In the cool winter months there is often a thick curly leafed spinach available that is perfect for this dish. For most plates the healthy, earthy flavors of the spinach are nicely counterbalanced by the salty, smokey and acidic flavors of this simple dressing which is truly only as great as the bacon you use.

One of the few fishes that is steadily available on the wast coast throughout the entire winter Rock Fish (also known as red snapper or rock bass) can be a cost effective way to enjoy fresh fish in the “off” season. The simple method of preperation for thei flakey and mild fish is a great counterpart to the substantial and flavorful vegetable stew with red potatoes. As always, be wary of overcooking the fish and you will be amazed with the results.

Why should meat get such special treatment? Every time I have a classic wellington it is the mushroom duxelle that always peaks the interest of my tastebuds. In this twist on an old favorite I invite you to make the vegetables the star although it is debateable if anything can outshine buttery, flaky puff pastry.

Flan is one of those simple and elegant things that once mastered is a great addition to your cooking repetoire. The caramel can be tricky, but make especially sure to have your custard cups ready right next to the stove so the caramel can be poured in as soon as its ready because the heat of the pot could burn it.

This is an exceptionally tasty soup with great visual appeal. Not only great as a soup I have also used it as a sauce using small pools of it on a large plate to accompany a piece of grilled swordfish.

The flavors of Provence with exotic lavender, earthy marjoram and sweet and alive basil have always captured the interest of my taste buds. Add the kick of spicy Latin nuance and you will treat yourself to a familiar yet new prawn experience.

This is an excellent salad to accompany grilled or roasted meats. With good quality oranges and jicama available year round this is a salad that cheats the seasons.

Without a doubt this is one of my favorite desserts. The exotic, spicy flavors combined with the sultry texture and sureal sweetness of the pear just has it all. Be sure to check out the ripe pears video tip to begin this dish with the very best fruit.

I love flat iron! This tender cut from the shoulder quad is the most flavorful and juicy piece of meat on a cattle. One thing to be mindful of is that it does not fare as well cooked past medium and shines best coming off a hot grill seareed rare or medium rare as it will toughen with additional cooking. This dish is a great end to the grilling season as the fricasee can be loaded with the squashes of the fall harvest.

Whith a crisp yet tender texture, sweet flavor and brilliant color spaghetti squash is as fun to cook with as it is nutritious. The orange and ginger lend a fresh and alive flavor that is always welcome at the Thanksgiving table. Be sure to watch the video tip for step by step instruction on how to cook and remove the flesh from a whole squash.