Thyme-Seared Scallops

Searing seafood in a hot pan and then basting it with hot olive oil or buttermay be the fastest way to a restaurant-worthy meal. The technique is a...

Cara & Cocoa Bundt Cake

This chocolatey bundt cake gets a unique holiday flavor from our Cara blend, including a rich glaze.

Steak Tartare

To me there are few things so satisfying and delicious as a well-made steak tartare. Requiring only basic knife shills and top-quality ingredients ...

Tangier Roasted Cabbage

Long roasted cabbage is a great set-it-and-forget-it, warmingly delicious dish.  Cabbage is great for those slow Sundays when the oven is already o...

Izak Spiced Pork Chop

This dish is a perfect quick and simple way to make dinner with very few ingredients. I like to keep some frozen pork chops at all times and some c...

Coq au Vin

Coq au Vin is a great way to enjoy a warming dish.  I have made it in some intense restaurants that finished with pigs blood, fresh pasta or silky...

Seared Swordfish with Orange-Soy Glaze

Chunks of fatty swordfish become silky and meaty when cooked with the basting technique. You only need to sear two opposite sides of each cube; the...

Kale and Warm Bacon Dressing

A hearty green salad with warm spiced bacon vinaigrette is balanced with fresh fennel and tart Granny Smith apples.  Whether you are making a kale ...

Lemon Basil Tiramisu

I love tiramisu and can never get enough of it.  Lemon and basil-filled Luberon syrup bring a sweet floral quality to this caffeine free treat to c...

Butter Roasted Fish

The classic French combination of sweet leeks and salty capers comes together with plenty of butter in this treatment. Even in dried form, tarragon...

Jet Pilot Cocktail

Most of my recipes are as simple as possible, but them some, like this wonder, defy my attempts. Tiki-style in that the drink uses multiple rums, b...

Falernum

A spiced tonic of Caribbean origin, falernum is richly textured, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, bu...