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Guest Chef Ronnie with Ronnie's Sushi shows how to prepare Mongolian beef. He says this recipe is not restaurant-style but is less complicated and very easy to make at home. It serves 4 people.
Chef Al Levinsohn pulls this recipe out of the archives to create a tuna salad a la Nicoise with mustard vinaigrette and olive tapenade. This recipe will serve six.
This is one of my favorite preparations of fresh halibut. Not only is it great for halibut, but it's great with black cod, ling cod and pretty much any kind of white, flaky fish.
This week's What's Cookin' doesn't feature much cooking at all. This pasta dish -- pasta, pesto and peas -- is a great no-cook dish except for the pasta.
Chef Al Levinsohn shows how to prepare fried oysters with Roquefort cole slaw and a handmade barbecue sauce.
Guest Chef Guy Conley of Ginger shows Chef Al how to prepare a delicious halibut chutney, perfect for fresh-caught fish.
Guest Chef Roseli Anzilotti shows us how to make a Brasilian Empada. This recipe gives you some freedom in choosing your own filling.
Chef Al shows us how to make cream of asparagus soup, a creamy vegetable mix that can host a variety of garnishes.
In this summery dish, Chef Al uses hothouse tomatoes, avocado, endive and shrimp to make a delicious salad.
It's another two-fer just in time for summer with a pair of quick chilled soup recipes that can be made with fresh ingredients from the garden and served on a warm day.
There are dozens and dozens of variations on curry dishes, but this is a quick and easy curry recipe that includes instructions for making Thai basil oil and red chili oil, which are both drizzled on top of the cooked chicken and potatoes.
Chef Al Levinsohn was born in Southern California and raised in the Seattle area before moving to Alaska. He began his career working for Seattle-area hotels in the late 1970s, where he was promoted to his first sous chef position at the age of 18.
Calculate the amount of calories in your dinner salad, without the dressing of course!
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