As I think about what foods I want to focus on feeding my family in 2010, such as whole grains, green leafy vegetables, organic berries and unsalted nuts, one food that also rises to the top of my... Read more >>

A Home-Reared Chef: Cook by Instinct, Recipe #1 I am a home-reared chef. And I have rightfully earned my title. Like many great and talented home-cooks, I do not have a degree from a cooking academy.... Read more >>

With coleslaw, pickled red onions, and wasabi mayonnaise. Ingredients (Serves 4): Canola oil for deep-frying prawns 16 small prawns Salt to taste Ground black pepper to taste 1 tablespoon... Read more >>

This is a seafood variation of a classic recipe. It will please the palate and astound your dinner guests. Ingredients: 3 pounds jumbo shrimp (peeled, de-tailed and de-veined) 1 pound carrots... Read more >>

Ingredients: 1/2 pound shrimp 1 teaspoon sesame oil 3 scallions, cut into 2-inch pieces 2 teaspoons minced garlic 1/2 cup thin celery sticks 1/2 cup thinly sliced... Read more >>

This spicy soup comes straight from my in-laws in Mexico! Caldo de camarón, or shrimp soup, can be served with a stack of warmed corn tortillas or with some tortilla chips. If you are using... Read more >>

A rich, bold conceptualization of a classic French method, originating in the kitchens of New Orleans … a timeless recipe of class and decadence. It’s so good, it’ll make you wanna... Read more >>

Want to impress dinner guests? Add this recipe to your arsenal. It’s quick and extraordinary. Enjoy! Simply cook over open flame on your outdoor pit, or you can prepare it on an indoor... Read more >>

  1 lb. peeled, deveined, raw shrimp 2 T olive oil ½ t salt ¼ t pepper 1 clove garlic ½ lemon 4 T chopped cilantro, Italian parsley or basil   Rinse shrimp... Read more >>

I recently stopped by Morro Bay, a small town on the central coast of California. While sitting in a waterside restaurant and staring at the resident sea lion hunting for his lunch, I ordered a Crab... Read more >>