SERVES 4 1 ½ pound Salmon (skin removed) ¼ cup extra virgin olive oil To taste kosher salt To taste freshly ground black pepper 1
SERVES 4 1 ½ pound Salmon (skin removed) ¼ cup extra virgin olive oil To taste kosher salt To taste freshly ground black pepper 1
SERVES 4-6 2 pound cherrystone clams, scrub and soak in cold water to clean 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 shallots,
Serves 4 1 ½ pound Halibut (skin removed) ¼ cup extra virgin olive oil To taste kosher salt To taste freshly ground black pepper ¼
This recipe was giving to me from Chef Emil in the Tiffany restaurant, Located in Saint Petersburg, Russia. 5 cups vegetable broth (low sodium) 2
SERVES 6 ½ cup extra virgin olive oil 6 each-1 ½ inch thick pork chops 1 tablespoon kosher salt 1 tablespoon ground black pepper 2
For those of you who are “true blue” Caesar dressing fans this is the recipe for you! SERVES 6 2 cups firm-textured white
This is one of those preserves that has just a few ingredients and so depends on you getting the best-tasting players as you possibly can.
Great thing about this recipe, Is that it doesn’t require an ice cream maker. SERVES 4 3 large egg yolks ¾ cup chilled whipped cream
If you’ve avoided fava beans since Hannibal Lecter recommended pairing them with “a human liver and a nice chianti.” It’s time to reconsider. I have
Signs of spring are all around us—warmer weather, chirping birds, and the bountiful produce we all love! From dandelion greens and strawberries, to lavender and