Tony ZentgrafThese beef short ribs are better than any pot roast, sorry to all the grandmothers out there. Searing the ribs then assembling the braising liquid, …
Spicy Sausage, Sun Dried Tomatoes, Artichokes & Spinach Pasta with Linguine
Spicy sausage is a classic Italian flavor in many dishes. Here in the U.S. we can find some variety of sausage, sweet or hot in …
Vanilla Creme Brulee (GF) (V)
Creme Brulee, the creamy baked custard with a fire caramelized sugar crust on top is a classic French dessert. I am not one who generally …
Roasted Chicken and Vegetable Risotto (GF) (V)
Risotto is one of those dishes that takes time to prepare but the finished dish is a creamy rice dish like no other you won’t …
Hatch Chile and Roasted Vegetable Chunky Salsa (GF) (V)
Anytime I have the grill fired up, I always think, “What do I have for vegetables that I can grill off?” In this case I …
Seared Rockfish Tacos with Charred Tomatillo & Hatch Chile Salsa (GF)
These Seared Fish Tacos are easy to make and always a crowd favorite. Pair the seared fish with the Charred Tomatillo Salsa for an acidic …
Korean Beef Lettuce Wraps with Radish Kimchi & Ssamjang Sauce
I chose the name Korean Beef Lettuce Wraps for this recipe, but some may call this Korean Bulgogi Lettuce Wraps. Bulgogi translates to ‘Fire Meat’. …
Chicken Tortilla Soup with Roasted Hatch Chiles (GF)
Sopa de Tortilla Chicken Tortilla Soup (Sopa de Tortilla) or some variation can be found on restaurant menus across the country. The traditional method originates …
3-2-1 Baby Back Ribs with Sticky Japanese BBQ Sauce
The 3-2-1 method is generally used for pork spare ribs because it is a tougher rib than the baby back ribs. This day, I was …
Grilled Shrimp with Thai Coconut Peanut Sauce
This recipe may not be a traditional Thai dish but it plays with some of the classic flavors in Thai cuisine, sweet and creaminess from …