilaf with Mushrooms and Pine Nuts

    Rice pilaf, rice browned first then cooked in stock with mushrooms, onions, and toasted pine nuts.
  • Moroccan Orange Dessert

    A traditional Moroccan dessert made with oranges, orange flower water and cinnamon.
  • Baked Beans in Tomato Sauce

    White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
  • Baked Stuffed Jalapeños

    Baked jalapeños stuffed with cheese, onions, cilantro and bacon, seasoned with oregano and cumin.
  • Three Teacup Chicken

    Chinese dish of chicken braised with ginger, garlic, scallions, soy sauce, and Chinese cooking wine.
  • Tempura Squid

    Squid rings or tentacles dipped in a light tempura batter and quickly fried in hot oil. Addictive as popcorn.
  • Chicken Cutlets with Caper Sauce

    Boneless, skinless chicken breasts, pounded thin, seared, served with a caper sauce over arugula, fennel and shaved Parmesan.
  • Quick Beef Stew with Mushrooms and White Beans

    Beef stew, quickly prepared with top sirloin steak, white beans, carrots, onions, tomatoes, and mushrooms.
  • Roasted Baby Carrots

    Tender young carrots, roasted with red onions with rosemary, salt, and pepper, until lightly caramelized.
  • Feijoada, Brazilian Black Bean Stew

    A hearty black bean and mixed meat stew that is often called the national dish of Brazil.
  • Marsala Glazed Mushrooms

    Button or cremini mushrooms, dry sautéed, then sautéed with butter and Marsala wine, and reduced until the wine is just a glaze on the mushrooms.
  • Pork Chops with Dijon Sauce

    Pan-fried pork chops with a creamy, Dijon mustard sauce.
  • Teriyaki Chicken Breasts

    Quick and easy. Skinless chicken breasts poached in teriyaki sauce, served with teriyaki sauce and toasted sesame seeds.
  • Braised Leeks

    Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.
  • Crab Cakes

    Crab cakes recipe with fresh Dungeness lump crab meat, formed into patties, breaded, and fried.
  • Homemade Tartar Sauce

    Tartar sauce made with mayonnaise, dill pickles, capers, mustard, shallots, scallions, Tabasco and lemon juice. Perfect for serving with fish or crab cakes.
  • Champagne Mushroom Sauce

    A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
  • Classic Stuffed Mushrooms

    Classic stuffed with shallots, garlic, walnuts, breadcrumbs, chopped mushroom stems, and parsley.
  • Beef Bourguignon

    Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
  • African Chicken Peanut Stew

    A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.
  • Ginger Scones

    Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
  • Feast of the Seven Fishes

    An Italian-American tradition for Christmas Eve, the Feast of the Seven Fishes features seven courses each with a different seafood.
  • Smoked Salmon Pasta Salad

    Simple pasta salad with smoked salmon, orange bell peppers, celery, green onions, lemon juice, and mayonnaise.