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…
Sushi Bowl | Illustrated Recipe
Course: Dinner Ingredients: Cucumber Scallions Jalapenos Sweet onions Fresh seafood of your choice Sushi rice Seasoned rice vinegar Sesame seeds Pickled ginger Soy sauce Directions: 1)…
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…
Stuffed Shrimp Appetizer | Illustrated Recipe
Ingredients/directions: Preparing the stuffing: Cook the peppers with olive oil until it caramelizes. Add the onions at the end of the pepper’s…
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. …
