This recipe is special enough for a celebration meal or suited for a more practical weeknight supper. Aside from being delicious, one of the best parts is that it can be cooked and on the table in 15-minutes. I use homemade apricot jam crafted by my mom. Her jam tends to have less sugar than commercially prepared varieties. With his… View Post
Along the Eastern Coast of Mexico, you’ll find the port city called Veracruz, which stretches along the Gulf Coast like the graceful tentacle of a sea creature. Known for its tropical weather, friendly people and Afro-Caribbean vibe, seafood and spices are the culinary hallmark of this coastal city where Mexican flavors blend with West African accents and is a pescatarian… View Post
$12 and 15 minutes to pescatarian luxury!
Bisques, chowders and soups are some of my favorite things to cook up and experiment with. The freedom to open up my pantry, refrigerator and freezer and assemble a comforting meal is delightful. This salmon chowder recipe is a perennial favorite. I used frozen wild salmon for this recipe because it’s freezer staple and this recipe is about simplicity, but… View Post
A South American proverb states that good bone broth can resurrect the dead. It’s a highly nutritious superfood that can be made in as little as 20 minute using minimal ingredients. Bone broth or more accurately bone stock, has been all the rage the last decade since interest in the paleo diet and similar eating styles has exploded, but broth… View Post
One of my favorite fairy tales is titled Stone Soup. In this classic European story, a group of hungry, traveling strangers used their charm and good wit to convince an entire community of people to share bits of what they had available in their kitchens to create a meal that satisfied and fed them all. There are many versions of… View Post
This pescatarian recipe combines easily accessible ingredients to create a flavorful Indian-inspired soup. I like this potage any time of day – breakfast, lunch or as a light supper.
When I work on pescatarian recipe development I tend to do so in large batches over the course of a few days or a long weekend. I’m pretty ambitious with my projects and resign myself to the fact that my kitchen will be clean, but in total chaos for a few days – bowls of lemons, stacks of plantains, bags… View Post
A gorgeous Middle Eastern inspired soup that pairs well with roasted fish