About Bob Kinkead

Caramelized Onion, Walnut, and Roquefort Tarts by Bob Kinkead

Caramelized Onion, Walnut, and Roquefort Tarts

Aug 31, 2004 by Bob Kinkead

These rich and tangy tarts are filled with sweet, caramelized onions, crunchy walnuts, and Roquefort cheese. Serve as appetizers or a first course.

Grilled Swordfish Puttanesca with Fennel and White Beans

May 05, 2004 by Bob Kinkead

Swordfish (or tuna or marlin) is grilled and served on top of classic Italian puttanesca sauce: tomatoes, onion, garlic, peppers, olives, and basil.

Pecan and Carrot Cake Roulade by Bob Kinkead

Pecan and Carrot Cake Roll

Apr 23, 2004 by Bob Kinkead

A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.