Scallops With Brie, Roasted Peppers & Basil | Illustrated Recipe W/ Veggie Version
Course: Appetizer Portion feeds: one Ingredients: 1 large dry sea scallop 4 fresh basil leaves 2 fresh mint leaves 1 red bell pepper Brie Black Pepper…
Seafood Soup With Udon And Coconut Milk | Illustrated Recipe
Portion feeds: 3 Ingredients: Jumbo Udon Japanese style noodles 7oz. serving package 8 oz. of button mushrooms 8 oz. of bean sprouts 1 14 oz. can…
Shabu-Shabu | Illustrated Recipe
Course: Very special dinner Portion feeds: 2 to 3 people Inspired by: A delicious meal I had in Takayama, Japan. Tools needed for this fantastic…
Baby Greens, Walnuts & Steak Salad | Illustrated Recipe
Ingredients: Apple: Cut one apple julienne style. Add a squeeze of lemon to keep the apple sticks from losing bright color. Caramelize onions: Walnuts: 1) Roast…
Crown Roast Of Lamb With Crunch Crust | Illustrated Recipe
Course: Super dinner for special occasions Portion feeds: Fantastic dinner for 3. Family style 6 to 8. Serve two rib racks to each person and add…
Lamb With Leek and Squash Puree
Course: Dinner Portion feeds: 3 Ingredients: Olive oil 1 acorn squash, approximated 4 cups 2 large leeks, approximated 4 cups ½ cup of parmesan cheese Milk…
Grilled Meat Tower
Course: Dinner Portion feeds: 2 Inspired by: A meal that was served at a table next to me, in a Budapest Restaurant. Ingredients: 1 red bell…
Salted Cod Fish Salad
Inspired by: Brazilian Bacalhoada Ingredients: 1 lb. of salted cod ( when purchasing your salted cod stay away from the less expensive package with…
Tsukiji Fish Market, Tokyo, Japan
Photographer Philip LePage is the Edge of Humanity Magazine contributor of these images. To see Philip’s projects click on any photograph. …
