Recipe Archive

The sure fire path to success when cooking with wine is to follow the rule that you should only cook with wine that you would also drink and enjoy.

This recipe has a slightly different twist and is universally appealing.

Making your own caramel is simple and tastes so much better than any recipes calling for melted individually wrapped caramels or anything from a squeeze bottle. Those things contain lots of additives and hydrogenated oils and no true caramel flavor.

Tarte Tatin is the topless French version of American apple pie. Or maybe apple pie is the covered version of the tarte tatin. Whatever… it is so good. You should make one.

There is something special about recreating a good recipe from a great friend. I give this recipe to you as it was given to me. Only, I have included two things I like with apple pie, cheddar cheese and tart green apple sorbet.

It seems like everyone has had a traumatic Brussels sprout experience. Most likely due to a sloppy bowl of over-boiled Brussels sprouts on the dinner table offgassing the most putrid sulphur smell. Or even worse, frozen Brussels sprouts that were already overcooked, then frozen, thawed and overcooked again. The following recipe of roasted Brussels sprouts converted me. 

After making the delicious roasted Brussels sprouts, why stop there? Throw some finely grated Parmesan, sweet balsamic and toasted pine nuts in the mix. This should coax any remaining non-believers into eating and enjoying these little cabbage-like manifestations of flavor.

Brussels sprouts are tight little heads composed of multiple tiny, delicate leaves. Why not separate those leaves and arrange a beautiful salad?

I have always been fascinated with the simplicity and sweetness of a plump, ripe fig. Offered perfectly ripe and unadorned, they are the perfect dessert. Of course there is nothing wrong with improving upon that perfection.

The fig is not the only part of the tree packed with flavor. In this recipe, we will use the branches and leaves to cook with as well.