This classic Salade Niçoise is updated using purple potatoes and fresh asparagus. You can either use canned albacore or seared fresh ahi. Sometimes I use Haricot Verts, but love the freshness and...
The contrasts of flavours hot-sweet-salty and textures-soft-crunchy makes for an amazing mouth pleaser. This is great party food as everything can be prepped ahead and grilled at the last minute. ...
The fusion of Thai and Japanese flavours plus a Mexican influenced sauce make for the most amazing crab cakes ever. Togarashi and kaffir lime leaves enhance the succulent flavour of crab which are ...
This is a great quick and very tasty recipe for leftover brown rice. It is important that the rice is throughly chilled and not mushy or too moist. You need the rice kernels to be separate. It can ...
This recipe fits in with many cuisines such as Thai, Mexican, American, Vegetarian, Summer Parties, and is kid friendly. It is a Healthy Choices dish easy to make just dice and mix! It is Weight W...
Chef Patricio Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New York City shares one of his most popular recipes with me. His Fish Tacos or Tacos Estilo Baja are unbelievable. T...
Chef Patricio Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New york City explains the mystery of ceviche. Yes, it is cooked! In addition to adding flavor, the citric acid in le...
Chef Patricio Sandoval of Mercadto at 100 7th Avenue South (at Grove Street) in New York City makes traditional chili relleno. The raisins and almonds are reminiscent of a Thanksgiving stuffing. It ...
Chef Patrico Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New York City makes traditional "tampiquena". The secret is in the marinade. For very flavorful steak, Patricio recomm...
Chef Patricio Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New York City teaches me how to make traditional guacamole. The New York Times once said Patricio's cooking "takes yo...
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