The singular, compelling artistry of pianist Thomas Labé has been embraced by audiences and critics alike the world over. His 1987 debut at New York's Carnegie Hall (as First Prize winner of the Joanna Hodges International Piano Competition) was singled out by The New York Times as "the most interesting among the week's debutantes."

Thomas Labé's growing list of commercially released recordings has garnered exceptional praise in the international press including a "Best of the Year" citation for his debut recording, The Virtuoso Johann Strauss (1992). Click on any of the links below for complete information.

The Virtuoso Johann Strauss (1992)

Transcendental Bach (1994)

Liszt: Works for Violin and Piano (1997)

Howard Hanson: Works for Piano (2000)

Dedication: Music of Robert Schumann (2008)

Visions of Bach (2000) - compilation

Nostalgie: Original German Cast Recording (1992)
Click here for complete information and links to videos by Thomas Labé ranging from perennial favorites like Claude Debussy's "Clair de lune" to a world-premiere recording of Johann Sebastian Bach's monumental Organ Prelude and Fugue in B Minor in a dazzling piano arrangement.

Periodic updates on upcoming performances, recordings,and a list of what's currently on the music stand.

As a scholar of the piano repertoire, Thomas Labé has examined manuscripts and other source materials for composers ranging from Johann Sebastian Bach to Lionel Barrymore. His first publication as editor-in-chief, a landmark new edition of Robert Schumann's beloved Piano Concerto in A Minor ...

A periodically updated list of current research projects.

Find out what's on the Maestro's most recent recommended reading list, and what's currently on the nightstand.

A list of reliable and worthwhile links to libraries, archives, composer resources and more.


Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

These flaky, melt-in-your mouth pastries subtly flavored with gruyère are the perfect complement to a good glass of red wine.

Suppli al Telefono
This common Roman street food made from leftover risotto takes its name from the string of mozzarella which emerges from the center (hence the name "telephone cord").
Roasted Eggplant Caponata
Roasted eggplant, tomatoes and onions combined with olives, capers and garlic.
Available in most large supermarkets, Asian markets and health food stores, these soy beans still in the pod make for a simple and nutritious appetizer or any time snack.
Pot Stickers
Known as gyoza (in Japan) or mandu (in Korea) these filled pockets of dough are literally burnt (or stuck) to the pan then steamed. They should be served with a variety of dipping sauces.
Bin Dae Duk
A sort of Korean pancake made from mung beans. Normally served as an appetizer, it freezes well and can make a meal itself.
Eggplant Caviar
This spicy blend of roasted eggplant, garlic, Tabasco sauce, olive oil and lemon juice can be spread on cocktail bread or used as an accompaniment to meats and fish.
A kind of glorified toast, this recipe features cracked pepper sourdough bread topped with oven roasted tomatoes and fresh herbs.
A refreshing combination of ripe avocados, garlic, lime juice, cilantro and salt, guacamole is almost a meal in itself.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Golden brown on the outside, hollow on the inside, popovers are flexible enough for anything from a light brunch to a full dinner.

Classic Sourdough Bread
With a chewy crust, and a tangy interior with a beautiful crumb, making this bread is an artwork in itself.
Blistery on the outside, chewy on the inside, it's a challenge to make naan without a Tandoori oven.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Pumpkin Soup
This hearty fall/winter soup makes a delicious first course or, with a salad and some good bread, a complete meal.

Mixed Greens with Classic Vinaigrette
Make the dressing in advance at the bottom of the bowl, layer the greens on top and place in the refrigerator. Then simply toss and serve at meal time.
Greek Salad
Hearts of romaine, roasted red peppers, Kalamata olives and feta cheese, all tossed with a yogurt, lemon juice and fresh herb dressing.
Roasted Red Potato Salad
A simple salad of oven roasted potatoes tossed with red onion, parsley and mayonnaise.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Pizza with Homemade Mozzarella
The greatest pizza I have ever made (and maybe ever experienced).

Pizza with Fresh Tomatoes and Arugula
A layer of fresh buffalo mozzarella and tomatoes is topped with baby arugula leaves.

Pizza Margherita
The classic pizza which originated in Naples is a simple combination of fresh buffalo mozzarella and tomatoes topped with fresh basil leaves and a generous amount of olive oil.
Greek Pizza
Sauteed spinach, roasted red peppers, red onion, Kalamata olives and feta cheese give this pizza a Greek flavor.
Pizza with Roasted Yellow Peppers and Green Olives
Roasted yellow peppers and green olives drizzled with olive oil combine for a unique pizza.
Pizza Puttanesca
Puttanesca sauce, raw onions soaked in ice water and fresh arugula top this pizza.

