The Condensed Chef
Fine Food in Just Minutes
By Doug Anderson

Chili-Crusted Atlantic Salmon Over Sweet Potato and Yukon Gold
Ragout With Spicy Remoulade and Wilted Mustard Greens
Link to Bulletin 024, March 6, 2003

Grilled Portobello Caps with Pesto and Cheese
Reprinted from Bulletin 087, February 8, 2004

Wok-Charred Salmon Salad With Chinese Mustard Sauce
Reprinted from Bulletin 088, February 15, 2004

Chevre-Stuffed Roma Tomatoes with Grilled Jalapeños and Red Bell Pepper Coulis
Reprinted from Bulletin 093, March 21, 2004

Vegetarian Spring Rolls with Spicy Dipping Sauce
Reprinted from Bulletin 095, April 4, 2004

Rice With Curried Lentil Puree
Reprinted from Bulletin 098, April 25, 2004

Pan-seared Alaska Halibut Over Red Fresno & Kiwi Salsa
Reprinted from Bulletin 100, May 9, 2004

 

The Cheapskate Chef
Cooking For Yourself On A Budget
By Doug Anderson

Ramen Foo Yung
Reprinted from Bulletin 504, February 12, 2012

Ultra-Creamy Macaroni and Cheese Primavera
Reprinted from Bulletin 505, February 19, 2012

Homemade Chicken Fingers with Sweet and Spicy Dipping Sauce
Reprinted from Bulletin 506, February 26, 2012

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