I love chile peppers. I have eight varieties growing in my garden. I cook with them and eat them straight.
My dad and I just completed the annual migration from Fort Lauderdale to New York City on HOME, our Swan 46 (sloop).
Pistou is a sauce made from garlic, fresh basil and olive oil. It is a common condiment from the Provence region of France and from Italian regions, and can be served with pasta dishes, as a spread for bread, or on anything you like.
Why I quit the Park Slope Food Coop… With recent buzz (more below) around the Park Slope Food Coop, I thought I’d briefly share my thoughts.
“If you work in [enter four-letter dirty word that rhymes with spit], you tend to produce [enter four-letter dirty word that rhymes with spit].” That’s a quote I overheard from a renowned chef at one of New York’s top French restaurants, where I once worked.
If you stock your kitchen with anything, be sure to include cooking staples like olive oil, onions, garlic and dried oregano.
Most people think of “premium water” as water that comes in a bottle, marketed heavily with some exotic name, origin and packaging.
I just made a personal record for the most number of cheeseburgers consumed in a July 4 weekend: six.
I recently bought a new Weber grill andÂ proudly posted about it here and talked about it onÂ our Cast of Dads podcast.
As part of my series on quick-and-healthy family meals, I thought I’d share with you my recipe for grilled tuna with soy-ginger sauce.
I’m not a master chef, though I have some basic cooking skills I picked up while working in French restaurants when I was younger.
Last year a friend emailed me a Web site link with instructions on how to make a cheddar bacon log, a concoction of crispy, woven bacon and melted cheddar cheese.
One cardinal sin in a professional kitchen is to wash your hands in the same sink where you wash dishes or prepare food.