Archive for February, 2008

Seared Ribeye steak with Chimichurri or The Making of a Damn Good Steak

(This recipe could be taken to new heights by grilling the ribeye over hot charcoals, but for now let’s just call it the apartment version of a damn good steak.) This might come as a big surprise but in order to make this recipe you need a damn good steak to begin with. My choice […]


Burrata Mon Amour

It’s with great shame i admit i was a Burrata virgin, but today my beloved readers, something amazing happened… Are you ready for the big news? Well… I lost my virginity to mozarella’s creamy cousin! No no, don’t clap, i think it was long overdue and yes – i’m a changed man! Finding her was […]


Sweet Potato Donuts w/ Roasted Apple

Last time i was in a Krispy Kreme i noticed the three guys in line in front of me were carrying guns under their vests. My mind couldn’t help but playing two possible scenarios, the first is that i was in the middle of a Donut robbery and the thieves were about to grab a […]


Gemelli (or Spaghetti) Alla Bottarga

If food were currency, Bottarga would be as good as gold. Bottarga di muggine or boutargue in French, is the roe sac of grey mullet that has been salted, dried, pressed and dipped in beewax for preservation. It ends up looking like a flat-sided wax sausage. I’m sure your innate kitchen wisdom has taught you […]


Stuffed Chicken & Kitchen Sink Philosophy

To stuff, or not to stuff: that is the question: Whether ’tis nobler in the mind to suffer The slings and arrows of outrageous fortune, Or to take arms against a sea of bland chicken. Zenkespeare The people who get married, take on a mortgage, raise kids, cope with the daily grind, build a nest […]