Chicken Piccata

Chicken Piccata

Chicken Piccata:4 servings Origins are unclear. First appearing in American (Italian) restaurants in the 1930’s. Originally made with veal, this technique can be used for many different types of meat, cut into a thin escalope. In Italy, Piccata is often served as a second course, after the pasta dish and Read more…

Bread

The Alchemy of Ayurveda

A Chefs journey into darkness and light I’m an American Chef stranded on a Pitta/Kapha island.  Egad, how to survive.  I’m not particularly interested in immersing myself into an exclusively Indian &/or Vegetarian Diet.  I do not drink much, but I want to consume an excellent adult beverage from time to time. So, Read more…