Sample recipes from Taste Pure and Simple

Tamari Shrimp and Scallops

When my chef de cuisine at Heartbeat, John Mooney, created this dish, I was struck by its sensuousness. As it cooks, the scallop expands ...

(1 Votes)

Sashimi of Fluke with Sweet Shrimp

Other than foraged foods, ocean-caught wild fish are the only truly natural, organic food available in our changing world. Most super-fre...

(1 Votes)

Fresh Tuna and Radish Salad with Wasabi Dressing

Raw tuna is beautiful: silky smooth, with a rich mouth feel that is reminiscent of a well-made pate. When something is so good, there's n...

(1 Votes)

Roasted Garlic Bulbs

Garlic is usually harvested fully grown and sold as a multiclove bulb or head, but it also comes in several other forms. In the early spr...

(1 Votes)

Buttermilk Sour Cream

When you heat buttermilk until it curdles and then drain off the watery whey, the end result is this satisfying and rich alternative to s...

(1 Votes)

Bison "Cube" Steak with Fresh Figs

Even chef's like to play with words, which is how I came up with the name of this recipe. Cube steak is tough meat, pounded thin and bare...

(1 Votes)

Winter Vegetable Stew

There are few things as comforting as a bowl of homemade stew served on a cold day. With this recipe for Winter Vegetable Stew, you can warm up inside and out while enjoying a medley of flavors and vegetables. Featuring butternut squash, turnip, potatoes, a wide assortment of herbs and seasonings, and so much more, this vegetable recipe has plenty to offer.

(1 Votes)

Roasted Vegetable Stock

A good vegetable stock is just as significant as a good poultry or meat stock. Vary the character of the stock by choosing raw or cooked ...

(1 Votes)

Grilled Summer Peppers with Fresh Bay Leaves

Summertime's sweet bell peppers are a riot of lively color and flavor, and I serve them as often as possible, particularly when I fire up...

(1 Votes)

Pastel Omelet with Shiitake Mushrooms, Goat Cheese, and Fresh Herbs

No matter how you cook them, egg whites alone will never be as firm or have the richness of whites and yolks cooked together. Because of ...

(1 Votes)
Other cookbooks by the authors

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password