About  three years ago (after 19 years of cooking), I finally reached the point where I felt comfortable “going off the range” and ad-libbing my own recipes. (I need to credit the Tom Colicchio’s book, “Think Like a Chef” and many episodes of “Top Chef” for encouraging to do this.

Below are some of the recipes I have ad-libbed. I am ALWAYS looking for more ideas (please email me). Enjoy!

• Cinnamon- and Ancho Chile-Rubbed Venison Medallions
• Pan-Roasted Tournedos of Lamb with Rosemary a la Tom Colicchio
• Sicilian Pistachio Pesto with Salmon
• My “Drinking Alone” Evening – Seared Tuna With Lavender and Pistachio Paired with a 2004 Vosne-Romanée Pinot
• Lebanese Chickpea “Burgers”
• Baked Penne: Pumpkin- and Cashew-Style
• Coffee-Rubbed Bison Filet

In addition, I like to use the following “Kitchen Essentials” when I cook. (I don’t get any royalties for these endorsements.)