Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name de...

Crab Rangoon – Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though t...

Prawn Provencale – Eating the 80’s

Prawn Provencale – Eating the 80’s I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetize...

Nicoise Salad "Norcal" – Layered for Your Pleasure

 Nicoise Salad "Norcal" – Layered for Your Pleasure I know I’ve made fun of salads served in Mason jars before, but when...

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly si...

Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpretation of a B...

Deviled Lobster Tails – There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the ...