Today’s Lunch: Gratin of Brussels Sprouts and Tomatoes with Miso

The name says it all, I think. I sauteéd Brussels sprouts in butter and miso, added some plum tomatoes once they started to caramelize, then broiled it in the toaster with mozzarella. I think the dec... Read More

Today’s Lunch: Yellowfin Sole with Spicy Dill Vinaigrette

It is no secret that I have to use frozen fish from time to time. But a real chef won’t blame his tools or his ingredients.... Read More

Today’s Lunch: Red Beans and Rice

In Louisiana, Red Beans and Rice are typical Monday lunch dish. The intention is to use the leftover meat bones from Sunday dinner to flavor the beans for Monday. I actually cooked the beans beforehan... Read More

Today’s Lunch: Grilled Avocado with Grapefruit

Rummaging through our kitchen, I started looking for things to make for lunch. I grabbed an avocado, a grapefruit, and then reached for my cast iron griddle. Because grilling makes things better.... Read More

Today’s Lunch: Shiva Surplus

What do you do when your community brings you enough food to feed you for a month? Make breakfast, of course.... Read More

Today’s Lunch: Pan Seared Salmon with Cheddar Polenta and Miso-Glazed Red Onion

The title for is certainly a mouthful. But I came up with this delicious lunch from what was hiding in the back of the freezer and pantry.... Read More

Today’s Lunch: Hot Corned Beef Sandwich

Today’s Lunch: Barley Risotto with Brussels Sprouts and Sweet Potato

Risotto is a method of cooking. The grain that you use acts as a palette for the entire dish. Today I used pearl barley instead of classic arborio rice. I slowly cooked the barley in a shallow pan of ... Read More

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Culinart Kosher

Hashem invented the first spice blend.

Category: Today’s Lunch