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 that because this simple antipasto is so worth it. It never disappoints in the effort to result factor. Guests love the look and the flavor while the effort involved in […]
A Trio of Goat Cheese Truffles with Peperonata Read More »
Recently I cooked a nice fish dinner for Diana and I. The first course/appetizer was supposed to be some sort of shellfish (oysters maybe) and the main is a lovely halibut recipe from Le Bernardin taken from Eric Ripert’s book On the Line (post about that is coming up soon). However, as soon as I walked
Sunday, June 15, 2008 I love a good steak or pork chop (or chicken or ribs for that matter) cooked over natural wood charcoal as much as the next guy. Let’s face it, the reason we light up our grills is to cook meat. It is the ultimate pleasure that hot charcoal can provide. However,
VDP: Vegetarian Grilling Read More »