Blue Crab Pizza
Pizza dough generously brushed with olive oil and topped with garlic, oregano and blue crab.

Roasted Eggplant and Balsamic Onion Pizza
Roasted Ichiban eggplants topped with carmelized onions.
Spinach, Sundried Tomato and Goat Cheese Pizza
Spinach and goat cheese make a perfect combination.
Pasta with Pesto and Grape Tomatoes
Classic Genoese pesto sauce (a blend of fresh basil leaves, garlic, pine nuts, parmagiano-reggiano and olive oil) is tossed with fresh pasta and halved grape tomatoes.
Pasta with Roasted Red Pepper Sauce
Fire-roasted red peppers are cored, peeled, seeded and crushed, then steeped in olive oil and flavored with lots of fresh basil leaves.
Pasta with Garlic, Sun-Dried Tomatoes and Crushed Red Pepper
Garlic and sun-dried tomatoes steeped in olive oil and as much "arrabiata" ("anger") as you like (in the form of crushed red pepper).
Pasta with Bay Scallops and Roasted Summer Vegetables
Tender bay scallops gently sauteed in garlic, olive oil and white wine are combined with roasted summer vegetables and tossed with fresh pasta.
Pasta with Shrimp and Roasted Red Pepper

An interesting twist on the Genovese favorite.
Pasta Puttanesca
An earthy sauce made with anchovies, olives, capers, tomatoes and lots of garlic.
Oven Candied Tomatoes
Vine ripened tomatoes are slow roasted then steeped in olive oil and fresh herbs for topping pasta, pizza or bruschetta.
Basic Risotto
This creamy dish of rice that still has a "bite" can range from the simple and classic Milanese (with saffron and parmesan) to the exotic.
Risotto with Zucchini Blossoms
Vegetable broth, sparkling white wine and julienned fresh zucchini blossoms create a great summer combination.
Wild Mushroom Risotto
A mix of sautéed wild mushrooms is folded into a creamy risotto made with red wine.
Wild Rice Pilaf
Diced carrots and yellow onion tossed with wild rice makes for a colorful, nutritious side dish.
Cajun Rice
A vegertarian take incorporating fragrant jasmine rice.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Crab Cakes
Chunks of lump crab meat encased in a light batter and pan fried to a gentle crisp.

Oven Baked Salmon
A whole salmon filet is slow baked in low heat with a moist and tender result.

Shrimp with Black Bean Sauce
Stir fried shrimp and vegetables finished with a spicy black bean sauce.
Grilled Chicken
Marinated chicken breast is grilled over a wood fire.
Pan Seared Yellowfin Tuna
Sushi grade yellowfin tuna coated with coarse ground coriander seeds and black pepper.
Chicken Stir Fry
Just about any seasonal vegetables can be added to make a satisfying stir fry. The secret is in the order in which ingredients are added to the wok.
Chicken Go-Gi
A chicken version of the traditional Korean Bul Go-Gi (barbecued prime slices of beef which have been marinated in soy sauce, sesame oil, with garlic, sugar and other spices).
Shrimp with Red Peppers and Peanuts
A simple and colorful stir fry with slivers of sweet red bell pepper contrasted with crunchy toasted peanuts.
Tandoori Chicken Skewers
Chicken scallops are marinated in yogurt, lemon juisc and Indian spices then grilled on skewers.
Creole Shrimp
More flavor with a lot less sodium than the commercially available creole seasonings.
Dhania Chicken
This spicy dish is great when served with injera and a lentil pilaf.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Pommes de Terre Savonette
These round potato "cakes" have a soft, creamy interior and a crispy, browned exterior. They make an easy and attractive side dish.

Classic French Fries
While the French and Belgians continue to argue over who really invented the fried potato, these chips are made with the skin on and with the traditional two dips into the oil.
Skin-On Mashed Potato Tower
Made with tender soft-skinned new potatoes, this tower of seasoned mashed potatoes makes a dramatic presentation.
Roasted Red Potatoes
Red potatoes are tossed with olive oil and roasted until tender and golden brown. Leftover, they can be combined with red onion, parsley and mayonnaise to create a quick potato salad.
Basic Potato Gratin
Nothing more than sliced potatoes, cream, butter and a hint of garlic baked to a golden brown in a deep gratin dish.

Roasted Fingerling Potatoes
These seasonal, diminutive heritage potatoes are packed with flavor.

