I’ve never liked brussels sprouts. It’s probably because I didn’t eat them growing up and have rarely had good ones since. Brussels sprouts are cruciferious vegetables along with cauliflower, broccoli, and cabbage. I’ve developed a real affinity for caramelized cauliflower and roasted broccoli, and I like to grill some bokRead more
I’ve been experimenting with white pizzas lately. White pizza is a northern, olive-oil based pie that’s made its way south with the growing prevalence of NY-style pizzerias. It can be as complex or as simple as you want to make it. I still haven’t mastered the art of making goodRead more
I have a bunch of recipes that I’ve been meaning to blog for a while, and this is one of the better ones. I can’t remember where I originally got this idea; I think it was from some blogger’s variation that was a few degrees removed from an Ina GartenRead more
When most families get together for holidays and special occasions, everyone sits around a dining room table in Rockwellian fashion while the patriarch carves a roast beast. At my Italian family’s events, seventy-five people scarf down pounds of Italian sausage while the fraternal brotherhood of retirees complains in escalating fashionRead more
I remember trying to make ‘smashed potatoes’ once before and it not being a very good experience. However, Cook’s Illustrated recently did a piece on smashed potatoes that took some of the guesswork out of the process. I’ve made them with baby red potatoes and Yukon golds recently, and theyRead 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’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
Spaghetti Alla Carbonara is my favorite pasta dish. It’s basically just noodles with fat and cheese, so what’s not to like? When done right, it’s the cheapest gourmet meal you’ll ever have. The problem is, almost no one does it right.
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.
Over the years, I’ve tried countless marinades, rubs and cooking styles to bring out the best flavor in pork chops. I’ve finally settled on the best recipe, which oddly enough is one of the easiest. When done this way, they come out sweet and tender. Most importantly, they taste likeRead more