Grilled Shrimp and Lobster
Grilling is the special province of man. There’s something very satisfying to a man about cooking over open flame. I didn’t make the rule,...
Salsa and Guacamole
Some consider chips, salsa and guacamole an appetizer, but I think they make a great meal. In fact, my belly would much prefer if...
Baby Heirloom Tomato Salad
It’s simple. It’s tasty. It’s pretty. And it’s healthful. There’s really no reason not to make it.
My local Trader Joe’s has had packages of...
Cauliflower Soup
I’ve always been a big soup fan. Even growing up in Arizona, in the middle of summer, I had been known to enjoy a...
Classic Roasted Chicken
In reading Anthony Bourdain's follow-up to Kitchen Confidential (the book that made him), Medium Raw, there is a section where he basically vents on the...
Hard Cider BBQ Ribs
Earlier this year, a good friend asked if I would create some images for a hard cider guide he was writing. Or maybe I...
Gazpacho
Cold soup is an oxymoron. Even so, I can’t argue that the many different varieties aren’t refreshing or interesting concepts. For me, the quintessential...
Miso Deviled Eggs
Deviled Eggs are a divisive food — people either love them or hate them; I haven’t seen much middle ground. We’re not even in...
Pozole
Pozole comes in many varieties: rojo, verde, blanco, chicken, pork and human… er, gross. (Yup, I did some checking.) Looks like pozole has quite...
Chicken and Mushrooms
Chicken and mushrooms just seem to go together. I guess mushrooms go with a lot of things. They are earthy, meaty, hearty and add...