Print This Recipe We were served this delightful salad multiple times in Sicily. It is very refreshing on a hot day. Depending upon who is making it, fennel is optional, sometimes the onion is white and sometimes red, but it always has the orange wedges, parsley, and...
Print This Recipe By Foodie in Provence “I can hardly imagine Provençal summer without ratatouille. Not the movie, of course, although we could consider it as ‘how to’. The dish is an ode to summer vegetables and in fact, cannot be cooked outside of the...
Print This Recipe I usually avoid ahi tuna due to its high mercury content, but occasionally I will splurge. Obviously fresh, sushi-grade tuna is a plus if you are going to partake—although “sushi grade” is only a marketing term that suggests fresh enough to be eaten...
Print This Recipe Chef’s Note: Nicole and I had a fantastic time sailing west along the north coast of Crete. The coastline was lovely, the towns had amazing architecture, the food was the best we had in Greece, and the people were friendly. Of course, we were some of...
Print This Recipe This elegant, flavorful salsa makes a super appetizer or light meal. As with the crab recipe below, using good-quality crab meat—the freshest tasting you can find—is essential! Freshly caught and cracked crab is obviously the best, but refrigerated...
Print This Recipe Curry dishes are easy to make, delicious, and loaded with anti-inflammatory benefits. Traditionally rice is included with a curry dish, as I did here, yet you could easily skip the rice and feel content without it in this meal. To make this...
