chef Michael Smith

Winter is in full swing here in LA with a high of 60 and lows of 40.. not  quite the winters that we are used to, but we should be taking a quick trip  to Big Bear soon to hopefully catch some snow.  Maybe, just maybe, we will  actually be able to put on a winter coat and crack out the extra warm

thai coconut curry soup

Winter is in full swing here in LA with a high of 60 and lows of 40.. not quite the winters that we are used to, but we should be taking a quick trip to Big Bear soon to hopefully catch some snow. Maybe, just maybe, we will actually be able to put on a winter coat and crack out the extra warm

Still Cracking » Its Your Time To Laugh!Potato Bacon Cheddar Tart By Chef Michael Smith - Still Cracking

Still Cracking » Its Your Time To Laugh!Potato Bacon Cheddar Tart By Chef Michael Smith - Still Cracking

Michael Smith, Old Fashioned Beef Stew I never have red wine, so I either use a bottle of beer or more beef stock. Best stew ever, as long as you take the time to brown the meat!

Michael Smith, Old Fashioned Beef Stew I never have red wine, so I either use a bottle of beer or more beef stock. Best stew ever, as long as you take the time to brown the meat!

Thai Chickpea Coconut Curry--I used a tablespoon of red curry instead of a teaspoon, and added some hot pepper flakes, because, well, that's how I roll...  If I made again, I'd cut the peanut butter back to about 1/3 cup instead of 1/2.

Thai Chickpea Coconut Curry--I used a tablespoon of red curry instead of a teaspoon, and added some hot pepper flakes, because, well, that's how I roll... If I made again, I'd cut the peanut butter back to about 1/3 cup instead of 1/2.

Michael Smith's Favourite Maritime Seafood Chowder. Love Love Love this recipe. A complete winner. I use shrimp, lobster, crab, mussels and baby clams. An absolute winner every time I make it. Goes awesome with biscuits!

Michael Smith's Favourite Maritime Seafood Chowder

Michael Smith's Favourite Maritime Seafood Chowder. Love Love Love this recipe. A complete winner. I use shrimp, lobster, crab, mussels and baby clams. An absolute winner every time I make it. Goes awesome with biscuits!

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