Equipped with a blender, a pot, 2-3 sauté pans, an ice bath and a watch to time the speed at which you whip up this five-ingredient recipe, you’ll get a meal that presents as restaurant fare without all the fuss and expense. If scallops aren’t your thing, roasted shrimp or sautéed … Read More
Something amazing has happened with the LA food scene over the last ten years. We got one.
The economy took a dive and we all ate and cooked away our sorrows. From the ashes emerged young buck chefs who now make magic with organic produce, bring a multitude ethnic flavors to the … Read More
We just returned from Winterlake Lodge, located in a perfectly remote area of Alaska, specifically at mile 198 along the world famous dog-sledding path, the Iditarod Trail. Seclusion was found after a one-hour flight, by seaplane, from the Anchorage base, conveniently adjacent to Ted Stevens International Airport. I found it … Read More
The more I cook, the more I anticipate Spring. Root vegetables have their charm, in a gut-extending way, but by March, I’m in desperate need of above-ground produce.
We know in the crunchiest of times, one can head to just about any large grocer these days and make our own salad. … Read More