For Easter two new recipes and some advice. I love creating with what is on hand, over the years I have come up with some good meals, and some real disasters. Not a problem, for me it is part of the fun. Yet when success is important a plan is critical. So for Easter I wrote two recipes that…

Roasted root vegetables, grilled asparagus, and herb roasted red potatoes. Scallops seared in butter. Oysters in a sort of Rockefeller style. I do think I could give up red meat before I could give up seafood.  

They say (whoever they are) that it is good to admit your weaknesses and addictions. I try to spare folks most of my politically incorrect addictions, yet one I gladly fess up to is my affection for warm pub pretzels with grainy mustard. Deschutes Brewery in Bend, Oregon does a wonderful job brewing. Their Pale…

Panini are one of those great foods that is all about techniques with unlimited variations. Here is a pastrami and havarti cheese, with mayo and horseradish, one of my favorites. This one was done with pugliese, but most any kind of bread will work, try Eastern flatbread for something different, or slice a baguette lengthwise. For fillings,…

Want to be a better cook? Learn techniques. One of the easiest and best is how to do a chicken breast sautée. The variations are endless, the technique is simple.   This is sautéed chicken breast, with a mushroom and creme fraiche sauce, with crispy garlic, on a bed of spinach. Looks impressive, tasted great,…