• Crisp Brussels Sprouts with Soy Sauce & Benimosu Vinegar

    Here is a Brussels sprouts dish that is lightly crisp fried and tossed with a little meaty and uniquely flavored Kishibori soy sauce and tangy, sexy Benimosu purple sweet potato vinegar. This dish when served together with Sweet Potato Mash forms an excellent balance of flavors, colors and texture.
  • Sweet Potato Mash with Brown Sugar

    This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made from Matsumaeya Makombu, and flavor it with Japanese Okinawa Kokuto Brown Sugar.
  • Spiced Kabocha Squash Soup

    This naturally sweet and creamy Kabocha Squash Soup is a wonderful addition to a Thanksgiving meal. It is richly textured, delicious and light – no cream or butter. The secret is the use of vegetarian kelp stock as a base. Kelp is rich in the sixth taste sensation, umami, known a powerful natural flavor enhancer.
  • Gorgonzola and Pear Crostini with Pumpkin Seed Oil

    Crusty bread with a drizzle of Pumpkin Seed Oil, topped with sliced Pear and Gorgonzola cheese makes for a delicious appetizer or snack.
  • Gluten-free, Grain-free Roasted Baked Red Peppers stuffed with Lentils

    Our friend Frank Baldassare is a leading chef in gluten-free and allergy-friendly cooking. Try his creative recipes that make everyday healthy and delicious. The Missing Ingredient® Gluten-Free/ Grain-free Recipe: Roasted Baked Red Peppers stuffed with Lentils
  • Monctezuma’s Iced Chocolate Treasure

    Cool off this summer with this Iced Mexican Chocolate drink using Chocolate Mayordomo®. This drink will be the talk of your next dinner party or BBQ.
  • Watermelon Feta Salad

    Best summer salad in just four easy steps! I love this version of one of my favorites, serve this south-of-the-border salad with fresh chips, guacamole and tacos and have the perfect dinner party ready in minutes
  • Rainbow Summer Salad

    2012-07-24 - 4 comments
    I have been spending a lot of time in the country the last few weeks, and there is nothing better than a neighborhood farm stand–they have the most incredible heirloom tomatoes and fresh corn on the cob which inspired this effortless salad. The truth of the matter is, the tomatoes are the star of the show!
  • Mast Esphenaj, Persian Yogurt with Spinach

    Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. Here is the first course of her Persian Dinner.
  • Melanzanata Sicilian Style Eggplant

    Here is another great dish that I encountered during my recent trip to Italy. Our great friend Melania Vaccaro, originally from Sicily, put me to work making this wonderful Sicilian Style Eggplant. Make this a day ahead, and refrigerate for best results.
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