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Sockeye salmon doesn't have as much fat as King Salmon, but what it lacks in oil it more than compensates for with its vermillion hue and endless flavor. Like chicken breast, Sockeye salmon can easily be overcooked, which is why this slow roasting technique works so well. By putting the salmon in a low...

With four components, that need to be finished around the same time, this isn't a simple dish, but with a diverse array of colors, flavors and textures, its well worth the effort. First there's a bed a of creamy polenta infused with the bold color and flavor of roasted piquillo peppers. Then there's the...

This verdant risotto uses a savory vegetable stock as its base and is finished with the intense color and aroma of fresh basil juice. The last minute addition of some pecorino romano not only adds body but boosts the glutamic acid content of the risotto making it the perfect foil to serve the buttery...

This fun take on a bacon and eggs breakfast makes for a perfect hors d'oeuvre that's instantly recognizable and yet novel. The "bacon" is made with Otoro (tuna belly) that's been cured with smoked salt and maple syrup. The salt draws out liquid from the tuna giving it a firmer texture while imbuing a...

These elegant spring rolls have tuna, avocado and molten brie rolled together with nori. Dipped in a wasabi balsamic sauce, they taste a bit like a crisp bite of sushi. With creamy avocado, molten brie and tender tuna wrapped in nori and a shell so crisp, it shatters, these aren't your run-of-the-mill spring rolls....