Duck breast with lavender and honey

This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…

Thanksgiving feast

Thanksgiving is my favorite American holiday – I fell in love with it when my college friend James MacLachlan took me to my first Thanksgiving celebration at his family’s home in Mechanicsburg, PA in 1991. My idea of time well spent is cooking all day, and Thanksgiving is a good excuse to cook for 2…

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.