Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is [...]

That’s what happen when you spend a little too much time on twitter. I recently read a tweet by @FrankBruni touting the merits of the lamb burger at The Breslin. For you non-New-Yorkers, that’s the New York Times ex-restaurant critic tweeting about a favourite of his at a new popular hang-out. With an instant craving [...]

I’m blogging backward so if you read my last post you already know what i did with the leftovers from this project. If you didn’t, go there… and quick!
Sure, this oxtail and foie-gras terrine has the coarse appearance of a geological sample but i can guarantee you there’s no spinosaurus fossil stuck in there. The wine-braised [...]

Well, i don’t feel inspired to write today. Could a post consist simply of  : Hey, here are some stuffed tomatoes for ya! … No?
I could go on and on about how tomates farcies is a classic home-cooked dish in France and how I find the preparation very satisfying and reminiscent of the slow cooking undertaken [...]

Can you tell i cleaned the refrigerator today?

I like to start fresh every week but i had two duck legs confit, various vegetables, mushrooms, some ginger, garlic, shallots and scallions leftover from last week, so i made a nice little stir-fry. When the vegetables started to get happy in the wok i deglazed with a [...]

A few days ago I went to see a massage therapist in Chinatown after hurting my back at work. People around me kept warning me of this kind of therapy saying things like: “You can’t take the pain, you wuss!” or “This ain’t for gwai lo’s!” (white boys) or even “You’ll cry like a baby!”. [...]

Bolognese sauce is taken very seriously in Italy and rightly so – it is very delicious when done properly but it’s a shame that a vast majority of people outside Italy haven’t tasted the real deal yet. If the people of Bologna could see what’s served under the name of Bolognese everywhere they would either [...]

(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 is [...]