I had the idea of cooking chicken for tonight's dinner and wanted to keep it simple with only a few components. When cooking at ho...

While the rest of the country is eating turkey today, we in the San Francisco Bay Area like to do things a little different. That differen...

This year I chose to do something a little different for the holiday meal and make a chicken ballottine. This a classic French way of prepar...

Pan Seared Scallops with Thai Curry Sauce One my favorite things to eat is fresh day boat diver scallops. They are not a everyday occurr...

Finger Lime "Caviar" One of the hottest foods chefs have recently discovered are finger limes, this member of the citrus famil...

New to the farmer's market circuit is a local San Francisco company Mattarello Artisanal Handmade Pasta featuring quality freshly mad...

Pan Seared Artic Char, Soft Polenta and Baby Artichokes I came across a nice piece of Artic Char recently which became the basis for a ...

Mushroom Stuffed Chicken Breast with Chantrelle Cream Sauce There is a long tradition in professional kitchens to give a random bunch o...

It's been a while since I made pizza at home for my girls as it is a somewhat long process involving making the dough, the sauce and ass...

Fall Beets with Fennel, Apple, Orange and Arugula It's definitely fall now with shorter days and cooler nights; with that we eat foo...

Sometimes I think about the amount of food that I have processed and cooked in my professional life; the numbers are staggering and I am jus...

 Sausage Stuffed Chicken Leg  Cooking for my daughter tonight I was inspired by a dish that I cooked many years ago while working a...

Classic Ahi Poke at Hookipa Beach, Maui Two very common things on the Hawaiian food scene here are poke and Spam. First what can I say...

Pumelo In this lush rain forest like Island of Maui are just about every kind of tropical and non tropical fruits and vegetables that ...

It's hard right now not to go to your local market without tripping on the huge displays of fall squash; it's that time of the year...