A Guy Who Loves to Cook!

“He can never leave well enough alone.” I heard this pretty much constantly throughout my childhood. (They were talking about me!) I...

Way back before the turn of the century while living in San Francisco, one of our favorite restaurants was Caffe Sport , whose specialt...

Served as an appetizer, fish course, main course or mounded on a buffet, ice cold shrimp with a spicy seafood cocktail sauce is loved by e...

  There is a little place tucked away in Homosassa, Florida named The Freezer Tiki Bar . This recipe was inspired by their most popula...

Just down 63rd street from Midway Airport in Chicago, the French Kitchen (now just a memory) served a dish called Sole en Sack. It doesn’...

This recipe is an indicator of my tenacity. It is the result of the recreation of a favorite pasta dish from a little Italian bistro we...

Bay Scallops are the candy of the seafood world. These little bitty morsels cook to perfection in no time, demanding only minimal seasoni...

Mahimahi is the Hawaiian name by which this mild, sweet fish is most commonly known. Before air travel to the islands became affordable ...

True Prawns have a few subtle variances that distinguish them from jumbo shrimp – different gills, more pincers and longer legs. But for ...

Mussels, like most shellfish, require virtually no additions other than some Extra Virgin Olive Oil and Garlic to make them ...