Crostini with White Beans and Basil This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and…
This was the entree we made for the recent Kavana Men Cook event. We’ve got a creamy polenta with lots of parmesan, topped with grilled…
Crostini with Spanish Green Olive Tapenade This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has…
This is the salad course we did for the Kavana Men Cook event. We used a combination of arugula and mache, two very flavorful greens…
Fromage Forte This is the second recipe in the series of dishes we did at the recent Kavana Men Cook event. I learned it from…
Valentine’s Day Crepes with Chocolate Ganache And Raspberry Compote This is the first of several posts of the dishes I did for the men’s cooking…
Mexican Matzo Brei or Jewish Chilaquiles Matzo Brei is a classic Jewish egg dish, often eaten during Passover when leavened bread is forbidden. (Matza can…
Chana Chaat in a Papadum Bowl Chaat (or chat) is a whole family of delicious Indian snacks, served either as street food or in shops…
Couscous with Parsley Yogurt Sauce, Spicy Acorn Squash, Roasted Cauliflower and Chickpeas This dish is my entry in Savvy Savorer’s recipe contest using Greek God’s…
Chef Janine over at Cafe Flora showed me the other day how to cut sections of citrus fruit properly. Technically these are called "supremes" as…