Pierre Burrata Caprese

Ripe and juicy heirloom tomatoes are everywhere this time of year, and this classic way to enjoy them is always a treat. I lay a bit of Pierre Poiv...

Duck Borneo

Duck is great! I sadly think not many people cook duck in any form. Duck breasts can be found fresh or frozen and are really easy to make. They pa...

Oysters

Oysters are something my wife and I often enjoy at home. They are easy, healthy, and feel special, especially with a few spices. My son Max is not ...

Roasted Mixed Vegetables

I used to be all about high-heat roasting, but the great chef Ana Sortun taught me to “slow it down, let it cook.” That lesson applies here. By roa...

Onions Monégasque

This agrodolce (sweet and sour) dish from Monaco is an ideal accompaniment to cheeses, roasted meats and poultry, and breads, and are also a delici...

Hamachi Crudo & Charred Eggplant

Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe i served it with one of my favorite w...

Eggy Arugula Salad

I have always had a soft spot for a soft egg. In this salad the poached eggs combine with the Bernise blend to form a light and delicious dressing....