Kitchen Exhibitionist

Cooking By The Book - Lychee-Coconut Sorbet My overflowing kitchen library shelves contain three types of books: cookbooks (hundreds of them...

An Indian Side Dish Goes Mainstream - Potato and Green Bean Chatt I seem to have become an avid collector of flexible side dish recipes. A “...

Killing Two Birds with One Stone - Smoky Zucchini and Potato Stew Late summer is a time of plenty; plenty of sun, plenty of heat, and plenty...

Top Secret Topping I love simple little twists on basic ingredients that create something new and spectacular, like this top secret topping....

Watermelon, Arugula, and Toasted Almond Salad In the sweltering days of August nothing satisfies the palate more than a crisp cool salad. Du...

An Exceptional Use for Oregano A long, long time ago, when I was young and unencumbered by such things as a career or a mortgage, I spent se...

Passatelli in Brodo I first learned of Passatelli in Brodo over 15 years ago on the old PBS cooking show, The Frugal Gourmet Cooks Italian, ...

Recycling Food Scraps – Save the Shrimp Shells As a youth growing up in the land and time of plenty, I had never given much consideration to...