Rice & Grains

I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.

Allspice is the secret ingredient here. In Italian cooking, it is VITAL to have a secret ingredient in your meat sauce.

This is salmon with some soul. It’s groovy.

This one is for Howard Stern. Howard loves the ground turkey. Here ya go, baby!

This is a great date meal for your Lamb Chop, Sweet Pea, or Honey Pie. No need to worry about dessert—you’re it!

This dish is what I call a “Retro Metro.” Back in the day, Chicken Divan—poultry, poulet sauce, broccoli, and mushrooms—was a continental cuisine staple. As a special treat, my mom would take me to NYC to the Magic Pan for Chicken Divan Crepes. This is an easy cosmopolitan update on the classic. The broccoli is swapped out for asparagus and the preparation time is reduced. Enjoy!

For me, this is chicken and rice recipe number 14,655. And for you?

This is my chicken and rice recipe number 14,654. But, this one is as colorful as it is flavorful!

I’m always trying to come up with yet another version of chili and yet another chicken dinner. Here’s both in one meal in another new way.

This one reminds me of the California surfer scene. It’s a way-cool mega-rito, dude!

Sweet and simply delicious, this dish is a real mild-child, for nights when you feel less than wild.

Stoup is good food. Homemade? Well, that’s even better

This is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done.

Okay, this one could take 35 minutes; but the results taste far more time-consuming.