Jackie Gordon Singing Chef
Learn how to add more delight to your dishes with ten tips and recipes from Jackie Gordon, The Singing Chef!
Join our mailing list NOW!
Get my FREE gift: Ten Easy Ways To Make Your Food More Delightful when you sign up for my mailing list. (COMING SOON!!!)
PLUS! You’ll be the first to hear about on upcoming events, shows, new recipes, giveaways and more!
Your privacy is very important to us. We do not share your information and you may safely unsubscribe at any time.
Welcome to the New Website
WOOT!!! We’ve pulled off the veil on the new mobile-friendly Website and blog! Please be patient as we tweak and polish it.
What if you had your way with the classic Cobb salad? As Frank Sinatra sang, “I did it my way.”
This is a Cobb salad that met up with a Niçoise salad that rejected its own fishiness. Not that I hate fish, but I thought if I add tuna and anchovies to this salad, on top of all the other things I already added, things would have definitely been a little fishy. ba-dum-bum-CHING
What if you left the rice out of the sushi? Well, the smarty pants in the room would say that’s just “sashimi” and they would be correct. I use chicken instead of rice in these baked, nori-wrapped, veggie-stuffed chicken sushi rolls. They say sayonara very quickly when I serve them. They’re low-carb, gluten-free (when the sauce is made with gluten-free soy) and very tasty.
Vanilla Bean Pavlova with fresh fruit
Ethereal… that’s my experience of a well-made Pavlova. I fell hard for this dessert when I first had it in Australia. There’s something about the contrast of the pillowy soft sweetness of the meringue against the cool lusciousness of the whipped cream and the sparkle, tang and varied flavors and deliciousness of the fruit. Passionfruit is very common in Australia, but not so much in New York. Whenever I see it here it’s a SIGN that I must make a “Pav” as it’s called down under.