Blog Post & Recipe: Summer Veggie Pizza with Zucchini, Corn, Cilantro and Lime [ via ]
This pizza is all about zucchini and corn right off the cob and feta cheese and sprigs of cilantro and all kinds of summery goodness with a big splash of lime to finish it off.
Recipe: Sunday Supper: Fried Sweetbreads with Carrot Salad
Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat. This is a simple preparation that adds some crunch to the soft nuggets of sweetbreads.
Blog Post & Recipe: Simple Grilled Fish with Basil
Let me start by saying that I almost always cook bass-like fish whole. Why? They have huge heads for their size, and big, round rib cages. This means you get a paltry yield off them if you try to fillet the fish. Unless you are very good, your yield will be barely 30 percent of live weight. Contrast that with salmon, where you can get upwards of 60-70 percent.
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