Restaurant Anne – Paris
Restaurant Anne by Mathieu Pacaud in Paris is where we enjoyed our first meal and first taste of pigeon in Paris.
Number 12
Number 12 begins with twelve year old scotch and adds ingredients to enhance the vanilla, honey and ginger to new heights.
The Ultimate Croque Monsieur
The ultimate croque monsieur takes things a step further by enrobing the sandwich in a rich comte cheese mornay sauce!
Prime Rib Cheesesteak
Prime Rib Cheesesteak is a nod toward the venerable Philly sandwich and how you use those Christmas leftovers to perfection.
Mornay Sauce
Mornay sauce is a cheesy twist on béchamel, the classic French white “mother sauce” and essential for hot browns and croque monsieurs!
Dukes Bar – London
Alessandro Palazzi proclaims the martini at Dukes Bar-London as “the best in the world”. I would definitely endorse that after two of them.
Oyster Stew
Creamy, Oyster Stew is a delicious holiday tradition. Now you can enjoy it year-round thanks to modern refrigeration and transportation.
Interview with Eduardo Garcia
Read Chef Eduardo Garcia’s rags to riches story, from cooking in a shadow economy, to jungle hostels and finally to international acclaim.
Moonlite Barbecue – Owensboro
Moonlite Barbecue – Owensboro is the culinary epicenter of mutton barbecue. That’s right, mutton. You can’t get just anywhere!
Aged Asiago Polenta
Aged asiago polenta brings out the best flavor of corn with a hint of roast chicken, and sweet cream enhanced by the robust flavor of cheese!
Indian Ladyfingers
Indian ladyfingers, or bhindi are quite similar to Southern fried okra, but with more vibrant seasonings and a different presentation
Goan Pork Vindaloo
Goan pork vindaloo is a rare and rich fusion of Portuguese and Indian flavor within the broad, but mostly vegetarian cuisine of India.