Tuna Tartare with Fresh Strawberries & ChivesBy tabadminTuna and strawberries? Yes, it's an unusual combination, but the flavors pair beautifully. I first leaned this dish while working in Florence, Italy under chef Pier Luigi Campi. Crispy Ancho-Cinnamon Chicken WingsBy tabadminThis recipe makes the most incredible dry-rubbed wing you’ll ever taste. I use a ground ancho chile and cinnamon mixture that infuses flavor into the chicken wings prior to cooking. It’s best to let them rest overnight for maximum flavor.Lobster Tails With Herbed ButterBy tabadminLobster can be tricky to prepare. Often it's overcooked and tough. Watch my video to learn how to cook tender grilled lobster tails. My recipe is simple to prepare and can be easily assembled in minutes.Salmon Tartare with Avocado and Preserved LemonBy tabadminFinely chopped raw salmon is tossed with a preserved lemon vinaigrette and paired with a delicious avocado puree. The dish is finished with some finely sliced preserved lemon and fresh cilantro.
Here’s a great way to make eggplant parmesan with loads of flavor and minimal effort. You probably have most ingredients on hand, and best of all, your don’t have to soak and scrub a giant baking dish.
Green pozole with chicken, better known as Pozole Verde is a Mexican soup packed with flavor that’s quick and easy to prepare at home. It’s warm and comforting, yet bright and tangy. Perfect any time of the year!
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that’s easy to understand. The results are truly amazing.