Whenever I return from a trip, I come back inspired to cook something from that area’s cuisine. October was a hectic month for me that included business travel to Baltimore and personal travel to Austin, Texas, and the spectacular wine country of Northern California. Here’s the Baltimore-inspired dish — crab-stuffed flounder.
What’s On The Menu
As I look back at another week of cooking for my clients, I’m amazed at the diverse tastes and needs they have.