These will be the BEST NACHOS of your life! Topped with everyone’s favorite Korean beef, caramelized kimchi + a Sriracha mayo drizzle!

Pastured quail from Bandera, Texas are dry-brined with sea salt containing sage, rosemary and black pepper, then allowed to air dry in the refrigerator for two hours. The quail is quickly pan-roasted in a small spoonful each of rendered bacon fat and rendered chicken fat until the skin is crisp and the flesh is slightly … Continue reading Pan-roasted Quail with Black Fig/Bacon Demi-glace over Piccolo Farrotto

This classic steakhouse-style meal highlights a pan sauce made with balsamic vinegar and beef demi-glace, a concentrated stock beloved for its bold, rich flavor. The sauce is equally delicious on a side of potatoes mashed with garlic and heavy cream for aromatic flavor and fluffy texture.

The favorite bang bang shrimp is turned into the creamiest, easiest pasta dishes of all!

Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!

I have always been a big fan of French Macarons. Maybe it’s because I cannot get over how darn cute they are! Perhaps it is the beautiful colors and the crunchy-chewy texture. Before I tempted to m…