Feb 17
Thought I would have a little fun with a classic Cuban sandwich I get often from a ...
Feb 17
Here is a nice spring salad that's screams spring. I took a classic feta and watermelon and ...
Feb 17
From the what did I make for lunch today files here is a simple delicious salad I ...
Feb 17
Here is one I just love to make for a dinner appetizer or brunch This is moorish ...
Feb 17
Well here we take it to another level or decadence. These are buckwheat bilini with caviar, smoked ...
Feb 16
Here is my favorite way to prepare a Japanese menu staple. I love this for an appetizer ...
Feb 16
So here we are again with some hopped up ponncy looking dish but in reality I just ...
Feb 16
Benny’s Ultimate Fish and???
That’s right folks…its fish and WTF? I have fooled a lot of people into ...
Feb 16
While working on my chocolate tart I realized I had not eating for many hours and was ...
Feb 16
Well here is my take on adding a little Asian flavors to a classic but sometime boring ...
Feb 16
Ever sit down for a meal in a really good restaurant and get a dish that made ...
Feb 16
Thought I’d share what it is I eat when not working on new recipes. So here is ...
Feb 16
Here is an elegant version of Salmon Wellington but this time I have taken a whole diver ...
Feb 16
Ok ok, I can hear it now not another Tuna Tartar! Let me tell you although it ...
Feb 16
Was at the Lobster Place in Chelsea Market and they, for the first time had some Hamachi ...
Feb 16
Two words people “FLAVOR EXPLOSION!” I was sitting around thinking if I could have anything I wanted ...
Feb 16
For the red wine béarnaise, combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme in a saucepan, ...
Feb 16
Ok kids this one is an adaption of one of Gordon Ramsay’s version of classic Chicken Parm. ...
