Kale & Summer Squash Salad with Quinoa & Lemming (I mean Lemon).

Pickled Okra for hot August nights.

This exotic vodka cocktail has the punch of Thai basil and the sweetness of lilikoi, also known as passionfruit.

Soleto Trattoria & Pizza Bar’s Sautéed Calamari with Anaheim Chilies and Marinated Tomatoes as made by me!

Peach & Rosemary Sparkler: More Than A Mimosa, Better Than a Bellini

Highbrow/Lowbrow Apricot Zabaglione Ice Cream

Silky zabaglione, warm from cooking but made with sweet and fragrant with the season’s first apricots.

The earthiness of walnuts & creaminess of grilled zucchini are set against the deep hues of purple basil in a luxurious summer salad.

Marinated strip steak brings a “chophouse” favorite to the backyard BBQ. Grilled scallions and feta add a rustic, modern appeal.

The delicate flavors of fresh halibut and zucchini are wrapped in prosciutto for an elegant presentation. It’s way easier than it looks.

The Barefoot Contessa treats me like prince. Mocha Chocolate Icebox Cake

Spinach & Feta Stuffed Salmon. Simple, impressive, delicious. Isn’t that everything you want?

Mint Julep: To muddle or not to muddle, that is the question.

It may look like the pesto you know & love, but this one has a secret. Green garlic & spring onions.

Appetizers for Dinner: Fillo Cups with Italian Sausage, Pine Nuts & Yellow Bell Pepper

Who Am I Anyway? Sauteed Cherry Tomato Sauce

This sweet and sour Vietnamese style of pan-fried tofu is from Michael Natkin’s cookbook Herbivoracious.

Fish tacos don’t have to be fried. Try this south meets south-west version with lighter pan-fried catfish and mango salsa.

The Negroni: Mixological history has proven time & again, nearly all of the world’s greatest cocktails have only two or three ingredients.

Cioppino: The best fish soup I know.

I’m developing a chocolate addiction. But it’s weird. I don’t really like chocolate, but I can’t stop thinking about it. So I made a cake.