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'!

Coconut and Cilantro Rice Pilaf

Rinse rice by running under cold water two or three times until water runs clear. This removes excess starch and ensures rice comes out light and fluffy. Place a medium saucepan over medium-high heat and add the canola oil. Once heated, add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes

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Fresh Off the Stove

Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce

Prepare ginger tamarind sauce: In large sauté pan over medium-high heat, add the canola oil and allow to heat. Once heated, add the shallots, garlic and ginger. Sauté until fragrant and shallots are translucent – about 3 to 4 minutes. Add the sambal, fish sauce, tamarind paste, soy sauce, sugar and water. Stir well and

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Chocolate Babka Bread Pudding with Rum Spiked Cherries

Preheat oven to 350 degrees F. Add the cherries and dark rum to a small saucepan over medium heat and heat until just at a simmer. Remove from the heat and allow to steep for 10 minutes to rehydrate. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking tray and

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Bone Marrow with Bacon Marmalade and SourDough Toast

Make the Bacon Marmalade: In a medium saute pan over medium-high heat add the olive oil and onions. Saute the onions until well caramelized, about 8 to 9 minutes then remove form the pan and set aside. To the same pan add the bacon and cook until browned and crispy, about 7 to 8 minutes.

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Grilled Cauliflower with Bacon and Brie

In a medium saute pan over medium-high heat add the bacon and cook until the fat has rendered and the bacon is crispy, about 7 to 8 minutes. Using a slotted spoon remove bacon from the pan and place on a paper towel lined plate. Reduce heat to medium then add the flour and whisk

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Turkey Meatballs with Fire Roasted Green Chiles

Preheat oven to 350 degrees F. Over an open flame, fire roast the hatch, poblano, serrano, and Anaheim peppers. Roast until the skins are charred and black all over, about 2 to 3 minutes per side then remove from the flame, and immediately place in a large bowl and cover with plastic wrap. Set aside

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