Tomato Soup Tébar
THE COOK’S TOUR Named for the always intriguing Spanish Jazz guitarist Ximo Tébar, this Iberian-influenced roasted tomato soup has two speeds. Served cold, my fave, it has one flavor palette …
Chet’s Char: Groovin’ Gravlax
Lox of Love Gravlax has a “lox” on smoked salmon. It puts the deli into delicious. Well, at least Google Keywords will be happy with that corny riff! Meet Chet’s …
Cauliflowah Cumin Chowdah
My confession: You know. You “experiment” in college. I used to be ashamed of it, but I can say it now: I love puréed soups! French cuisine’s powerful, simple heart …
Nubes de Maiz (Corn Clouds)
Corn cakes are always tasty, but really HEAVY. I love arepas, and corn bread, but even the “light” cornbread seems to collapse into this uncomfortable bulk after eating. So, after …
Baksheesh Popcorn
Why would I call this riff on my house popcorn a bribe (baksheesh)? Everyone who cooks for a family knows that there are a few things that will win over that …
Frangipane and Marmalade Tart
Frangipane and Marmalade Tart (Dairy Free) La Diva dei Dolci The Desserts Diva Italians love their tarts! Tarts, especially those with jam, are a staple of Italian breakfasts and snacks. It …
The Jazz Chef’s CrazeeCrumpets™
There are crumpet people and there are English muffin people. I count myself amongst the crumpet-crazy! I like the more defined holes that hide all of the bad-for-you-goodness of butter, and jam. …
Sun Ra Dog
Sun Ra was one of the most skilled and “out there” World Jazz synthesizer/pianists and bandleaders. He was also a vegetarian. To honor his complexity, we take the vegetarian dog …
The Jazz Chef’s World Pesto
Pesto once was an exotic revolution in American-Italian cooking. Today, it has become so ubiquitous that it shares space with the ketchup and the mustards in your condiment corner, and with …