Seasonal Vegetable Roast
One of the most flavorful and colorful ways to present a variety of seasonal vegetables.
Sautéed Spinach
Tender baby spinach is sauteed with shallots in olive oil and then finished under the broiler at serving time.
Tuscan Style Sautéed Spinach
Baby spinach is sautéed in olive oil with lots of garlic and crushed red pepper.
Sautéed Petit Carrots
Baby carrots are prepared in a classic French manner, cooked in a mixture of water, olive oil, butter and sugar until the vegetables develop a rich carmelized color.
Bhaigan Bhurta
An Indian dish of mashed roasted eggplant and tomatoes seasoned with red onions, garlic and spices.
Pan Roasted Corn
Fresh corn kernels are pan roasted in olive oil over high heat until they begin to carmelize.
Summer Vegetable Frittata
Farm fresh eggs and a well seasoned black steel pan make for a delicious frittata.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Apple Tart
Fresh apples are decoratively placed in a fluted tart crust and baked until golden brown.

Chocolate Gelato
This recipe mimicks the real thing (which must be made with unhomogenized milk and kept in a forced air freezer, both of which contribute to the inimitable creamy texture).
Cherry Chocolate Chip Ice Cream
Bits of fresh bing cherries mixed with small chocolate chips combine in this kids' favorite.
Plum Swirl Ice Cream
A plum cassis is swirled into an ice cream base made with plum liqueur in this decadent dessert.
Nectarine Ice Cream
Bits of fresh nectarine pulp and a hint of lemon juice flavor this ice cream best made at the height of summer.
Peach Ice Cream
Savory pieces of peach dot the texture of this simple ice cream.
Mango Ice Cream
Of all the ice creams I have made, this one is my favorite.
Blueberry Ice Cream
A subtly flavored fruit ice cream with a rich purple color.
Frutti di Bosco Ice Cream
It's farewell to the summer here with this "Fruits of the Forest" (mixed berries) flavor.

Strawberry Ice Cream
Chunks of ripe strawberries from the garden fleck this ice cream.

Dark Chocolate Raspberry Swirl Ice Cream
A raspberry reduction swirls through this decadent chocolate ice cream.
Blackberry Ice Cream
A purée of fresh blackberries adds a subtle flavor and appealing color to this simple ice cream.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

Fresh Fruit Smoothie
A delicious and satisfying combination of fresh fruits, yogurt and ice. A little goes a long way.

Sun-drenched lemons from the Isle of Capri create the ultimate after dinner apéritif (which can also be used for cooking).
Mango Lassi
This mildly sweet yogurt drink is the perfect foil to a blistery hot vindaloo.
Young's Double Chocolate Stout
Chocolate dark beer? Double chocolate stout? Yes! Mix it with Belgian raspberry Lambic for an other-worldly experience.

Click on any of the thumbnails below to view the recipe (use the handles
on the recipe window to increase the size of photographs and text).

All-Purpose Pasty Crust
This versatile crust can be used for just about any type of tart or pie.

Artisan Pizza Dough
A low yeast, high salt blend that benefits from several rises (including a cold rise in the refrigerator) and creates a thin, chewy crust.
Pizza Tomato Sauce
A mixture of tomato sauce and paste, garlic and herbs and a special ingredient makes for a pizza sauce with the perfect texture and consistency.
Fresh Straw and Hay Pasta
This is the colorful name that Italians give to the combination of pasta fresca and spinach pasta.
Rice au Beurre
This simple recipe for "buttered" rice can be easily molded for an attractive presentation.
Roasted Tomato Salsa
A medley of roasted tomatoes, onions, jalapeno peppers and garlic.
Cooking is my favorite form of relaxation and has a lot in common with giving a musical performance - both involve preparation and presentation. Click on the links below to view the ever-expanding body of animated recipes.



From artisan pizza to a Chinese feast, the cooking videos are coming soon!


Enter the gallery for photographs and information on some of my favorite kitchen gear. I'm not one for gadgets and gimmicks but this collection I find indispensable. Coming soon, cooking videos!


A periodically updated collection of some of my favorite online haunts, from sources for professional ingredients to exotic, special interest or novelty food items..

Horses came roaring into my life about eight years ago and they're here to stay! Whether charging over a course of fences, hacking around in the open pasture at sunset, or even grabbing a sandwich, a bag of carrots, and having "lunch" with the herd ...

Enter the gallery for pictures not only of my horse, but two dogs and a cow as well!

Videos of my horse in action.

Here are links to some of my favorite horse sites, for tack, apparel and more.

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