Food Processor

Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

A lower-carb alternative to pot stickers and other dumplings.

This dish is so good that if you ever share it with friends they’ll each be calling you the next week for home delivery. Ask for a generous tip.

Why roast the carrots? Well let me tell you, a roasted carrot will kick a boiled carrot’s you know what, any day. That’s why.

East Coast meets West Coast in this dish. Chowder plus Tex-Mex equals a really good idea in any direction!

Here’s a killer dinner that even a charging Pamplona bull would brake for. Olé!

Sweet and salty food . . . I can eat it at the same time? I’m there. How about you?

I’m famous for my sausage sandwiches . . . my homemade relish is the secret that makes them great. Double the relish recipe and use it on any Italian cold cut sandwich. Either traditional Italian sweet or hot pork sausage will work fine in this.

In France, I had some cèpes (wild mushrooms) cooked in duck fat—yummo! Being that I don’t kill many ducks and that I like wearing small sizes, I make these with EVOO at home. (Man, nothing beats that duck fat though! You should taste the potatoes boiled in it!)

Yup, this was a really good idea. Serve with oil-and-vinegar dressed slaw salad.

Serve all of these variations with tomato and onion salad or mixed greens and some good bread.

Serve these with olive oil and herb potato chips, available on the snack aisle of the market.

Serve with oil-and-vinegar-dressed slaw and specialty chips such as Terra brand’s Yukon Gold onion and garlic chips.