• Roasted Veal Tenderloin with Sunchoke Puree, Peas, and Carrots

    'Meat and potatoes’ or ‘peas and carrots’ can seem bland and ordinary, but substitute milk-fed veal for beef, Jerusalem artichokes (sunchokes) for potatoes, and farm fresh spring veggies for their preservative-packed counterparts, and you have a gorgeous, flavorful dish with practically the same amount of work.
  • Seared Ahi Tuna with Fire Roasted Peppers and Fregula Sarda

    Fire roasted peppers are the star of this dish, and a quick buzz in the blender turns them into a sweet, tangy condiment for any grilled fish or meat. Seared tuna may not seem like a home cook’s fish, but ‘sushi-grade’ has become a common term in most markets, so be sure to ask your fishmonger.
  • Grilled Swordfish with Cilantro Lime Marinated Vegetables

    The onset of summer weather always puts me in the mood for grilling. One of my favorite family meals growing up was my mother’s grilled swordfish, briefly marinated in a mixture of lime juice, olive oil and cilantro.
  • Moussaka

    This wonderful Moussaka dish uses a generous amount of Eliunt’s Anfora Extra Virgin Olive Oil. The oil adds a magic touch, allowing the natural flavors of the food to dance on your palate.
  • Pumpkin Seed Oil Risotto

    Try our recipe for Pumpkin Seed Oil Risotto, a great dish for autumn or any time of year.
  • Rosemary Roasted Rack Of Lamb

    Pamela Morgan makes people fall in love with food. Literally. Try her Rosemary Roasted Rack Of Lamb and fall in love with the extraordinary Palestinian Extra Virgin Olive Oil and rosemary flavor.
  • Salmon Teriyaki, BBC-Style

    This is a super-easy Salmon dish with great flavor. The recipe is from Hiroko’s American Kitchen. The rich flavor of salmon shines through the robust tasting Kishibori Shoyu BBC Sauce.
  • Short Ribs Braised In Sake & Kelp Stock

    If you never tried my method of preparing short ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp stock as a braising liquid, and also the use of the Japanese technique of rinsing the meat after browning before braising.
  • Risotto with Chicken and Cream Sauce (Riz al Crem)

    This is a recipe near and dear to my family. I’ve just returned from Italy and am glad to report that I have found a truly exceptional Arborio Rice, creamy and retaining that essential tooth. Try Antica Riseria Vignola Arborio Rice for this recipe, it is perfect.
  • Seared Tuna with Orange, Olive & Caper Vinaigrette

    This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper.
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