“Since we’ve been cooking more at home, we have more energy, we’re saving money, and we are having fun making our meals together.”

“I never really thought of myself as a cook before, but this has turned into my special culinary hobby.”

Chef’s Favorites

Swiss Chard with Strawberries and Peaches: Thursday, July 11, 2024

Swiss Chard with Strawberries and Peaches: Thursday, July 11, 2024

These are the months for fresh strawberries, and now you’ll begin to see the first peaches and nectarines arriving in the markets. Tonight’s chard recipe will feature a combination of these seasonal delights.

A garnish of sharp and savory feta crumbles works beautifully with the bright fruit flavors.

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Udon Noodles and Bok Choy: Thursday, June 27, 2024

Udon Noodles and Bok Choy: Thursday, June 27, 2024

The ever-versatile bok choy graces a Japanese Udon noodle bowl tonight. A tasty and memorable broth with touches of brown-rice miso and wasabi surrounds the noodles and vegetables. The bowl is finished with a sliced hard boiled egg, green onions and chopped peanuts.

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Salad Nicoise: Sunday, June 23, 2024

Salad Nicoise: Sunday, June 23, 2024

The explosive flavors of the French classic, Nicoise Salad, make for a great meal to share with friends and family. The meal is best when allowed to chill, so I’ve presented it on Sunday when you may have extra time to prepare this dish.

This salad is a perfect warm weather meal that takes advantage of seasonal green beans and new potatoes. You may choose to cook a 12 oz. piece of fresh tuna on the barbecue, but you can also simply use canned light tuna.

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Caesar Salad with Sliced Chicken: Tuesday, June 18, 2024

Caesar Salad with Sliced Chicken: Tuesday, June 18, 2024

The first time I experienced a Caesar Salad was at the famous Brown Derby restaurant in LA. I was young, newly married and naive. It turned out to be the only thing on the menu my wife and I could afford.

When the waiter wheeled the cart to our table to prepare the salads, he grabbed the egg at speed with a flourish and cracked it with one hand. Nothing happened. The kitchen had sent him a hardboiled egg. He smiled through gritted teeth and hissed at the busboy to fetch him a raw egg for the dressing. The show was worth the price. 


You won’t have the same problem with this version since it utilizes a wonderful eggless Caesar dressing. Enjoy!

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Italian Greens: Thursday, June 6, 2024

Italian Greens: Thursday, June 6, 2024

Dark leafy greens, like chard, grow everywhere in the world so it’s no surprise that chard has been part of the Italian diet for centuries. Italians lovingly call them “biete da costa” (greens from the coast).

Tonight, we’ll serve chard over orzo with Marinara Sauce and speak of them “dolcemente a con amore.”

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