Honey-Lime Greek Yogurt Panna Cotta with Blackberries

I have a Chef's Tasting tonight and I developed this recipe for it. I was searching for something small, light, and refreshing enough to serve at the end of a 9-course menu, not an easy feat by any stretch. It takes full advantage of the … [Read more...]

Pork Confit Summer Posole

Here's a decidedly non-traditional posole that I just made for dinner to use up some leftover pork confit and some fresh corn. Tradition or no, it is delicious. … [Read more...]

Lobster Recipes

Here are the recipes that I promised the students of my recent cooking class.Determining Gender of a LobsterWe started the class by examining a male and a female side by side. The tail of the male is comparatively more narrow than that of the female: … [Read more...]

Root Vegetable Recipes

One Block West is a seasonal restaurant and so our menu changes daily in response to what we find at the market and what our growers bring us. And what we get in the winter is root vegetables, lots and lots of root vegetables. And so we have become … [Read more...]

Wellness Festival Recipes

Today, I was invited to give a demonstration of some healthy recipes at the Community Wellness Festival. My talk/demo today hit the same three points that I made last year when I cooked at the festival: 1. Include more fresh/raw vegetables in your … [Read more...]

Risotto of Israeli Couscous in the Style of Paella

Wow! That title is a mouthful! In this recipe that I demonstrated on a recently taped segment of WVPT Cooks, I cook couscous somewhat in the manner of risotto and flavor it in the manner of paella. It really is a wonderful vegetarian dish that I … [Read more...]

Pasta e Fagioli

Winter always finds me cooking comfort food for myself and my family and among my very favorite comfort foods is pasta e fagioli, the classic Italian pasta and bean dish that is associated primarily with Tuscany, home of the mangiafagioli, the bean … [Read more...]

Happy Thanksgiving!

By way of wishing everyone a Happy Thanksgiving, let me share the recipe for a bread pudding that you might want to include in your repertoire.Notes: This recipe makes a half hotel pan (11.5"L x 9.75"W x 2.25"D). Actually, I only ever make full hotel … [Read more...]

Rockfish, Ed’s Style

Last Thursday, we hosted the Richmond Culinary Guild at the restaurant for a 4-course luncheon. I really appreciate that someone would drive two and a half hours just to come to the restaurant. At the beginning of the luncheon, I demonstrated cooking … [Read more...]

Market Shopping

I don't think it will surprise too many of my customers, especially the local ones who see me at the market, that I get the inspiration for a lot of dishes from seeing and feeling ingredients. Just last week, I was at the market when I spied some … [Read more...]

Pin It