Quinoa is a hip, hearty, and fabulous food. Last Lollapalooza weekend, this Quinoa Salad made a perfect late night dinner for a clutch of starving young concert-goers. You can buy quinoa as a red grain or a white grain, though I prefer the red color. […]

Ossobuco, aside from being fun to say, is a Milanese dish traditionally made with veal and vegetables. Ossobuco translates to “Bone with a Hole” after the marrow cross-section in the middle of the veal. Veal shanks can be expensive, but I’ve substituted beef or sometimes […]

Quiche is considered old-fashioned French fare, but similar crusted custards date back to 14th Century England. Our quiche recipe is rich, but it can also be healthy to eat, provided you don’t devour the whole thing! It’s chock-full of great ingredients like asparagus, creamy goat […]

When I was in culinary school with the late, great instructor Chef Pepini, I was tasked with serving goulash to Chef Metz, the president of the Culinary Institute of America. I mistakenly doubled the amount of Hungarian paprika the recipe called for, and poor Chef […]

A pavlova is a Russian meringue-based desert named after famed ballerina, Anna Pavlova. I replaced the fake red food coloring with real red beets. Beets make a perfect natural red dye, but also add a rich texture and flavor to the soft center of the […]

This Toasted Granola recipe can help keep you trim this season….seriously! “Is there really a healthy granola recipe?” Look, all granola has fat and sugar added to it, but if you’re patient and toast the oats and nuts a perfect golden brown, you can get […]