Brazilian Feijoida With Colin Making The Caiparinha.

The Perfect Roast Organic Chicken From A Farm In Pennsylvania

In the glamour and hoopla of the modern cuisine some things are neglected; like simple meals. I remember talking to an up and coming young chef and I told him I had just made a Goulash the night before. He didn't now what it was.

Sausage Sandwiches With Bobble-head. Jay !

My Brother Colin's Great Blueberry Pie

Like a pro !

Our Seafood And Sausage Pasta With Mussels On The Side

Paul Bocuse / Pierre Franey / Jacques Pepin .

This must have been taken in the 60's or early 70's. Pierre Franey was the food critic for the New York Times I think. Jacques Pepin is a renowned cook who has written some of the most instructive basic cookery books I have ever seen. He was also part of the kitchen crew in the Elysee Palace when General De Gaulle was the president of France. This was back in the day when a kitchen was called kitchen and not a 'culinary department' .

Chicken Cordon Bleu Evening.

Another Great Paella

Colin In His Kitchen

Eggplant Lasagna

After Soccer Dinner

Spicy Shrimp And Tomato Risotto

Odd Man Out.

Braised Cod Filets

Moqueca Of Shrimp

One of the kings of Brazilian Cuisine.

Tuna Casserole.

Lemon And Thyme Grilled Whole Chicken

This is a great little platter that we found in Sur La Table. It works for Asparagus and any other kind of vegetables that may be difficult to handle. It saved this whole chicken from getting too crisp and the result was a moist and flavorful dish.

Grilled Sirloin With Sauce Bearnaise

Lamb Shank Pot Au Feu

Potroast.

Spanish Paella.

Baked Salmon For St. Patrick's Day Dinner In Philadelphia,

San Fransisco Cioppino / Spicy Polenta