A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
A simple asparagus salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.
Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.
Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
Watercress soup made with onions, potatoes, a little white wine and bunches of fresh watercress.
Chunks of swordfish sautéed with fresh tomatoes, smoked paprika and pine nuts.
Sautéed salmon fillets served with a simple lemony cream sauce.
Runny eggs, steamed on a bed of sautéed chopped chard, onions, and shiitake mushrooms.
Simple risotto made with arborio rice, onion, meyer lemon zest and juice, white wine, oregano, topped with toasted pine nuts and Parmesan.
A Manhattan style clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a little bacon.
Filling, delicious, and affordable, this turkey stew is made with turkey thighs or legs, slow cooked with onion, celery, carrots and other root vegetables.
A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
Whole chicken roast with a rub of smoked paprika, butter, garlic salt and pepper, and glazed with lemon juice and honey.
Indulgent pasta carbonara, with eggs, Parmesan and either pancetta or bacon.
Dutch Baby, also known as German pancake. Made with a batter of flour, eggs, sugar, butter, milk, cooked in the oven. Puffs up like Yorkshire pudding.