Boneless Chicken with Sausage Pecan Stuffing: Nothing Complicated?
I told Janine I wasn’t going to cook anything complicated this weekend. Maybe just something quick and easy or maybe we would go out for dinner. Either way, I figured we would just take it easy. It was...
View ArticleSeafood With Saffron Rice: Paella’s a Party, Pilaf’s a Bust.
I used to call this dish paella until my interpretation of it was questioned by a certain wisenheimer friend of ours. We invited him and a bunch of other people over for a paella party a while back....
View ArticleSeafood Marinara? Janine Knew Something Was Fishy…
I was milling about the seafood section of our local grocery store the other day trying to decide what to make for dinner. Nothing in the display case inspired me. I eventually noticed the fish monger...
View ArticleOsso Buco with Gorgonzola Polenta: Rely on the Braise To Earn Kitchen Praise
Have you ever cooked a meal for a large group of people and became overwhelmed by trying to do too many things at once? It happens to me all the time. Professional chefs are taught the secrets to...
View ArticleBook Review: Ratio by Michael Ruhlman – An Overlooked Culinary Classic
Ratio by Michael Ruhlman just might be one of the greatest cookbooks ever written. It is one of the few books in the genre that actually teach you how to cook. Most other cookbooks are nothing more...
View ArticleFluke Francaise: A Fisherman’s Secret is Not Always the Bait
Fluke fishing season opened in New Jersey last month. Hordes of recreational fisherman from sandy hook to Cape May have begun dragging bait and lures across the sandy ocean bottom with hopes of...
View ArticleAvocado and Tomato Salad with Lemon-Thyme Vinaigrette: Summer on a Plate
This dish is a light and refreshing summer salad that is very easy to prepare. A lemon-thyme vinaigrette accentuates the creaminess of the avocado and the sweetness of the tomatoes. A variety of...
View ArticleFaux Risotto: Don’t Stir The Pot
I vaguely remember discovering this technique about ten or fifteen years ago in the dining section of the New York Times. I believe it can be attributed to Gray Kunz, who was the head chef at...
View ArticleFlammekueche (Onion and Bacon Tart) – Twenty Years of Planning for 20 Minutes...
This dish turned out to be a pleasant surprise. The recipe was unbelievably easy to prepare. The final result was much more sophisticated and refined than I had imagined. I can’t believe I waited over...
View ArticleMussels Meuniere: One Man’s Staple is another Man’s Fad
A while back, I attended a business dinner at a trendy New York City restaurant. One of my colleagues was a middle-aged publishing executive with an ivy League education and a privileged upbringing....
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