My wife’s grandmother from Italy would make some traditional stuffed olives; they were very good. Though Grandma passed many years ago, my wife’s family still speak of them reverently, and the legend of them grew. After the passing of her aunt, all the cousins spoke about the all-day process it took to make them. Some…

I saw this one on Food TV, but I don’t have all the ingredients available to me, so I improvised. (Shocked you are to find gambling in the casino -those who know me get it). Rich and decedent, savory and salty. A great appetizer for a Super Bowl party. I hope you like it. 1…

This is a Jose’ Andres restaurant in Washington DC and one of most memorable dinning experience I have had. Eighteen fantastic small plates participate in gastronomic science, amazing technique, and mind blowing flavor combinations all provided with exemplary service. Art meets food and combines showmanship. I will rundown some of what I felt were the…

Why sorta Irish poutine? Whiskey, lamb, and potatoes of course. What is more Irish than that?Classic cheese curds come to the party along with mint and basil. Some chicken stock and we have a hearty party food or dinner. The whiskey brings out the lamb, and who doesn’t like cheese fries? I hope you like…

This dish is a slow cooked Sunday dinner at Grandma ‘s house. Kousa is the Lebanese word for squash. Seasoned ground beef and quinoa (rice is traditional) stuffed in summer squash. Middle eastern spices, allspice, cinnamon, and Aleppo pepper, bring warmth to the dish. The tomato sauce and lemon bring acid. I hope you like…