OK, so there is an over abundance of avocados around. The season is in full and there are so many ways to prep

I love the tangy taste of rhubarb. It looks similar to celery, but is dark red in color. Fresh raw stalks are

This is a real quick way to get that something extra on your dinner plate without the hard work. The fresh, sn

Any potato can be baked, I especially love a baked large red potato. But for the perfect, flaky baked potato,

With Summer here, and actually the abundance of fruit year round now, I felt a fruit salsa would be a great pa

Brining is like a marinade in that it adds flavor, but it's main purpose is to keep the meat moist and tender.

Tomatillos are called "tomate verde" in Mexico, which means green tomato and are considered a staple in Mexic

What to do with some leftover flank steak or even skirt steak? Well I either make sandwiches or this one parti

So the other day we got a wild hair and decided after watching a cooking show to make our own pizza oven. This

Pesto is a wonderful gift from Genoa, Italy that is perfect tossed with fresh pasta. If your not a tomato fan,

I love a quick meal that doesn't leave you too full, has no "side dish" which usually is carbs, and tastes fre

Tonight we grilled halibut and with the amazing fruit that is so abundant here is San Diego I opted for a fres

One of my favorite styles of cooking is Asian and this one does it right. Quick and easy, healthy and filling.

Influenced by the various Mexican restaurants here in San Diego the spices of chili and cumin permeate the por

In this recipe, Preserved Lemons - Moroccan Style, I decided to break out the spice grinder and salt in stead

There are so many different types of wood to use to smoke meat. Each one gives a certain nuance to the meat. I

This is not necessarily a profiterole, but a gougère. A gougère, in French cuisine, is a baked savory cho

The Tarte Tartin is basically an upside down apple pie with a carmel base. In this video I found a while ago o

I've seen these at Whole Foods and other markets, but wanted more flavor so I decided to create my own. Beside

I was feeling like something grilled that had a really flavorful ethnic taste and went to my neighborhood inte

I was thinking of different ways to use the waffle iron and thought you don't need to use it just for breakfas

In this spicy dry rub I added fennel seeds to keep with the sweet theme. These ribs caramelize and create a ni

Here is a part two to yesterday's spice post. This one is for Prudhomme’s Meat Seasoning. We had a friend fr

This is a stand by I use that works well for both poultry and pork as a marinade and basting sauce. It packs a

We had a friend from New Orleans come visit some years back and he was a chef at K-Paul's. He shared this reci

Pork is such a versatile meat that takes marinades and seasoning so well. This is a quick recipe where the sli

Looking in the refrigerator I decided that with the roasted chicken I had and a bunch of green chilies I could

Sometimes the simplest things are the best. These bring back great memories of my mom baking, and after, dusti

OK, who doesn't love fudge candy? I can't remember where or how I got this one, but it is a great version of S

Trying to find new uses for the extra smoked ham after the holiday I decided to create a hash. I usually go fo

I was thinking of a rich, flavorful sauce to coat the savory chicken tenders I pan-fried and seasoned with Ita

Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent of three

This is a easy recipe for a flavorful fruit salsa with a kick. Refrigerate at least 12 hours or overnight to l

I love to try and figure out what is in a mixed seasoning or spice mixture. Here I think I come pretty close t

  I use cornmeal to add a little crunch to the chicken fried steak when breading it, and with the lemon h

This is my version of a great fried potato classic. In this recipe I like to pre-boil the red potatoes to cut