ENTREE

I started making this dish when I used to work at Whole Foods as a demonstration chef.  I would get off work, take a spin around all the meat or seafood counters, and check out what looked good that day.  One day, I spotted some…

Confession: This recipe came out of necessity.  I was doing a catering job and I bought too many packages of rice paper.  Then I did some researching and realized that the rice paper could act as an envelope.  Immediately, I thought of the French technique…

Ever since moving to California, my palate has been craving more and more Mexican food.  Living in New York, I got my fix from a Chipotle down the block.  Now, I have access to a delicious mom and pop Mexican restaurant or stand at every…

What in the hey are crepe monsieurs (or crepe misters in English) you might ask?  It’s my made up spin on a classic French croque monsieur.  What is a croque monsieur? It is basically a glorified, yet glorious rich ham filled and cheesy bechamel covered…