A Simple Sauce For Two Different Baked Fish

I have always been partial to baked fish; ever since I made psari plaki for the first time as a poor college student in my first apartment, with fresh trout a fisherman friend had given me for free, I was hooked. I decided to make the psari plaki for the first time because there are […]

Rice and Lamb Stuffed Pattypan Squash

I adore pattypan squash. They are those round summer squashes that come in colors ranging from jade-green or cream to yellow to orange to dark green that have fluted or ridged edges and range in size from wee babies the size of a fifty-cent piece to ones that would easily fill a professional basketball player’s […]

Figs a l’Aziz: Poached Fig, Pomegranate and Blackberry Parfait

One of the most fun things about being a chef is the spontaneity required when it comes to making up specials: the challenge is to make dishes that utilize what is plentiful and in season, and combining these foods with pantry items to create flavors that are new and exciting to our guests. And while […]

Local Tomatoes Stuffed With Mediterranean Rice Salad: Recycle, Reduce, Reuse

Moroccan Gazpacho

There is no traditional dish called Moroccan gazpacho. I just want to be clear about that up front. I made it up. I wasn’t the first person to make it up, apparently, but rest assured that any version of this soup you run across is not authentically Moroccan. It may be gazpacho, but it sure […]

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