Pizza is nearly the perfect food that can be a starter, an entire meal and with a change of toppings even dessert! This simple creation with four main ingredients is full of flavor, texture and cheesy goodness. On top of being delicious, it is bright and colorful. The tie that binds this pizza creation is artSAVOR 75.
Read MoreAre you ready to turn some bland boring gamey ground turkey into burst of flavors and excitement? My artSAVOR 20 just does that and more. For an added splash of even more flavors, you can turn up volume by drizzling some of my mint sauce. Healthy, full of flavor and texture, these scrumptious kabob bites are delicious. I had to make a second batch as my family ate them before I could plate for a photo. They wanted them hot and juicy, as I rolled them. Not only they were delicious, but they contributed to a lively family social experience. I skipped using skewers and simply formed them into kabob shape and sautéed. They came out perfect. You can serve these as appetizers, sides, or main course.
Read MoreFinally venturing out from quarantine to the Laguna Beach Farmers Market, I was like a kid in a candy store. Even though the market had fewer vendors sadly, I caught sight of this beautiful pile of bright and lovely brussels sprouts. They were so beautiful that I immediately envisioned a sweet, savory and tangy salad that would capitalize on their raw goodness. Normally I only prepare them in the fall and winter, but who says you can’t have a brussels sprouts salad in summer?
Read MoreOMG! is all I can say describing my first, second and every bite of this creation. My palate was all singing, all dancing through every morsel of this herby, tangy and nutty ensemble. Typically, as you may know, I am not a fan of most poultry because of the strong gamey aftertaste. I developed artSAVOR 50 to overcome this less than desirable quality and allow palate to enjoy on the array of divine flavors. In this creation, I also used artSAVOR 75 with additional fresh herbs and lemon, which elevates melange of flavors to the ninth plane of heaven. I’m not kidding!
Read MoreI just love tilapia! When cooked properly, it has the texture and fattiness of Chilean Sea Bass or Halibut. I use artSAVOR 60 as a rub before lightly pan sauteéing. The bright fresh herb sauce gets kissed with the smoky goodness of artSAVOR 75 and a touch of creamy goat cheese add layers of complex flavors. This is a bright, colorful and very healthy creation.
Read MoreBeautiful grilled vegetable full of vibrance color, smoky bites and flavor elevated with my versatile Signature artSAVOR 75. Grilling enhances the natural sweetness of these summer favorites that will please the guests to any any gathering from simple bbq to celebratory feast. Hot off the grill to room temperature, grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering. Turn up the flavor by drizzling the platter with my mint sauce. If you want to offer a complete vegetarian option, add some dry sauteed legumes, like garbanzos or black beans. Garnish the platter with some dry-roasted almonds for yet another layer of healthy, nutritious goodness. Just have fun putting this together and your guests will have a blast!
Read MoreThe first time I made smashed potatoes was by accident while preparing for a small intimate dinners. Sautéed potatoes on the menu. The parboiled potatoes had been transferred to tray and covered for a last minute sauté. Something heavy somehow was placed over the covered potatoes and smashed them. Without time to start from scratch, I just decided to use them smashed. I had no idea that many chefs purposely smash them and then roast or sauté the the potatoes to crispy goodness. I was a hero that night and my guests declared me to an extraordinary chef. I am honestly not a chef. I follow no rules. I just follow my eyes, nose and palate and create!
One of my favorite smashed potatoes offerings was by Chef David Faux, while he was at Wally’s in Beverly Hills. Sometimes that was my main dish and nothing else as they were very rich with lots of butter. I try to keep them light and tasty as possible without too much additional fat.
Read MoreMy first taste of “Death By Chocolate”, a 7 layered dark and light chocolate cake smothered with chocolate sauce, was at Les Anges on Pacific Coast Highway. I was at top of my business life and out every night exploring the hottest restaurants in Los Angeles. The chairs were uncomfortable and the menu was all in French. But I loved their avant garde food. Death By Chocolate was the signature dessert, so rich that I could only have one bite. Les Anges’ Crème Brûlée was my favorite.
Not being a sweet lover, I try to make easy and light desserts. This is the easiest dessert I have ever made, just 4 ingredients and literally 3 minutes. You can serve with fresh berries, bananas, ice cream or unadorned. I hope you love it!
Read MoreSummer is here and that calls for colorful sexy slushy cocktails that are just as beautiful as they are delicious and refreshing. Do not get intimidated by cocktail recipes, you don’t need to be a mixologist. Trust me! I do not like anything complicated. Fancy, fast, fun and tasty! Slushtails can be boozy or alcohol free.
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