Last week, Heather Roberts  invited me back to do another cooking demo on her locally produced lifestyle show called  ciLiving  on WCIA. I chose to showcase a new French recipe I developed based on a dish we ate on our recent trip to France (also see my France travel blog ).  On this trip, we booked a 6-day riverboat cruise with a French company called CroisiEurope and they had a great chef onboard. We ate the best gourmet French food for breakfast, lunch, and dinner every day for a week. And we wine for lunch and dinner. And all the champagne and cognac we could drink. It was foodie heaven! Our onboard chef was a big fan of nouvelle cuisine,  which has been all the rage in France since the 1970s. Popularized by Chef Paul Bocuse of Lyon, this cuisine is more of a philosophy than a style of cooking. Using high quality ingredients, simple cooking methods, and beautiful presentations, every dish we ate on the cruise was artistical...

A couple of weeks ago, Heather Roberts , the co-host and producer of  WCIA's ciLiving invited me to do a cooking demo on her show. I chose to showcase one of my favorite recipes -- a restaurant-quality ramen noodle soup that is so easy to make at home.  Good soup always starts with a good broth, and this broth is made from a combination of miso paste (fermented soy beans), chicken base, and vegetable base. As with all soups, the more garlic and onions you use, the better the broth. Add some noodles, some protein, and your favorite veggies, and now you have a one-bowl meal that's both satisfying and delicious. You can taste this soup on August 1 when I will be teaching how to make this exact recipe at one of my "Flavor Principles of Ethnic Cooking" classes at Phillips Recreation Center . Also on the menu for the evening is Tuna Tataki with Ponzu Sauce, Yakitori (Chicken on Skewers), and Ohitashi (Sesame Spinach). As with all my dinn...