I’ve been a bit silent of the blog this past week because i had to catch up on real life for a little. Now that’s taken care of i’m back to the land of delicious food and friendly people. I’m often accused of making complicated dishes. The truth is, most of what i do on [...]

I realized i don’t have a whole lot of simple fish recipes on this blog which is a shame because i cook tons of it at work. So in an effort to balance things out… you’re all getting some fish tonight. Yes, I want my readers to be on a balanced diet. That’s how much i [...]

I know. It looks fussy, doesn’t it? A fancy-shmancy tapas. I just wanted to have a little fun with the presentation because, well.. that’s what chefs do. In essence though, this is a pretty basic dish. Take a few squid, clean the suckers, chop some chorizo, onions, garlic, the tentacles of the aforementioned suckers and [...]

This post is highly unethical in the fact i cooked the potato latkes in duck fat. I expect a cease and desist letter from the potato latke council any day now. I have nothing to say for my defense except that 1) i can’t help being French and 2) potato’s best friend is duck fat.. [...]

This recipe for Salmon Spaghetti “Carbonara” belongs to your ’sexy food’ folder and it goes without saying you should have some nice company along with a glass (or three) of chilled Champagne to go with it. The idea here is to replace the requisite guanciale, cured pork jowl, with smoked salmon. I had a piece of olive-oil [...]

It’s busy at work these days and if my posts seem rushed and/or don’t make any sense it’s mainly because i start to blog when the rest of my fellow New-Yorkers go to sleep. You should see me in the morning. I’m a danger to myself. Yes, it’s a busy time of the year for [...]

In Italian cuisine, Crudo is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar. I used passion fruit instead. Sue me. You don’t need to follow a recipe for crudo as it is very much ingredient-driven. You could simply serve thin slices of the [...]

There are rumors out there that chefs keep the best cuts of meat or fish for themselves. While i should really try to extinguish such rumors i’m gonna go ahead and admit my guilt and point my finger at my fellow professionals as well. Chefs are bastards after all, for the most part.
I’m guilty my [...]

I had a few things leftover in the refrigerator and an hour to kill so i came up with this dish. Sorry for the lack of blogging lately but this is busy season for me between trips to the Hamptons and consulting for an ice cream shop on my days off. My brain feels like [...]

A while back, i blogged about the precious Gateau Basque recipe i hacked from my cooking instructor with the help of a gang of kitchen thugs. Organized crime never tasted so good. This is another recipe from those early days in the kitchen except this one was graciously offered as part of my culinary education. And [...]