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Starters

  • 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 Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batc...

  • Over the years I've prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to - the Clams Casino at T...

  • 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...

  • I made several versions of this classic (I think), with slightly different sauces, and with different spellings... I think this is the correct spelling for the dish - Crepes le Soir, but I've see it s...

  • 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...

  • Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béar...

  • French Onion Soup. You could easily write an entire, publishable, usable cookbook about nothing but French Onion Soup recipes. Personally, I make about 10 versions, but only 2 or 3 are favorites. ...

  • When I first learned this recipe I thought that I had reached the pinnacle of the culinary arts. At the time, I was working in a restaurant, Allison's, which would eventually house my often referred ...

  • 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!...