Spicy Shrimp on Spinach by John Spottiswood

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a…

Grilled Tuna Steaks over Arugula Salad by John Spottiswood

I adapted this recipe from one in Cook's Illustrated and served it during a trip to San Luis Obispo with friends. The vinaigrette was fantastic and the technique for marinating the fennel bulb slices in the vinaigrette to soften it is definitely a keeper. You could try this with just about any fish with good results I think. I…

Batman – The Dark Knight Cocktail by Malicia Flore

Do you like superhero movies? Do you like cocktails? I suggest you to discover The Dark Knight Cocktail. A refreshing and fruity cocktail with Black vodka (wild berry flavored) and lemonade

Batman – The Dark Knight Rises Cocktail by Malicia Flore

If you are a fan of "The Dark Knight Rises", the latest part of the trilogy by Christopher Nolan, here's a cocktail created especially for the occasion. This cocktail is based on cranberry juice, lemonade and vodka Eristoff Black.

Scallops in Scallion Nests by John Spottiswood

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic. I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't…

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

Tarragon Grilled Chicken Fillets over Salad by John Spottiswood

This recipe is adapted from one in Steven Raichlen's BBQ USA, which he in turn borrowed from a restaurant in SOHO, Manhattan. The flattened and then grilled chicken was absolutely delicious. Almost unbeatable. The salad was a also very tasty, though we had to add a lot of extra greens to prevent the dressing from being too heavy. I've…

Broccoli Zucchini & Tomato Salad by Nick Roche

Low in calories, sodium, and fat, this salad doesn't sacrifice flavor. This salad is great for your waistline, your heart, and general well being.

Chicken Kiev by Evelyn Scott

Easy Marsala by debbie smith

This is the easiest way to make the best Marasala sauce ever. This will totally make everyone think you are an amazing cook. Down side it is really really fattening.

Faux Chocolate Silk Pie by Salad Foodie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole…

Chicken Mushroom Bourguignon by Culinary Envy

Quick Chicken Mushroom Bourguignon with pasta, bacon, pearl onions and tomato-simmered mushrooms is a rich, hearty meal you’ll love!

Fillet of beef au Poivre by Nazzareno Casha

Molten Chocolate Cake with Fresh Raspberries by Nancy Miyasaki

These individual molten chocolate cakes are simple and elegant, and they bake in under 10 minutes. You can use a standard muffin pan or individual ceramic dishes. The cake batter is sturdy and you can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, then remove the pan in advance…