Butternut Squash Potstickers

These butternut squash potstickers are a perfect option if you’re looking for a vegetarian appetizer. They are crispy, salty and sweet. I fold them in half, put some cheese in it and eat it like a taco.

Creamed Corn Pasta

This recipe is geared towards a wintertime meal when fresh corn is not readily available and canned corn is. Creamed corn pasta dish is one of the first things I made for my fiancee when we started dating.

Croque Madame Toast

The Croque Monsieur is a rich, cheesy baked sandwich originating in France. Traditionally using Bayonne ham, Gruyere cheese and the classic French mother sauce, Bechamel. The Croque Madame is the same thing but with a fried egg on top.

PIZZA MISSION: DOWNTOWN VEGAS

The pizza scene in Downtown Las Vegas reminds me of Brooklyn. It has a lot of great pizza within walking distance of Fremont Street. Check out these four spots around downtown. My advice is to start with Pop Up Pizza and end over at Good Pie.

Butternut Squash Puree (Gluten-Free)

This squash puree is a simple side with not a lot of active work but it takes some time to bake the squash. Make this the day before you plan to serve it. It will taste better the next day as a leftover. Yield: 2 cups of squash puree Ingredients:Whole butternut squash weighing the equivalent…

Summer In Spain Part 2

The morning sun shining through the small windows at the top of the room served as a wake-up call for my first day. I was still wrapped in the blanket someone had laid on me just four hours ago. Sleep had not come easy and there wasn’t much of it, so getting out of bed…

Chipotle Bacon Potato Salad

If you’re looking for a different type of potato salad with a kick then this is it. It balances heat, salt and acidity with a creamy texture.

Summer in Spain Part 1

After three years of cooking in Manhattan I was done. Burned out by seventy to eighty hour work weeks, the World Trade Center disaster and a relationship destroyed by tragedy. Not really knowing what to do, I just went home, quickly finding a job at a small local restaurant in the Santa Maria valley After…

Potato Chip Omelette

This is a variation of the Tortilla Española. A thick Spanish omelette traditionally made with potatoes poached in olive oil. It’s often served at room temperature and cut into small pieces for appetizers. Substituting potato chips for the olive oil poached potatoes offers a quick and tasty shortcut. There are countless ingredients that can go into this omelette or just slice it into large pieces and eat it with bacon.