Trout Caviar “Fish & Chips” – And the Oscar for Best Hors d'Oeuvre Goes to…

Sure, you could serve some high-end Beluga or Ossetra caviar at your Oscars viewing party, but the problem with that plan is you’d have to g...

Pancetta-Wrapped Leek Gratin – Simply Amazing

I’m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly...

How Not to Make Roasted Pork Loin with Grapes and Rosemary Cream Sauce

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watchin...

Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or...

Chicken Kiev – A High Degree of Difficulty Always Scores Extra Points

Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could foll...

Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?

I don’t think I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thanks to a rather enticing photo in a f...

Tiramisu – It Will Pick You Up and Not Let You Down

In addition to being an incredible tasting dessert, Tiramisu also offers the perfect segue when you’re trying to steer the Valentine’s dinne...

Cauliflower Pizza Crust – Don’t Let the Name Fool You

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before,...

Pan-Roasted Halibut with Clamshell Mushrooms & Lemon Butter Sauce – Long in Name, Short in Shopping List

Above and beyond keeping things simple, and pardon the cliché, letting the natural goodness of the ingredients shine through, the beauty of ...