I had this dish at the Venetian, in Las Vegas. It was superb. Of course, it could have been the atmosphere — “outdoor” seating (the Venetian is designed as though you are outside along the streets of Venice), a live string trio, the Vegas vibe. But when I made it today at home, I knew the taste was true. Read the full story

I’m headed off to see the world again. Key West this time! I promise to bring back some wonderful Caribbean recipes to transform for you. I’m thinking, of course, something key lime for starters.

But today, I wanted to make sure I left no good, fresh food for waste. Taking stock of my fridge and cupboard, I saw I had some beautiful Romaine lettuce–just enough for one more salad. In the crisper drawer, I had a handful of sundried tomatoes. Read the full story