FANTASTIC FLATBREAD
My assistant Edouard Massih and I have become quite a dynamic duo. He just graduated from Culinary Institute of America. A big...
READ MORE…Pernod-Scented Artichokes with Black Olive Aioli
Pernod-Scented Artichokes with Black Olive Aioli Pernod-Scented Artichokes 4 large artichokes 2 cups white wine 1 small...
READ MORE…HOW TO MAKE THE BEST CRAB CAKES with CHEF DAVID BURKE
The Best Crab Cakes In The World! David Burke and I have been friends for many years, he invited me to The Wayfarer to make one...
READ MORE…CHICKPEA THREE WAYS
Recently I have started cooking and experimenting more with healthy vegetarian food. I love learning new recipes and decided...
READ MORE…CHICKPEA SNACK
Here is the easiest way to reach your fiber goal everyday. These simple chickpea snacks, there better then goldfish – and...
READ MORE…LAST MINUTE EASY HOLIDAY RECIPE: SWEET and SPICY NUTS
Greetings to you all, As I get ready for the last week of Christmas shopping and Holiday festivities, I thought I would share...
READ MORE…CHILLED MELON, APRICOT, and PEACH SOUP
Remember last time when we visited the Union Square Market? I picked up some fragrant and perfectly ripe summer fruit that was...
READ MORE…KALE PESTO CROSTINI
It’s hard to believe, but this is Flirting with Flavors’ most requested (and beloved) appetizer. For some reason,...
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