These tasty little packages have many aliases across the Midwest. Whether you call them a krautburger, runza, bierock, krautrunz, or kraut pirok, these delicious yeast-bread envelopes are most commonly filled with a combination of sautéed onions, cabbage and/or sauerkraut, ground beef, and simple seasonings of…

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…

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…

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…

There are many ways to cook a rack of lamb, but our favorite method uses a simple rub of oil followed by a sprinkling of salt and a quick sear on all sides to create a flavorful crust around the exterior while keeping a juicy…

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…

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.…

This is a crowd-pleaser grilled steak that is perfect for the backyard garden or farmhouse steak night. The chimichurri is a South American salsa that gets its unique flavor profile from the red wine vinegar and the oregano. If you cannot find fresh oregano, substitute…