After my successful experiment with homemade linguine noodles over the weekend, I decided to make some spaghetti. Over the years, I’ve learned to experiment incrementally to see what my flavor limitations are. Like with bread, pasta is 95% flour. That means that you’d have to add a lot of anotherRead more
I’ve been trying to get some of my pan sauce recipes online lately so the wife can cook them when I’m not around. Chicken Marsala is her favorite.
I love veal scallopini served with almost any pan sauce, but my favorite is piccata. Whenever the wife and I eat at high-end restaurants, I usually order the veal picatta as a way to gauge the quality of the kitchen. But more times than not, I prefer my own versionRead more
I’ve never been a big fan of grilled chicken, especially at restaurants. You end up paying too much money for an extra thick, chewy chicken breast that tastes like water with a thin coating of whatever sauce you thought would make this version of charred bird would taste better thanRead more
We make pestos pretty frequently, but that’s mostly because the herbs in our garden need to be trimmed occasionally. I made one the other day to dress some lamb. It always surprises me when people are impressed by homemade pesto. It literally takes two minutes to make.
There are a thousand recipes for greens out there, and I’ve tried a lot of them. They’re all pretty good, but some are more complicated and don’t offer much of a reward for your hard work. I’ve come to rely on a relatively simple recipe that makes sweet and spicyRead more
Most people aren’t familiar with bulgur, but it’s just cracked wheat. Think of it as a cheaper and puffier version of cous cous. It’s probably the easiest grain in the world to cook. All you do is measure one part bulgur into a bowl, add about two parts hot liquid,Read more
We have an oregano plant in the garden that’s getting a little out of hand, so I decided to make some oregano pesto. Nothing goes better with oregano pesto than lamb. For whatever reason, people get intimidated by roasted rack of lamb. They envision a Passover/Easter feast with mint jellyRead more
Sautéed spinach is one of the best side dishes you can make. It’s nutritious, it’s easy to cook, it tastes great, and it goes with everything. I always keep one or two boxes of frozen spinach in the freezer, but it’s not very versatile. Whenever I see a good dealRead more
The market had bunches of parsley on sale this weekend, so I decided to make a chimichurri sauce. Chimichurri is kind of like the Argentinian version of pesto, except they put it on everything. Ketchup is probably a more apt comparison when it comes to usage. The authentic version makesRead more