How do we at Reflux Gourmet like to handle stress? By eating, of course! We asked Chef Ken to share a recipe with our amazing community that can be as varied as everything that may be just around the next corner. A celebratory brunch? A spur of the moment lunch? Dinner after a long day? Well, the answer is always crepes.
Chef Ken Frank shares his cherished recipe for a flavorful autumn salad. Enjoy!
So many ingredients in our cupboards hold long established powers of protection and healing.
With the farmer’s markets reaching their stride, now is the time to celebrate summer produce. This chilled soup is a favorite of mine – easy to make in advance and a bright starter for a hot summer day.
When cooking in winter, I am always drawn to root vegetables. There is something steadfast and comforting in a root – the very thing whose entire purpose is to ground, grow, and nourish the rest of the plant
Spring brings lots of fresh green treats from the garden, asparagus is easily my favorite, especially because it tends to be one of the more reflux friendly vegetables.
