These are a baked version of the fries we eat at one of our favorite local restaurants. They are ve ...

At the times of the Ottoman Empire, a “bouyiourdi” was the written order of an officeholder. We don’ ...

Being that the Dungeness crab season is now in The Bay Area, we decided to provide our recipe for th ...

Tender chicken breasts are rubbed with oil and aromatic spices to give them a flavor boost, and then ...

A simple moist breadcrumb coating on luscious sea bass makes for an impressive dish to serve for a d ...

This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels," for the dinner f ...

The inspiration for this comes from a dish I had at Cava, a Greek meze restaurant near Eastern Marke ...

A colorful salad with lots of bright and fresh flavors from the Mediterranean and tender shrimp deli ...

Inspired by gravlax, this dish uses ouzo to provide a slightly anise-y touch to the salmon. This is ...

This recipe, which evolved over many years has been my stand by for about 50 years!!
It is alw ...