These sake oyster shooters were the first course of a six course Japanese-inspired meal Sunday night.

I nominiate ME for the trailer trash sushi of the year award!

These wine-poached pears are super easy to make and have a big “wow” factor.

Blackberry Ice Cream on Coffee-Cocoa “Soil” with Chambord Cream

The third course of last Saturday’s five course meal was this cheesy mushroom risotto.

This dish of avocado and moose was the second course of a five course festival of food.

Foams may be old news to pro chefs, but they’re a lot of fun for amateurs at home. Check out this beet-horseradish foam on a scallop.

Check out this Southeast Asian inspired Tapioca & Red Rice Pudding With Cayenne-Spiced Mango & Papaya.

Check out these home-molded lavender and Earl Grey chocolates.

Here’s my attempt to make cheese puffs (gougeres) à la Michel Richard.

This isn’t derby pie . . . cause I’d get sued if I called it that . . . so we’ll call it chocolate chess pie.

Kabocha Squash Pie. Try this delicious alternative to pumpkin pie.

This might be my sexiest creation ever.

This will warm your soul on an autumn day.

I wrapped up Octoberfest this weekend with a delicious pear kuchen.

Thank you, Gourmet Magazine, for introducing me to this classic braised fingerling potato recipe.

Peaches are on their way out of season, so make some peach ice cream while you still can.

Have you ever had “salsa” consomme? Probably not, because I think I made it up.

It might sound strange, but grape and goat cheese pizza rockz. Try it.

Get into the Olympics spirit with these steamed pork dumplings.

Apricot & Almond Galette with Lavender Chantilly Cream

Heirloom Tomatoes Stuffed with Sage Sausage & Baby Leeks