Hami Melon & Avocado Salad

Hami melon is my latest and greatest discovery of the summer. It’s sweet & salty like cantaloup. Crisp & juicy like watermelon ....more

Cooking with the Legendary Chef Faz

No, I’m not drowning in some self-afflicted pool of despair – that is not why I haven’t posted in eons. Quite the opposite,...more

Cooking Classes at Pie Ranch!

Are you interested in cooking organic just-picked produce and preparing local and sustainable meat & fish in a farm setting? NOW IS YOUR CHANCE! Come cook with me at Pie Ranch! ...more

Rosé Poached Salmon, Lemony Parmesan Cream & Pommes Anna

I missed posting this for Easter – good thing Mother’s Day is right around the corner! How about rosé wine poached salmon infused with herbs and sauced with lemony Parmesan cream for brunch? Rosé Poached Salmon, Lemony Parmesan Cream, Pommes Anna Chef Eric Ripert, a master at ...more

Chorizo, Feta and Mint Stuffed Calamari with Marinated Tomato & White Bean Salad

Maybe it’s the abnormally hot weather, but all I’m craving is food that is: chunky, tangy, spicy, fishy, salty, bitter, fresh, meaty and juicy – nothing manicured, or tweezed to perfection, or ridiculously complex with subtle layered flavors that I don’t really get. Give me big bright Mediterranean...more

Roasted Beet & Cara Cara Salad with Orange Blossom Vinaigrette

I’ve got to squeeze in the end-of-Winter-citrus recipes before Spring blankets us in sweet peas, strawberries, and rhubarb! Cara Cara & beets salad with fennel, orange blossom vinaigrette, and Maldon salt There are many types of blood oranges, but only two that are widely available in the U.S. – the Moro and the Cara Cara. The Moro blood orange is medium sized and thin-skinned with a purple blush both inside and out ....more

Nopales & Delicata Squash Quiche

This post concludes my love affair with nopales. Yes, my little prickly friend, we are done! I have used you up and now we must part ....more

Spoonbread! (It’s Gluten Free)

This gluten free cornmeal soufflé is without a doubt the most satisfying creation I’ve feasted upon since I’ve sworn off wheat products. I baked one off as a test run for a farm-to-table event, and the whole ‘loaf’ was devoured within seconds – it’s that good. And it’s easy to make too ....more

Roast Pork Loin with Fresh Bay Leaf Prickly Pear Glaze

Any excuse to use my last name in a recipe – and ‘Glaze’ really is my last name! As mentioned in my last post on nopales I am having a fun time experimenting with edible cactus including its fruit, the ‘prickly pear’ which is often called the ‘tuna’. It certainly does have meaty bright red flesh like ahi tuna ....more

Heirloom Carrot & Nopales Green Salad

I’m officially announcing my new favorite ingredient: nopales! ...more