Recipes

Glazed-over bananas   The USDA recommends 2 to 4 servings of fresh fruit a day. How you eat it is your business.   Ingredients: 2 tablespoons dark rum 2 tablespoons honey 1 teaspoon ground cinnamon 4 bananas 1 pint chocolate ice cream, or frozen yogurt   Preheat grill to medium-high direct heat.   In a bowl, blend rum,

[vc_row][vc_column][vc_column_text] Salmon cupcakes This is the recipe that got me started on savory cupcakes. It was inspired by the name “fish cake” which always made me laugh when I thought of a cake made with fish. My original salmon cupcakes were bite-size and I served them as

[vc_row][vc_column][vc_column_text] Beanie Sliders Veggie burgers get a bad rap—and for good reason. They are usually thin and dry with a hint of sawdust. These kid-friendly sliders are luscious and satisfying. They deliver lot of healthy protein, fiber, and nutrients, with none of the saturated fat and all

[vc_row][vc_column][vc_column_text] Smashed potatoes I am a total potato slut. As soon as I see a well-prepared spud, my willpower disappears, and despite my best intentions I can’t control myself from hoovering down everything within arm’s reach. Fresh-cut, extra-crispy French fries (ideally with aioli) top my list, but

[vc_row][vc_column][vc_column_text] Shrimp on the barbie Whether these shrimp are cooked on the stove or an outdoor grill, they disappear faster than Barbie can change her profession. Note to self: When traveling with a suitcase full of plastic dolls and chef’s knives to countries where “Shrimp on the Barbie”

[vc_row][vc_column][vc_column_text] Cucumber shooters As a kid, my mother sent me to a variety of after-school art classes. Over the years I became comfortable working in many mediums—all of which have served to help me create the images and build the objets d’art that have become my signature

[vc_row][vc_column][vc_column_text] Faux Fries Who doesn’t love French fries for dessert?!   Ingredients: 1 loaf of pound cake (store bought, such as Entenmann’s) 1 fast food cardboard French fry container (ask politely and you shall receive)   Preheat oven to 350°F Trim the dome off the top of the loaf and a thin layer of

[vc_row][vc_column][vc_column_text] Crackerjack soup Every once and a while you’ve just gotta think outside the box—the Crackerjack box that is. This savory-but-sweet peanut soup has its roots in Georgia. I’ve swapped out several of the traditional ingredients and replaced the cream with coconut milk. It adds a layer

[vc_row][vc_column][vc_column_text] Chocolate wontons Think about how much you love crispy, crunchy Chinese or Vietnamese spring rolls. Now imagine how good they would taste if you replaced the bamboo shoots, water chestnuts, green onions and so on with melted milk chocolate, gooey caramel, crunchy peanut butter and slices

[vc_row][vc_column][vc_column_text] Cereal killer soup I made this soup in a breakfast-for-dinner episode of Surreal Gourmet. My guests were a group of Toronto taxi drivers who worked the all-night shift and were accustomed to eating dinner after the sun rose. They came from all walks of life and