Chef Michael Salmon - Join me in my Kitchen
My Rosemary Steak Rub is my “go-to” spice mix when grilling meats in the summer. It is amazing on beef, chicken and pork.
This salad combines baby greens with a Shallot-Walnut Dressing and Goat Cheese Custard. I like to serve it with seasonal vegetables and my homemade Thyme crackers.
Chimi Churri Sauce is an uncooked sauce that originates from Argentina and is excellent on grilled meats from beef to chicken.
Halibut has always been one of my favorites and when it is combined with Olive Tapenade and a light lemon butter sauce…I am in Heaven.
My “German style” Baked Apple Pancakes are cooked in small cast iron skillets with raisins and cinnamon, and finished in the oven.
My homemade Rosemary Crackers are quite easy to make and elevate soups, salads and cheeseboards to a new level.
Pici is Tuscany’s signature pasta and is quite simple to make with common kitchen ingredients. No fancy tools or ingredients necessary.
Homemade sausage is fun and easy to make. This garlic sausage has a hint of Provence and is served over ratatouille.
Ratatouille is a cooked vegetable dish that comes from France and features eggplant, zucchini, tomatoes and bell peppers.
Apple-Cinnamon Cake This Apple-Cinnamon cake is not only a show stopper, but it is also very tasty. It is hard for me to decide whether this recipe, or my Apple-Cider Doughnut Muffins are my favorite fall breakfast pasty. I prefer using “tart” Granny Smith apples […]
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
