In between shooting my new series, The Posh Pescatarian: Appetite for Adventure, I found time to tape a new vid for a holiday favorite — sugar cane and rosemary whole roasted salmon! My family loves this recipe the day of and the day after (think salmon Panini, salmon salad, salmon wraps…) family gatherings.
‘Tis the season to use all of my favorite things! I’m using my mother’s homemade apricot jam and my baby sister’s organic habaneros to create sweet and spicy roasted salmon fillets. I’m having fun with this monochromatic meal.
Extra, extra, read all about it, I made the Life section of the Fresno Bee.
One of my favorite ways to make pizza is to use pre-made flat bread from my local middle-eastern market and stuff it with my favorite toppings. However, on occasion I feel the need to make my dough from scratch. The challenge in making the perfect pie is creating a crust that pleases the masses. You see, I prefer my… View Post