Mother's Day is right around the corner, and this salad is a treat bound to make your momma (or anyone, really!) smile. I created this...

Spring is here! The sun is shining and the farmer's markets are opening up. As a private chef in Charleston, the farmers and purveyors...

Berries, burrata and bread. It is a simple combination, yet it will drive the crowd wild without driving you crazy in the kitchen! As a...

In Italian, "aglio e olio" translates to garlic and oil. Aglio e olio is a match made in heaven and is traditionally prepared for pasta....

Have you ever opened up an egg carton only to see one lonely egg? Sigh. You could fry it up, that's true. If you have a sweet tooth, a...

Meet bitter rice, a dish that you will certainly not be bitter about! It plays nice with saffron for a floral flavor, white wine for a...

I remember making lemon bars with my friends to enjoy on our picnics in the suburbs of Philadelphia. They were such a treat! My favorite...

This salad was born out of using what is seasonally available during the steamy summers in Charleston. When I was an apprentice at...

Potato salad does not always have to have mayo in it, despite how much we LOVE Duke's mayonnaise. Here is a recipe that I have adapted...

Carpaccio is traditionally a dish consisting of raw meat, usually red meat, served thinly sliced. This past month, I cooked for a group...