Recette

Tuna “Tataki” Provencal – The difference between fusion and confusion

“Fusion” cuisine is nothing new. For many years Chefs have been combining aspects from different cuisines to create new and exciting combina...

Sometimes you just have to cheat. I was planning to serve a beautiful seared Ahi tuna loin. I wanted to slice it and serve it on an olive Ta...

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it’s a break from the daily routine, maybe it’s the Mimosas (...

As you can imagine, I get a lot of requests. I love the interaction with my viewers, and I try as often as possible to satisfy these culinar...

Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauc...

We went “lean” on Fat Tuesday? Yes, it’s Fat Tuesday, but instead of rich and decadent, today’s clip is lean and clean; a classic beef pot r...

I was originally going to use scallops for this dish, but when I looked at the fish case at the market and saw fresh halibut cheeks, my menu...