While Julia Child used canned salmon, I love using fresh… in this case I used yesterdays leftovers

Better than Chinese Take Out - this isn’t the the cloying sweet General Tso you’ll find at most restaurant. The Better than Take Out version has a balance of vinegary, sweet and heat.

Delicious, crunchy… tastes like the tropics any time of year

Serve with a fresh salad for the perfect brunch

Imagine a clam soufflé made in a clam shell!… that’s the RI iconic “Stuffie”

This is a typical Portuguese dish of clams, pork, potatoes in a rich umami broth

This recipe offers a fragrant mouth watering combinations of flavor and texture.

Playing in the Kitchen with Chef Eric… amazing Maryland Crab Cakes! They have lump crab and very little filling, you’ll always get the amazing crab flavor with a great texture

Mala Shrimp ~ Playing in the kitchen with Chef Eric

I found some beautiful head on shrimp at the Asian Market; I had a craving for that great hot and numbing “mala” from Szechuan pepper corns

The Grateful Chef with Eric Eisenbud - FB Live January 8, 2020 - This for me is one of my favorite healthy & elegant meals. It’s a recipe where you can swap out the fish, the veggies and really just use what you have at home.. This is a perfect French presentation and always delicious

Playing in the Kitchen with Chef Eric

The Grateful Chef with Eric Eisenbud - FB Live August 28, 2019

The Grateful Chef with Eric Eisenbud - FB Live February 20. 2019