Light Crispy Calamari

We've all had Calamari that is so heavily breaded with a dense heavy and soggy crust that it's hard to taste and enjoy the calamari. Breading on deep fried foods should complement, not overwhelm the main ingredient. A light crispy crust gives you the pleasure of the crunch while celebrating the divine texture and flavor of the calamari. Here is artSAVOR version that is wonderfully delicious and a cinch to make.

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Chicken Tamarind

artSAVOR 50 paired with the sweet tartness of tamarind paste elevates the flavor symphony of this dish to the ninth level. The addition of the fried quail egg is a ray of sunshine in the presentation of this heavenly dish.

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Iceberg "Steak" Salad

This simple, yet elegant salad offers an array of flavors and textures from smoky, savory and pungent to crunchy, nutty and creamy brought together by artSAVOR 75. It is a great prelude or grand finale to your simple or multi-course dinner. To make it even more effortless, you can add my magical artSAVOR 75 to your favorite store bought vinaigrette.

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Braised Lamb Shank

My tremendously versatile artSAVOR 21 for meat sauce is packed with flavor and can be used in many different ways, including braising different cuts of meat on- or off-bone. I love using artSavor 21 for a beautiful slow braise of Lamb Shanks. Aside from making the meat so incredibly tender it falls from the bone, it also gives this dish a divine aroma, which is uncharacteristic of lamb.

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Grilled Whole Salmon

Once in your life you need to grill a whole salmon. Beyond the reason that it so delicious, is the untouchable street cred you will get by roasting a whole fish. Don't be afraid, this is so incredibly easy! After you've done it once, you will jonesing to do it again!

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Braised Beef with Dried Limes

I love doing a braise, as there is hardly another cookinbg technique that asks so little yet gives so much. Anyone can become a kitchen hero with this method, as long as you remember four simple steps: Sear, Sauté, Deglaze and Braise. Then you must be patient and wait as the braise fills your house with the most enticing aromas! Here I’m using artSAVOR 21 and dried limes with beef sirloin, to achieve a very different but robustly delicious flavor.

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Sautéed Shrimp Cocktail

Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are flash sautéed in a wok, which brings out their sweetness and allows them to absorb the artSAVOR seasonings. The shrimp is tender and melts in your mouth. The sauce is tangy, spicy, smoky and the super savory umami factor is off the charts.

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Chili with Beans & Corn

You can easily lose your enthusiasm if you have to search and shop for ingredients every time you are inspired to create. I accomplish this by having artSAVOR mixtures as well as pre-seasoned proteins both raw or cooked in the refrigerator awaiting to be transformed into deliciousness. Here is what I created with some uncooked ground beef artSAVOR 20 mixture in the refrigerator.

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Ultimate Savory Steak

The unique flavor combination of black pepper, coriander, Middle Eastern leek and sumac adds just the right amount of zest to your favorite cut of meat. I prefer beef tenderloins, but this will work on any steak. It stands up beautifully to high heat from a hot pan to grill. Either way, make sure your meat is room temperature before you start cooking.

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Mouthwatering Lamb Rack

Lamb was very much part of the cuisine of my childhood. Roasted lamb rack makes a dazzling main dish as it is elegant and sophisticated and surprisingly easy to make. The combination of the herbs and spices in my Blend makes it so tasty and easy to pair with a variety of sides, from rice to salad, roasted vegetable or potato gratins.

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Luscious Flavorul Pork Rack

Every day is a day to celebrate life and live in the moment. There is no reason to wait for the holiday season to have this healthy, lean and elegant piece of meat as we should celebrate life on a daily basis. You can always ask your butcher to prepare the rack for you. artSAVOR 40 seasons and infuses your pork, making it tasty and juicy. You can always add a soft creamy cheese or chutney for additional flavoring.

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Tender Pork Ribs

For years I would not think about making ribs because I thought it was very difficult and required special techniques and equipment. The first time I made them with my artSAVOR 49, I was so surprised at how easy it was. I did not even need to boil the ribs first. If you like BBQ sauce glaze, brush your favorite sauce on the ribs about 20 minutes before they are done or when you take the ribs from the oven.

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Zesty Chicken

artSAVOR 50, spiced with black pepper, paprika and lime, has just the right amount of kick and zestiness for chicken. This recipe works equally well when roasted in a pan with vegetables. Simply dice your favorite root vegetables (such as carrots, potatoes, and turnips) and coat with some of the herbed oil, separate from the chicken. Place vegetables in a roasting pan. Place chicken pieces on a rack and put the rack in the pan on top of the vegetables and roast.

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Aromatic Savory Fish

From a crazy busy quick weeknight dinner to an elegant sit-down celebration feast using an inexpensive piece of fish to Chilean Sea Bass, artSAVOR 60 does the magic for you and helps you achieve ultimate taste, aroma and presentation. This is the easiest, most delicious cooking without compromise.

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Divine Vegetables

Mother nature has given us a bounty of wonderful, tasteful, aromatic herbs and spices with which to season our food. There is no need to take a beautiful, colorful and vibrant piece of vegetable and mask the natural deliciousness and sugars with cream, mayonnaise or cheese. artSAVOR 70 enhances the natural flavors that come from soil, sun and water, while complementing and adding color and flavor to vegetable dishes of all kinds.

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