Red, White & Peachy

We are honored, humbled and thrilled to have the brand-new issue of Better Homes & Gardens showcase our family’s traditions of food and celebration. Landing on newsstands and in subscribers’ mailboxes this week, the magazine devotes eight pages of dazzling photos and text – plus four additional pages of recipes – to our family’s celebration…

Born-Again Bread

I can (and do) thank the Tuscans for teaching me what virtually every traditional culture on earth already knows: you never throw away anything that’s still edible, and that includes bread pushing hard on being stale. Over the centuries, as in Tuscany, cultures and cuisines have found tons of ways to make old breads taste…

Jambalaya’s Paternity

“Jambalaya, I am your father.” – Paella If you, like me, happened to grow up in south Louisiana, you were taught virtually on your Mama’s knee that jambalaya is the New World’s much-improved version of the paella invented in or around Valencia, Spain. And considering that Louisiana had a “Spanish period” between two stints as…

Charred Pineapple Shrimp Shish Kebab

1/2 cup teriyaki sauce 2 limes, juiced 2 cloves garlic, minced 1 cup Fischer & Wieser Charred Pineapple Bourbon Sauce 1 lb Texas Gulf Shrimp, deveined and peeled 1 (8 ounce) package medium mushrooms, halved 1 red bell pepper cut in 1-inch cubes 2 small white onions 1 green bell pepper, cut in 1-inch cubes2…

Butternut Spiral Noodles with Shrimp

INGREDIENTS ½ lb Texas Gulf Shrimp 1-10 oz box of Butternut Squash Spirals 1-24 oz jar Mom’s Garlic and Basil Spaghetti Sauce INSTRUCTIONS In a skillet over medium-high heat, sauté your shrimp on both sides until pink. In a new pan, sauté noodles and add in ½ jar (or more if desired) of Mom’s Garlic…

Hummus Among Us

I sometimes think that three of the 20th century’s most enduring conflicts – Arab vs. Israeli, Greek vs. Turk and, well, Lebanese vs. Lebanese – could have been resolved had all sides been persuaded to agree on how much they love hummus. To the haunting strains of John Lennon singing “Imagine,” everybody could have gathered…

SF Fancy Food Show

After tasting 80,000 foods and drinks from more than 1,500 exhibitors at the Winter Fancy Food Show in San Francisco, I think I have some idea what we’ll all be enjoying in the year ahead. Or maybe, after doing precisely that for three days with my colleagues at Fischer & Wieser, I have less of…

Dr. Foo’s Pad Thai

This must surely be the most famous of many wonderful dishes in the Thai repertoire, but not one you’re likely to find in even a mid-level restaurant in Thailand – unless it’s one with popularity among tourists. Just as Italian restaurants in Italy don’t make pizza – pizzerias do – pad thai is the province…

Venison Enchiladas

The core concept of an enchilada in Tex-Mex cuisine is a tortilla rolled around something delicious mixed with cheese, smothered in a chile-based sauce or gravy, and then baked with still more cheese. This recipe should delight with its expression of this core concept. 2 pounds venison, cut in small cubes 2 tablespoons extra-virgin olive…

Tex-Mex Italiano

It was just your typical all-American-Mexican-Italian Sunday around the grill. And in the process, because of the sheer number of components, I learned to organize my cooking better than I ever was forced to before. The Fajita Pizza Party is now an official thing at my house, and you’ll want an invitation too. It’s hard…

Flavor on Four Wheels

The so-called Food Truck Movement presents me with a personal contradiction. I’m not in love with the dining experience – outside at any time of day or night, in any weather, with limited access to tables, places to sit or the simplest form of utensils. But I AM totally in love with food truck flavors,…