Roasted Alaskan Halibut with crushed potato, fennel arugula salad and tomato shallot coulis A great spring dish that pairs wonderfully with a Pouilly-Fume’. Northern Alaskan Halibut is back in season for spring. This dish is very healthy, easy to prepare and can be made in stages. Ingredients Needed to serve 4 Halibut: 4 halibut filets [...]

Confit de canard is slow-cooked while completely covered in duck or goose fat. It produces meltingly rich, falling-off-the-bone tender meat. Simply roasting a duck won't get the same results. Then the leg is finished by searing it under a broiler or in a hot pan to crisp up the skin. Ingredients Needed to serve 4 [...]

Picking apples is one of the greatest pleasures of the fall season and eating them is another! Harvested September through November, the versatile apple is not only the perfect healthy snack but also a great addition to some of your favorite dishes. Each tart can be a single serving or romantics can share one.  I [...]

‘Pissenlit’ means dandelion, and in France, springtime means Pissenlit. Drive through the French countryside and you’ll see all sorts of people harvesting dandelions for their dinner salad. This is a scrumptious, seasonal salad that is best after a good rain. Uh-huh, you pick this little known delicacy right off your neighbor's grass (they will thank [...]