Lamb shanks, to many, seem to be just too much food. And they are when served as an entire shank served per person. In this recipe, as inspired by Chef Joachim Splichal, the lamb shank is braised in a rich liquid of wine and beef…

I initially had a version of this wild rice salad at Gulfstream, one of our favorite local restaurants in Newport Beach, CA. Every time I ordered my entree, this was always my preferred side. As with many dishes we discover, we take the ideas and…

If there is one thing the Markhams associate with autumn, it’s mushrooms. When the calendar turns the page to September, all we can think about is the porcini and truffle season in Tuscany, pining to be transported, even if it’s only through the flavors and…

If you’re craving pasta, this is a wonderful, and (somewhat) healthy indulgence using fresh vegetables, herbs, and a light sauce made with olive oil, garlic, lemon juice, a little Pecorino. It’s a great alternative if you’re trying to have a few meatless dinners during the…

Herbed Israeli Couscous is one of those reliable staples in our entertaining repertoire. Taking just a short time to prepare, these fluffy semolina pearls seem to perfectly accompany any variety of meat, fish, poultry, or vegetable, making it an easy addition to any buffet or…

This dish has a beautiful color thanks to the saffron, giving it a lovely yellow-orange hue. Saffron is a staple seasoning of Spain, and is the same spice that gives paella its deep rich color as well. We’ve made this dish with other types of…

Who doesn’t love a great tomato sauce? Through the years we’ve tried numerous recipes and combinations, enhanced them with our own additions and ideas, and came up with a basic sauce that can be taken in many different directions, depending on your menu-or if you’re…

Rice was introduced to Italy by the Moors during their occupation of Sicily and the Iberian Peninsula between the 9th and 10th centuries. The earliest recording of Italian cultivation was during the 14th century, as the Mediterranean climate proved to be conducive to growing some…