Mains

These are the BEST crab cakes ever.They are great with a corn salsa as recommended by the once famed Uglesich’s...

Years ago I visited the coast of Guatemala. The Garifuna people, originally from Africa, have influenced the cuisine there by...

I usually tend to shy away from anything with too much butter. However, having a roll of seasoned, savory, composed...

Legumes are the foundation of Indian cuisine. The most common way to cook Indian style lentils or other types of...

The sweet and smoky taste of the peppers combined with bitter orange and succulent duck breasts is to die for....

I was shopping at the local Farmer’s Market last weekend and one of the vendors had displayed a magnificent bunch...

If you are not familiar with Yotam Ottolenghi, you need to get to know him and his honest, authentic recipes...

My friend Scott Gardner recently shared his coveted recipe for cauliflower jambalaya. This recipe can be adapted for vegetarians, carnivores,...

The Sur le Plat rendition of a traditional veal piccata but with chicken. Light, lemony and affordable! It’s quick and...

Oysters Rockefeller are a great and well recognized New Orleans tradition. Antoine’s Restaurant, one of the oldest restaurants in America,...

The first Silver Palate cookbook was published in 1979. I treasure my original threadbare and tattered copy and the recipes...

Recado Rojo is a Mayan red spice paste used in Mexico, particularly in the Yucatan and Oaxaca. You can buy...