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Every once in a while, I post a recipe that I’ve received exactly zero requests for, and this gorgeous Mongolian pork chop is the most recen...
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Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey. The moist...
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Whenever I hear people say you shouldn’t ruin fresh fish at the sushi bar by dipping it in copious amounts of wasabi-spiked soy sauce, I thi...
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After posting my turkey ballotine photos from Thanksgiving, I was inundated with requests (demands) for a video demonstration. Of course, th...
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That’s what I’d say about this delicious asparagus, ham, and ricotta pizza if I were trying to fix it up on a blind date. Every once in a wh...
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During the recent Foodbuzz Festival , I had the honor of being asked to participate in a panel discuss on video blogging. I was joined by th... -
The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, "dessert," and s... -
(Left to right): Art Smith, Chris Cosentino, Jill Davie, Ilan Hall. Photo ABC As some of you may remember, last year I flew to LA for a mont... -
Michele and I will be heading back to San Francisco tomorrow morning after a very educational few days at Kingsford University , in Las Vega... -
Braised black lentils, also known as Beluga lentils, since they resemble the most prized of all caviar varieties, is one of my favorite side...
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