The keyword when making Jamaican Jerk Chicken is SPICE!
Jerk Seasoning is full of spices and packs some heat, it should be grilled over high heat, and it served hot to ensure a crispy bite. This is one to try!
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Caprese salad is one of the great salads of our lives. It’s light, healthy, and fresh! Be sure to use quality ingredients their delicate flavors will shine through. We love using our Tellicherry Pepper here as the spice is mild and the flavor is big!
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Scallops tend to be less weekday night and more of a weekend evening fare but they don’t have to be. Scallops are easy to prepare, take less than five minutes and will impress your guests or family with minimal effort! Delicious and decadent!
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When someone creates a good thing, you don't mess with a good thing. You repeat, said genius. And when it comes to pound cake, there should be no competition. If one discovers the perfect recipe, one should share it. And that is exactly what our friends at King Arthur Flour have done. Created perfection in a pound cake, and then sent it out to all of us via the inter web.
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This recipe is in honor of my sweet pup, Biscuit. She's a beagle and the best dog there ever was.
Many think of biscuits as a breakfast food, but we love them for lunch or dinner as well! Our savory recipe will have you hooked and coming back for seconds!
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Lots of people love gnocchi, but it seems that many are too intimidated to attempt making it at home. Gnocchi texture is satisfying and when combined with a delicious sauce and secret crunch, it's hard to go wrong
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Similar to a traditional Tzatziki Sauce, our version of Greek Sauce has a few more ingredients and a flavorful, lemon and herb twist!
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This is a new twist on classic kebabs. Marinate, skewer, sear and bake! Exotic and delicious with a mild hint of spice and smoky flavor. Serve with our secret Greek sauce recipe!
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I came across this recipe by accident, years ago, while looking at ideas for something fun and new for a pop-up dinner. It was this recipe that sold me on the man who is Thomas Keller. Due to it's popularity, it soon became the main amuse bouche at The Table. Served with a little Prosecco, it really is quite an exquisite way to begin a meal and a definite new take on "Breakfast for Dinner." Also the presentation is beautiful.
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This recipe comes from a Greek woman. A saint of a Greek woman for sharing her wisdom with me. While on an extended trip to Greece, I was assigned to kitchen duty, which was just fine by me. I was paired with said Greek lady, it's terrible, I cannot for the life of me tell you her name. We were in charge of feeding our group everyday for the entirety of the trip. Actually, she was in charge, I was mearly her assistant... if you want to get really classy, you could even call me her sous chef.
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