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The Experimental Gourmand now on

UPDATE: Due to the editorial changes that took place at in 2013, I decided to remove my recipes from their website, as my content no longer fit with their website’s mission.

For those who follow me on Facebook and Twitter, you’ve already seen my exciting news, but I wanted to share this with everyone who drops by this site, too.  Thursday, I announced that I’ve published some of my recipes on, a site that lets you search for dishes to make based upon entering the ingredients you have in your cupboard.  For those who are based in the New York City area, you can also link your account to a D’Agostino loyalty card to make this an even better way to maximize those grocery-store dollars.  Hopefully, this service will be available for other stores’ cards soon.

Here’s what I’ve uploaded to the site so far:

Quinoa with Broccoli – super simple to whip up for a quick weeknight dinner or for lunch

Salad with Balsamic Vinegar-Fig Reductionfull of greens and goodness, this is a unique way to use up that bottle of balsamic vinegar that’s been lurking the bottom of your kitchen cupboards

No-Mayonnaise Carrot Salad – light, refreshing, and with a hint of smokiness from the cumin-scented dressing, this is a perfect salad for summertime picnics or barbecues

Seared Scallops with Parsley Salad and Bacon – this dish was the hit of a luncheon that I hosted for some friends.  The original post also walks you through a step-by-step tutorial on cooking scallops

Smoked Salmon Hash – I’ve reposted this recipe several times in round-ups for entertaining, holidays, and brunch.  It is super easy to make and is so delicious

I hope that you go to and check out the recipes from the amazing food writers who are listed there.  I’m honored to be in such great company and am looking forward to posting many more great meal ideas on their site.  One word about my profile picture on the site, it was taken by my friend Kim Elphinstone.  I had brought him a half a batch his favorite cookies, Chocolate Chip with Sea Salt, for his time and photographic skills.  After several hours of shooting, I was ready for a snack so I started to dive into them.  Turned out that they were the perfect prop!  (Yes, I did eat that cookie when we were done.)

Buon appetito!

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