Elie, Author at Oven Dried Tomatoes

Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples

Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a […]

The process to make a Coppa is very easy with the biggest challenge being actually locating a Coppa. The way meat is cut and butchered […]

This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on […]

Japanese cuisine is still a bit of a mystery to me. In my imagining of what Japanese food I always think of few ingredients, simple […]

I travel a lot for work typically for a project in one city that could take anywhere from a few weeks to over a year. […]

There is so much fantastic looking salmon in the market this time of year. Asparagus is also all over the place. Recipes combining these two […]

Spring is here and even in hot humid Houston it’s…well it’s nice. The weather, at least for now, is not brutal yet and feels like […]

I’ve made this dish from Mario Batali’s Babbo book several times over the years but I’ve never posted about it. Here’s the post to rectify […]

The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight […]

On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple […]