13 Feb Bon Temps Crab Cakes with Rémoulade
Who needs boring old tartar sauce when you can “laissez les bon temps rouler” with this classic Louisiana sauce? ...
Author: Chef Mark Tafoya
30 Jan Grilled Teriyaki Salmon Bites
These little hors d’oeuvre bites are exquisite hot or cold, and are an easy dish to make when people come over....
21 Jan Moroccan Spiced Smoked Salmon
This Moroccan-inspired version of a traditional smoked salmon steak is a treat for the palate....
12 Jan Salmon with Lemon-Thyme Persillade Crust and Spiced Parsley Mayonnaise
Persillade is a classic French preparation using parsley and garlic....
08 Jan The Flavors of Exploration
You may recall that in last month’s recap of all things Gilded in 2006, I mentioned two areas we will focus on in 2007: Cuisines from diverse cultures and easy-to-make dishes that satisfy, yet still manage to bring out the sensualist in each of us. ...
23 Dec A Gilded Year
Posted at 20:22h
in Kitchen Sink
What a year it’s been for me! Twelve months ago I was in paradise, but also in a small version of hell: I was working as a private chef for a billionaire, traveling back and forth between New York City and a private island in the Caribbean on a tricked-out...