This dish was inspired by Roger Verge, the famous chef from Moulin du Mougin in the South of France. His light touch yet luxurious cuisine was a hallmark of the freshness of Provencal food and what I think truly brought Nouvelle Cuisine to great recognition.…

I love the Mediterranean olive oil and nuts cakes because of their rich flavors, mild sweetness, and versatility in being perfect anytime of day!  This established family favorite was originally discovered in a past Food & Wine issue featuring this recipe from chef Ryan Hardy…

I learned how to make these potatoes from the sous-chefs that worked in the kitchen at the Grand Hotel du Cap Ferrat restaurant when I was the house architect there. So many of us have always used cheese in our gratin potatoes to get that…

Having eaten so many beautifully executed but simple meals during my time in the Cate d’Azur, I had come to learn that elevating simple ingredients to unexpected levels was the order of the day; lunch and dinner. Salmon is indeed one of those common fishes…

I love spicy food. And so does Kim. I have found that we crave spicy food about once a week. This is always an easy go to that takes me back to traveling around Southeast Asia. You can find this made with all sorts of…

Living on the Mediterranean Sea for so many years gave me such a love for bright and fresh combinations of ingredients that were simple yet telling of stories from visitors from all over Europe. This salad and fish combination reminiscent of Nordic flavors is perfect…

The reason I call this a French Filet of Beef is that the French have always used a skillet and the oven to cook their beef instead of a grill or plancha. The bathing with the sizzling butter at the end to crisp up the…