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Cold Dish

  • This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that... including dinner at home. ...

  • This is the Baba Ghannuj recipe that I developed for Baby Watson's outlets in the Boston area. This is a bulk recipe, but scales down, in concept at least, quite nicely. This is a great dip, or appe...

  • This is the Caesar Salad I served at the Backstage Restaurant, and probably other places over the years, prepared in the kitchen, and with a basic Caesar Salad Dressing... Recipe link is down below....

  • This is the Chef Salad I served at the Backstage Restaurant in New Hope, PA, and is pretty much standard fair. Serve with choice of dressing and maybe a nice roll....

  • Straightforward Good Old American Chicken Salad; this is the Bulk Recipe I developed for Baby Watson's. The only thing that stands out here are the raisins; not sure if that was a regional thing - Ne...

  • This is just about the easiest and most elegant thing you can make, if you can afford Jumbo Lump Crabmeat. The only secret to this recipe is the freshness of the crabmeat, and the quality. Use the f...

  • This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason bei...

  • This is where Baby Watson's Guacamole comes to life. Add my Guacamole Mix, recipe link below, to some Avocadoes, and puff... World Class Guacamole!...

  • A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever your choice, the outcome from this recipe is rich and delicious. So,...

  • Otherwise known as Peel-and-Eat or other such local names, the idea is the same; Shrimp boiled or steamed, or sometimes sautéed or baked, and seasoned with Old Bay or other nautical spices, served col...