Note: This recipe is an example of Cooking Forward — transforming one dish into an entirely new recipe.  Before you can make these sandwiches, you will need to make some easy Carrot and Daikon Pickles and also have some cooked meat or tofu on hand (details in the post below).

These sandwiches are amazing.  They have everything going for them: tantalizing complex flavors, wonderful textures — chewy and crunchy, and even a combination of hot and cold temperatures.

I have lead an eclectic, adventurous, well traveled life, but somehow Vietnamese … Read more

This chicken is so good, it had my business partner contemplating the possibility of us opening a chicken restaurant!  The out-of-this-world flavor comes from a tantalizing combination of spices we Americans typical only use at Thanksgiving time when making pumpkin pie, accented by a liberal dose of heat from habenero chiles  (known as Scotch Bonnet peppers in the islands).

The chicken and marinade are frozen together in this recipe.  When you’re ready to eat, just thaw and grill .  I plan on doing an upcoming post about freezing meats … Read more

Melons of all kinds are at their peak this time of year, bursting with sweet flavor.  They’re also available at rock bottom prices at farmer’s markets and grocery stores alike.   Today’s post shows you how to save some of the melon harvest by turning it into healthy ice pops that kids and adults alike will love.

This isn’t so much a recipe as it is a formula.  The amounts you use will depend on what you have on hand and your personal tastes.  For the pops in the photo I … Read more

As soon as you cut into one of these little chocolate cakes, hot chocolate lava starts oozing out, for a to-die-for rich, decadent chocolate meal finale.  The best part is you can make them ahead of time, store in the freezer, then bake up a fresh from the oven dessert whenever you need it.

Makes 6 Individual Cakes

8 ounces chopped bittersweet or dark chocolate
3/4 cup butter
3 large eggs
3 large egg yolks
1/3 cup plus about 2 tablespoons sugar
6 tablespoons all purpose flour
Whipped cream for … Read more

Seafood from the freezer? Not exactly.  There are few instances where seafood from the freezer will live up to my personal culinary standards.   But in the case of the classic French seafood stew,  Bouillabaisse,  you can make the base of the stew — a Bouillabaisse base if you will,  and freeze.   When you are ready to eat, defrost the frozen soup base in a saucepan,  add fresh seafood, and dinner is on the table in minutes.  And not just any dinner.    Add a salad and crusty baguette and … Read more