I was introduced to this dish when I started working at Tersiguel's in Ellicot City. I don't remember the whole dish, but I believe it...

I've been making versions of these since my second kitchen job, as Tersiguel's, over two decades ago. When I made them there, we...

This is a versatile component dish that can be tweaked out in many number of ways. For this version I used fresh bell peppers, a touch...

This is actually a deviation from my gnocchi recipe. I wanted to incorporate plantains into my pigeon pea soup and I ran across this...

This is a simple spice blend that I came up with when the summer was ending and I had a surplus of peppers from my garden. I was growing...

Growing up one of the dishes that my father always ate was kimchi. Both my parents worked overseas and while I was born in Taiwan, my...

There are a ton of ways to marinate chicken to prepare it for cooking. Normally I alter how I'm marinating/brining/rubbing it based upon...

There are a number of different ways to thicken and add mouthfeel to soups and sauces. One of the most basic ones is roux. Roux is a...

I first started making this when I worked at Tersiguel's in Ellicott City. There was a Nicoise salad on the menu that had a number of...

This is a garnish that I have been making for a number of years. The end result gives you a nice balance of sweet, spicy, salty and sour....

This is a garnish that I came up with to serve as a thickener for my Tuscan White Bean soup. Traditionally the bread is put into the...

This is a classic french accompaniment to bouillabaisse. It is traditionally an aioli made from garlic, chili, and saffron that goes...

One of the best parts of making items like soups on a regular basis is that you have items parts of your ingredients that you can use in...

This is a simple little recipe for a well rounded sauce. It's got a little bit of a bite, with a nice salty and tangy balance. I use...

When I helped open The Avenue one of the items on the menu was a cheese dip. In addition to being an appetizer it was also the cheese...

I started making this recipe at my first restaurant job in Harrisonburg, VA. It was at a brewery that used it both for bread service, as...

There are a number of different ways to caramelize onions but I prefer to do the slow and low method. I don't add any fat, and just use...

I won't normally be posting desserts on this blog, unless people ask me too. But with 4th of July, peaches being so much better this...

I made this recipe up when I was working at Front Page Dupont. There had been a mis-order that wasn't caught until a couple of days late...

When I helped open the Avenue my initial goal was to bring Quebecois and Acadian food to the table. Over time the initial menu changed,...