We avoid burning things in most of cooking. It produces acrid, bitter and unpleasant textures. Yet, for some things, under certain circumstances “burnt” is good, […]
Confit de Porc
Confit has to be one of the most reward to effort ratio meat preparations that exist. Salt and season, cook gently in fat, store, reheat […]
Steak Cooked Directly on the Coals
This method is primitive, technology free, counter-intuitive and yet produces an amazing hunk of beef. It is also just so elemental and fun to get […]
Tapioca Coconut Pudding, Mango Sorbet and Brittle
Tapioca pudding is so often looked down on I think. Not sure why. Many think of it as that goopy thing that comes out of […]
Duck Fat Potato Cake
I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. […]
Rolling Pasta By Hand – Tortelloni Burro E Oro
Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This […]
Granny Smith Apple Ice Cream
It’s rare that I proclaim something “the best”. Even when I do -like I am doing about this ice cream- it’s sort of a hyperbole. […]
Cod Almondine, Spinach in Almond Cream and Lemon Sauce
Fish Almondine is a classic dish. Usually made with trout. The fish is floured and sauteed in brown butter with almonds. The sauce is finished […]
Beans and Beef with Chile and Panela
It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most […]
Beets with Tahini
I had dinner at Zahav in Philadelphia recently. It’s a very popular Israeli restaurant with tons of acclaim and awards. It was a fantastic meal […]