Now this section of the site is where I hang out and we can really get cookin'! I've stocked you up with hundreds of my favorite recipes from my shows, books, family, and restaurants to give you a real deal kitchen resource. I've super charged the search engine, added some recommended recipes based on your favorites and hooked you up with a huge archive. But this section isn't just about surfin'... so let's get cookin'!

Quick Black Beans

Sort the beans, discard any pebbles, twigs, imperfect or moldy beans.  Wash the beans under cold running water twice and drain. In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt.  Saute until the onions are translucent, about 4 to 5 minutes. Add the beans, epazote, and water. 

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Fresh Off the Stove

Cilantro Lime Cream Slaw

In a large colander, add sliced cabbage and salt. Mix well to combine then let stand to wilt for 15 minutes. In a large mixing bowl, add the garlic, sour cream, buttermilk, lime zest and juice, cilantro, and black pepper. Whisk to combine then fold in the cabbage. Refrigerate for 10 to 15 minutes then

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Green Chile Chicken Burrito

Prepare the Stewed Green Chili Chicken Burrito: Season the chicken thighs with half the salt, pepper and cumin. In a large Dutch oven over medium-high heat, add the 2 tablespoons canola oil. Working in batches, place the chicken thighs skin side down in the pan. Cook the chicken until browned and crispy, about 5 to

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Sonoma 75

Recipe courtesy Duskie Estes   To a shaker filled with ice, add simple syrup, juices, sloe gin, bitters, and shake to combine. Strain into two champagne glasses, top off with sparkling wine, and enjoy! Yield: 2 cocktails

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Fried Provolone with Italian Salsa

Make the Italian Salsa: add the tomatoes, onion, basil, olive oil, white balsamic vinegar, salt, pepper and red pepper flakes in a bowl. Toss well, and set aside (do not refrigerate). In a large Dutch oven, preheat 3 to 4 inches canola oil to 375 degrees F. Make the Fried Provolone: Slice the provolone into

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Chicago Beef Kebabs with Giardiniera Gremolata

Make the Giardiniera: Place cauliflower, carrots and peppers into a large bowl. Stir in 2 tablespoons salt and toss. Fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. In a medium sauce pan over medium-high heat add the vinegar, garlic, 2 teaspoons salt, and bay

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