Culture
There’s a “food democracy” in Negril I’ve not found anywhere else on Jamaica. Perhaps that’s why this easygoing beach town is my sweet spot, the epicenter of everything culinary on my favorite Caribbean island. It’s the simplicity, the almost hedonistic environment,...
Sizzle and Smoke
Just in time for July 4th… this new book contains not only my personal grill favorites collected from around the globe, but several recipes which I have adapted from the many prepared food service programs I develop for large supermarket chains. My publisher has...
Sizzle and Smoke
It’s Father’s Day… NOT your typical meat and potatoes for this special day. SERVES: 4 SERVING SIZE: 1⁄4 recipe Authentic and served with almost every entrée when in Greece, this dish is one of my favorite side dishes to serve with grilled meats, poultry,...
Vegetarian Cookbook
Spicy, zesty, full of intense palate pleasing taste and aroma, this tropical stew will please everyone. Make a double batch and enjoy it all week. Serves 4 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon ginger root, fresh minced 1...
Chef's Secrets
When you hear the phrase “cooked greens,” do you think “cooked to death”? Do you envision a big pot of greens boiled with bacon, fatback, or ham hocks until the texture is mushy and the nutritional value long-gone? Not if I’ve ever cooked...
