Eric Ripert’s Sea Urchin Pasta
From one of my favorite chefs in the world come my recreation of an off the menu dish from Le Bernardin here in New York. This is a costly dish...
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Salmon with Jalapeno
This is just about the most unctuous salmon dish I know. I make this for a snack believe it or not. It’s all about the quality of the salmon and...
Salmon Livornese
Well judging by the response to my Octopus Carpaccio I thought I would go a little more mainstream for you with a Italian Classic that I just absolutely love and...
Cod a la francaise
I was making this for lunch today and I thought I may as well share this with everyone as it is simple, beautiful and an amazing way to server Cod...
Rib Eye with Chinese Broccoli and Quail Egg
This is a deep intensely rich steak dinner that won’t have you going for a nap afterwards. I’ve taken a 20 oz high quality Rib Steak about a 2 inch...
Yellow Fin Tuna Toro with Spicy Mayo and Won Ton Crisp
MY favorite fish market is The Lobster Place in Chelsea Market in New York . Amazing market not only can you get some of most amazing foods in the world...
Doro’s Chilpotle Eggs Benidict
We all need to eat breakfast so why not make it exciting with this new twist on an old classic “Eggs Benedict”. To put my own twist on this classic....
Pork Dumplings
Using the same ingredients as the mini egg rolls you can make these dumplings. The flavor profile is the same you can change of some of the ingredients and the...
Chocolate Souffle
Here is a quick and easy Chocolate Soufflé recipe. There is one that I use Crème pâtissière in but that will take a lot longer. This one I wanted to...
No Bake Cheesecake with Berry Compote
To be contrary, I've inverted the classic components of a cheesecake, topping the vanilla cream cheese with a biscuit topping and serving glazed strawberries and blueberries on the side a...