This recipe is based on the dip at Keen’s Steakhouse in Manhattan where a thick, sour cream based blue cheese dip is served as an appetizer on the house alongside sliced celery, carrots and a pickle with the bread service. Their recipe tasted almost like the perfect cross between blue cheese dressing and a creamy buttermilk ranch, and I knew I had to recreate it. While this recipe is thicker so it can be served as a dip, you can also thin it with a bit more buttermilk to serve as a salad dressing. I’ve provided instructions for thinning the dressing below. Blue Cheese Dip Table of content ..read more

Set up your own at home hand roll bar and make temaki with an assortment of raw fish, sushi rice and additional fillings. Sushi has become more popular than ever. Fresh hand rolls, or temaki, are made with warm rice and chilled raw fish rolled into fresh crispy nori (seaweed sheets). The ingredients are rolled into either a cylindrical cone shape or into an even roll. The roll is eaten by hand rather than using chopsticks.  I love hand roll bars like Kazu Nori and Nami Nori, but they can be an expensive date night out. I love turning to my local Japanese market to pick up some of my favor ..read more

Croquettes are a fried appetizer made from a binder like potatoes or béchamel (in this recipe I use both) and additional fillings with iterations from countries around the world. French croquettes are made with potatoes, while Spanish croquetas are bound with a thick béchamel sauce. In this recipe I use both for a creamy and flavorful appetizer. They are crispy on the outside with a golden brown exterior and fluffy on the inside. These chicken pot pie croquettes are made with sautéed carrots, celery, shallots and peas with chopped chicken thickened with béchamel and folded with mashed potatoes ..read more

This version of spicy salmon tartare is inspired by Yama Sushi in Denville, NJ – my family’s favorite sushi spot that even happens to have a roll named after my family, the “Happy-Mazon roll”! I love to make this for a quick lunch or appetizer – it can be served on its own paired with avocado or over sushi rice for a more complete and filling meal. I serve it with a small dish of soy sauce on the side for dipping.  While it can seem intimidating since you are working with raw fish, as long as you buy fresh high-quality ingredients there is no reason for it to be daunting. The fish should ..read more

In this delightful spring salad, crisp, shaved raw asparagus takes center stage. Marcona almonds, renowned for their buttery flavor and delicate texture, add a nutty flavor while toasted seasoned bread crumbs add texture and crunch in every bite. The salad is dressed with a light and classic vinaigrette that enhances the natural flavors of the asparagus and almonds without overpowering them.  Asparagus is a seasonal spring vegetable known for its distinctive flavor. While it has a great flavor either roasted or grilled, it’s often overlooked in its raw form. Shaving the asparagus achieves ..read more

Calling all mushroom enthusiasts! This rich and creamy mushroom ragu sauce is the perfect hearty sauce for a comforting meal. Made with a combination of fresh mushrooms, aromatic herbs, red wine and finished with heavy cream and Parmesan cheese, this ragu is sure to satisfy even the most discerning palate. Whether you choose to pair it with short rib ravioli, bucatini, or your favorite pasta shape, this mushroom ragu sauce is sure to elevate your dining experience. While meat based ragu sauces take all afternoon to come together, this mushroom sauce takes about 30 minutes.  Creamy Mushroo ..read more

Deviled eggs are ridiculously easy to make with a few ingredients. The egg yolks are scooped out of hard boiled eggs and whipped with mayonnaise and additional flavorings (I add yuzu kosho) to transform the egg into an appetizer with a creamy filling. Classic deviled eggs are made with mayonnaise, dijon mustard, a bit of vinegar, salt and pepper with a garnish of paprika. I add an Asian twist to my deviled eggs by using kewpie mayonnaise rather than regular, which imparts a rich, vinegary flavor. The addition of yuzu kosho, a spicy citrusy condiment supplies a perfect kick of acid and heat. I ..read more

My first introduction to this style of garlic noodle was at the now closed restaurant, Flock and Fowl, in Las Vegas, NV. I immediately began working on recreating the flavorful yet simple noodles and quickly learned they were popularized by Vietnamese-Americans in San Francisco, CA. The umami-packed noodle dish was created by Helene An at Thanh Long Restaurant in the 1970s and has remained a menu staple ever since, inspiring many other restaurants and home cooks to recreate the noodles.  The sauce is a combination of A LOT of minced fresh garlic cooked in butter, fish sauce, maggi seasoni ..read more

We’ve started having a weekly “pancake Sunday”, making pancakes for breakfast together as a family. These fluffy pancakes are made with a few simple ingredients and pantry staples – no need to reach for the pancake mix! I recommend using a griddle, cast iron pan or non-stick pan for the best pancakes. A pan with low sides is best because it makes flipping the pancakes easier.  The best banana pancakes are made similar to banana bread, with a mashed banana mixture (the more ripe/ overripe the banana the better the flavor). I then serve additional slices of bananas along with a drizzle of m ..read more

I blend together a combination of shrimp, carrots, egg, panko, green onion, garlic powder and ginger powder. If you’re working to introduce allergens like shellfish into your child’s diet this is a great way to do it. Whole shrimp are a choking hazard for babies so finely chopping them in these patties is a great way to serve them.  While I like to pan fry the shrimp cakes in a bit of oil, they can also be made in an air fryer or baked in the oven. If you’re doing baby led weaning (BLW) these hand-held patties are a great easy meal that can be made in advance and reheated as needed. While ..read more