Ah, pickles… the quintessential sour-savory treat, a topping for burgers and sandwiches, a side, a snack… a way of life.  And so easy to make!

Tarragon Chicken


Something a little lighter, with the distinctive herbaceous flavor of tarragon enriching a cream sauce – subtle and delicious, and pretty easy to make!

Turmeric Vinaigrette

This colorful, lively vinaigrette is equally excellent as a salad dressing, as a marinade for meat, or as a dip/sauce for roasted, steamed, or raw vegetables.  Use your imagination, and enjoy!

Damn! Lamb Chops!

It’s summer, and I’ve been grilling a lot over on Quince Street (you should come by sometime).  This 2015 creation was a big hit, everyone said the same thing upon the first bite… so the name for this dish came easy.

Green Steaks

Bright, tangy, herbaceous flavor complements dark meats such as beef and lamb particularly well, especially in summertime dishes for quick easy grilling.  This recipe is a simple marinade for awesome steaks or chops with a “green” healthy flavor and aroma.

Strange Chicken

The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken” – it is a combination of flavors from several disparate cuisines, including French, Caribbean, and southeast Asian elements.  A lively combination of savory, sweet, and spicy flavors, for a little somethin’ different.

Meatballs (Middle Eastern)

These meatballs aren’t cooked into tomato sauce and served over spaghetti – rather, these are quickly browned and then roasted, and served over rice, couscous, or other grains. For dipping sauce, I recommend yogurt, sour cream, or mayonnaise, with Herbes de Provence, Greek Seasoning, or similar blend.

Boiled Shrimp

I’m very proud of my Crab & Shrimp Boil – amazing how such a quick dish, nothing more than boiling some water, can result in such a full flavor, as if grilled. Enjoy with your favorite dipping sauce (like sour cream and Herbes de Provence, or mayo with Cajun Seasoning).