Tag Archives: tomato

Moussaka

June 7, 2013 by Jim Feldman

This wonderful Moussaka dish uses a generous amount of Eliunt’s Anfora Extra Virgin Olive Oil. The oil adds a magic touch, allowing the natural flavors of the food to dance on your palate. INGREDIENTS: 3.5 ounces Parmesan Cheese 3-4 Eggplants … Continue reading →

Posted in Entree, Recipes, Recipes We Love | Tagged bechamel, bell pepper, carrot, cheese, cinnamon, eggplant, garlic, lamb, onion, oregano, thyme, tomato, white wine | Leave a comment

Mediterranean Lamb Chops

June 7, 2013 by Jim Feldman

The secret to these delicious lamb chops is the use of Eliunt Holy Oil Extra Virgin Olive Oil. The bitter, grassy taste of this oil adds sophistication and flavor to a simple meat dish. INGREDIENTS: 1 tube of Eliunt Holy … Continue reading →

Posted in Entree, Recipes, Recipes We Love | Tagged green olive, green pepper, lamb, olive, olive oil, pepper, tomato, yellow pepper | Leave a comment

Tomato Vinaigrette

March 22, 2013 by Jim Feldman

“Do you find yourself searching for that Go-To dressing for your favorite salad or fish? Look no further, this vinaigrette will do the trick!” INGREDIENTS: 4 or 5 slices of thick cut Bacon, medium to large dice ¾ lb fresh … Continue reading →

Posted in Recipes, Recipes We Love, Side Dishes | Tagged arugula, bacon, balsamic vinegar, garlic, red wine, sea scallops, tomato, tomato seed oil | Leave a comment

Short-Ribs Braised In Sake & Kelp Stock

February 11, 2013 by Jim Feldman

By Hiroko Shimbo If you never tried my method of preparing short-ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp … Continue reading →

Posted in Entree, Recipes, Recipes We Love | Tagged hiroko shimbo, honey, Japanese, kelp, prunes, rice vinegar, short ribs, soy sauce, swiss chard, tomato, worcestershire sauce | Leave a comment

Asian Braised Fish, with Bok Choy & Ginger

November 27, 2012 by Jim Feldman

Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using. INGREDIENTS: 1 ½ pounds Tilapia, Cod, or Halibut fillets (about 1 inch thick), skin removed, … Continue reading →

Posted in Entree, Recipes, Recipes We Love | Tagged bok choy, ginger, jennifer clair, sake, scallions, seafood, soy sauce, tomato, white wine | Leave a comment

Persian Salad

February 3, 2012 by Jim Feldman

Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. A delicious refreshing salad for her Persian Dinner. Continue reading →

Posted in Recipes, Recipes We Love, Side Dishes | Tagged cucumber, mint, olive oil, Parvaneh Holloway, Persian, salad, tomato | Leave a comment

Ten of the world's finest Extra Virgin Olive Oils sought out by an international team of experts, a guided tour of global flavors and usage ideas.

Spice Master Lior Featured in The New York Times Sunday Magazine

"There’s an eschatological thrill to walking into La Boîte" Read More»

Just in time for the Holidays, this excellent Balsamic Vinegar of Modena is perfectly aged and beautifully packaged. A perfect gift for your favorite home cook.

Hiroko Shimbo's breakthrough cookbook illuminates American home cooking with Japanese ingredient and simple recipes.

"a simple Japanese pickle that highlights the quality of the ingredients used, and a great way to work out some aggression in the kitchen."

Our colleague and friend, chef Hiroko Shimbo, has illuminated the world of fine Japanese ingredients for us. This collection of Japanese Pantry Essentials provides you with a full palette of possibilities.

Examiner.com profiles Jim, The Ingredient Finder

Stop and ask someone what job they would choose if they could do anything they wanted to... Read More»

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