Much like a Tom Kha soup, this dish is a great way to cook mussels in a wok and take them to your backyard table for a crowd to share. Great with pilsner-style beer or crisp white wines, this is a great appetizer for a casual crowd to share right out of the wok, soaking...Read More

Green Papaya Salad is a national dish of Thailand but green papaya can be difficult to find here. The essence of the dish is the crunchy vegetables and the classic Thai flavors of fish sauce, garlic, and chilies. The classic version has very few ingredients, but using it as a base you can add many...Read More

Thai hot and sour coconut milk soup can be made very quickly in a good wok and adds a depth of flavor as a stir fry. The classic version has only chicken in the aromatic soup with chilies and herbs, or perhaps mushrooms, but it is wonderful with a few other market veggies and can...Read More

INGREDIENTS: 4 slices day-old French bread, sliced 1 inch thick 1 vanilla bean, split 1 tablespoon orange zest 2 eggs 1 cup cream (or half and half) Butter, for cooking 2 cups strawberries, sliced or halved 2-4 tablespoons sugar (or honey) 2-4 tablespoons high-quality Balsamic vinegar 2 teaspoons Meyer lemon juice 2 tablespoons mint leaves,...Read More

INGREDIENTS: Meyer Lemon Vinaigrette 2/3 extra virgin olive oil 1/4 cup Meyer lemon juice 1 teaspoon Dijon mustard 1/2 honey (if desired) Salt and pepper, to taste Salad 1/2 lb. frisee (or escarole, arugula, etc.) 6 oz. Corralitos bacon (apple wood-smoked bacon) 4 Fuyu persimmons, sliced 1/4” thick 1/2 cup pomegranate seeds and juice 1 oz....Read More

INGREDIENTS: For Crêpes: 1 cup all-purpose flour 3 eggs 1 egg yolk 1/2 teaspoon orange zest 1 1/4 milk 3 tablespoons butter, melted 1 tablespoon sugar 1 pinch salt For Pastry Cream: 3 egg yolks 6 tablespoons sugar 2 tablespoons cornstarch 1 cup milk 1/2 vanilla bean, split METHOD: To make the pastry cream: Bring...Read More

INGREDIENTS: 1 loaf brioche or challah, sliced 1” thick, night before 3 eggs, beaten            1 egg yolk            1 cup cream            1 cup milk            1/2 cinnamon stick 1 clove            1 star anise            1/2 vanilla bean, scraped            1 tablespoon baking oil spray (Pam)   2 tablespoons butter            3 cups farm fresh berries, washed and trimmed as needed           ...Read More

INGREDIENTS: 3 lbs. jumbo asparagus, trimmed and peeled 1/2 lb. shallots or spring onions, sliced 1/4 lb. bacon, cut into lardons (small strips, about 3/8 inch wide) 12 fresh eggs 1 tablespoon white vinegar 1/4 cup bread crumbs, toasted 4 egg yolks 2 tablespoons lukewarm water 1 tablespoon Meyer lemon juice 1 teaspoon Tabasco 1...Read More

This is my version of the infamous Caprese Salad. The traditional recipe calls for tomatoes and fresh buffalo mozzarella, but I find that tomatoes are so sweet these days, and the mozzarella is equally sweet and similar in texture that they do not make a perfect foil for each other. Some recipes call for a...Read More

This lovely salad is a perfect summer accompaniment to grilled pork, sausages, lamb chops, and more. Many people ask me about what to do with fennel. This salad is absolutely wonderful without the peaches, especially as a salad to serve before an entrée course. With peaches, it becomes a sublime summer salad that is great...Read More