Miso glazed back cod with bok choy

Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.

Risotto with English Peas

As I promised in the original risotto post the possibilities are endless.  And English peas are one of my favorite ingredients – a great way to celebrate spring.

Truffle risotto

As I promised in the original risotto post the possibilities are endless.  Truffle risotto is one luxurious and indulgent dish, and risotto is one of the best ways to highlight truffles. This recipe was developed by my friends at Truffle Shuffle, and they have a wonderful video of the whole process on their web site. 

Chicken with black truffle sauce

Winter is truffle season, and  this dish is a celebration of truffles. They can turn a mundane ingredient such as chicken into something special and festive.

White truffle gravy

Ok, this is definitely not your grandmother’s gravy. Hedonistic, decadent or 1% doesn’t even begin to describe this recipe… because you are not just shaving half an ounce of white truffles on top of something but you are using a whole pound of solid white truffles for the base of the gravy. Both the recipes…

Thanksgiving turkey

Thanksgiving is my favorite American holiday – I fell in love with it ever since the first time I celebrated it in Mechanicsburg, PA in 1991. When it comes to the Thanksgiving dinner, I am a traditionalist, so the turkey I make is, well, very, very traditional.

Coq au vin

Slowly braised stews are my favorite kind of dish, and fall / winter is the season for them. Coq au vin is a French bistro classic – it is both be homey and comforting, and sophisticated. Stews are best a day old. If serving at a dinner party – you can cook it the day…