No matter what skill level you reach as a cook or what triumphs of culinary complication you manage to master over the course of a lifetime it’s a plain simple truth that sometimes simpler is better. … Read the rest
This is less a serious recipe and more an ode to summer in all it’s blast-furnace glory. Basil season is at its peak here in Northern California and has been on my mind a lot lately, even though it hasn’t been finding its way to my plate. (This is something I plan to remedy very, very soon.)
A very large basil plant inhabits my kitchen but this isn’t about that plant or really about fresh basil at all. … Read the rest
Sometimes the aim of a dish is simply to get something on the table that everyone will eat. Add-in that you have a house full of kids who cringe at the thought of anything made with vegetables and it can become an issue. The answer? Cover those veggies in something they’ll gobble up so that the dog doesn’t get fed under the table.… Read the rest
One of the best parts of having my wife home for a visit is that she is also an excellent cook. This has not only given me a much needed break from the kitchen, but has given the entire family a perspective on cooking that is different from my own.
While my cooking style tends towards Asian influence with go-to spices and sauces like soy, curry and five-spice powder, my wife’s cooking is heavily Puerto Rican and Mediterranean in influence.… Read the rest
Cooking for three growing boys has its challenges. They may always be hungry, but having been raised up to this point on primarily convenient foods, they have a very limited idea of what is acceptable to eat. Unfortunately for me, just about any vegetable that I consider to be amazing is not currently on that list.
After months of trying to accommodate their wants with a real need to get them to eat in something like a healthy manner, it has come time to put on my “Dad” hat and just start making the right foods, regardless of the amount of noise coming from the dining room when something green comes out of the larder.… Read the rest
I think I was 19 the first time I tried this dish. I think I had it at Don Taylor’s Omelette Express in Santa Rosa California, but if so, it’s no longer on their menu. No matter where it was that I tried this dish the first time, I was an instant convert.
Omelets are one of my culinary weaknesses. … Read the rest
Not too long ago, tomato tart recipes started flooding the world of food blogging. To say the least, I was intrigued, but I really hadn’t planned on making this dish… That is, I hadn’t planned on it until my next-door neighbor dropped off a huge box of home-grown tomatoes. At that point it became more than a desire, it became a pressing need.… Read the rest
I’m enamored with frittatas. Not only do you get all of the possibilities of an omelet, but you don’t have to worry about flipping it at the end. Whatever you happen to have hanging out in the fridge or the pantry is fair game, work is minimal and the result is good hot from the oven or at room temperature. Frittata can be breakfast, brunch, an appetizer, a starter or the main course of any dinner, they are that versatile.… Read the rest
Fettuccine Alfredo is one of Italy’s most wondrous exports. A perfect pairing of rich, creamy sauce and perfectly cooked pasta that serves equally well as a main dish or as a side to nearly anything you feel like serving with it. It’s complex yet simple, filling and decadent. What could be more wonderful?
Now what if I told you that every recipe that you’ve probably ever seen for Fettuccine Alfredo was wrong? … Read the rest
This sauce was originally inspired by the classic Italian Bolognese sauce with a dash of my mother’s own ragu from my childhood. the result is neither one or the other, but has become my own unique creation over the years. For me this thick, deep and ever-so-rich meat sauce is one of the ultimate comfort foods, one I will pass on to my children and the powers that be willing, their children as well.… Read the rest