Eggplant Parmesan

Making Eggplant Parmesan is a hassle. It’s a multi-stage process that is labor intensive and time-consuming. There are no shortcuts. It’s not a throw-together dish. It is not something you... Read More

Today’s Lunch: Seared Goat Cheese with Arugula and Red Grapefruit

Some people wonder if chefs eat fancy food all the time. When they ask me, I’m always tempted to throw my head back and laugh, then affect my thickest French accent and say, “But of course... Read More

Spring Salad Dressings

Now that the markets are filling up with delicious summer produce, it’s a simple matter to grab a few fresh vegetables, maybe a fruit for contrast, a protein, and throw together a salad. But, wi... Read More

Braised Whole Lamb Shoulder

Lamb is my absolute favorite meat. Its assertive, instantly recognizable flavor is one of my most favorite culinary joys. Since it’s only enjoyed on special occasions, that makes all the more ... Read More

Today’s Lunch: Cacio e Pepe

There are times when a surfeit of ingredients in a dish weave an intricate pattern of textures and flavors on your palette in a magical gustatory experience. Each bite proffers its own unique se... Read More

Kitchen Scale

Over the years I’ve had several different kitchen scales. The first one I remember was a cheap spring-driven one that almost never got used. It sat on the shelf with the glasses, and sometimes w... Read More

Culinart Kosher

Have you ever looked at a monkfish?