Nourishing, vibrant, and served without pretension, Paella and Cioppino dishes have held a place of honor and practicality in homes for centuries in Europe. Seafood such as fish, mussels, clams, shrimp are favorites. Now adding a little spice to life, the fusion of Spanish and Italian flavors to make this Cioppino is absolutely fabulous!

In contrast with other citrus fruits, the peel of the kumquat is sweet and edible, while the juicy flesh is tart. This salsa starts out with a classic Mexican green table salsa and turning into a fun and creative salsa. The kumquats unique citrusy flavor makes it particularly tasty fish tacos and pork.

These fresh delicate spring rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.

Yes, it's a fusion of Chinese and Japanese flavors! The fermented red Miso and Shaoxing supplies all the punch of authenticity and honesty you need to make with this great Asian dish.

These kebabs have a lime with guajillo chile taste giving it a bright tangy taste and kick of heat. The robust black bean cuda is served on a plate with the shrimp kebabs laid over it. Great combination of flavors that comfort your palate.

Grilled redfish has a medium-dense, light meat with a mild to moderate flavor which is enhanced with a bright lemon butter wine sauce and a salty hint of capers. This recipe is a simple and quick which will delight anyone who is "hangry". I usually create a side pasta to provide a creamy comfort.

This salad has all the yummy parts of a good hearty salad with bacon, Gorgonzola, fruit, and other goodies topped off with a roasted tomato vinaigrette.

This creamy rich pumpkin soup is one of my favorite soups especially in the fall around Thanksgiving time. With the curry infusion, the pumpkin soup has a range of flavors ranging from spicy, savory to a touch a fruity sweetness. The sweetness comes from the chopped pear which gives it the lift on the flavor range. And then....plop the lobster tails in the center of the soup with siracha. Oh my....mouth is watering just writing about it.