Elvis Presley’s favorite peanut butter and banana sandwich was the inspiration for this creation called Elvis on Horseback.
Hey Tim, what are your favorite New Orleans restaurants? I love to help friends dine well, so I decided to document my favorites
Pot de Creme is a decadent dessert. It can impress your friends and fool them into thinking you are a much better cook than you really are. It’s a strategy.
Nothing pairs with bourbon like orange and chocolate. Infusing those flavors into a manhattan makes a transcendent cocktail.
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
A simple white Bechamel Sauce is one of the five “mother sauces” of french cuisine and a basic building block for other sauces.
Nacho bites are the answer to the restaurant nacho blues. How many times have you ordered an expensive nacho appetizer only to be served a bag of chips warmed under a heat lamp, piled on a plate with the cheese and toppings dumped on top, never enough to go around?
Cotton Candy is a beautiful pink nectar made with blueberries. oranges and kiwi. It’s the first cocktail using my new Porthole from Crucial Design.
Watch out Smith and Wollensky, Cattlemen’s and Del Frisco’s, home made steakhouse mushrooms are here! Now anyone can scratch this itch at home!
A Porthole cocktail was part of our tasting menu at the Aviary in New York City. I was struck by the beauty of its design form and function.