Arancini. "Little oranges". Only these guys aren't quite so healthy as a piece of citrus. They are actually balls of risotto, stuffed with molten cheese, rolled in breadcrumbs and deep fried. What. Is. Not. To. Like?
Apparently in Sicily, where they originate, they can be filled with all sorts of things ranging from a slow-cooked …
The general idea for this lightly cooked zucchini carpaccio came from Paul Bertolli's magnificient Cooking by Hand, which I've reviewed here. I was looking for a something fresh and summery to balance out an Italian menu. It makes an attractive and refreshing alternative to a typical salad. Do it when you have perfect, fresh from …
I don't eat onion rings nearly enough, considering how much I love them. I guess I'm eating in the wrong restaurants. In fact I think maybe onion rings could be the next big 15 minute trend in fine dining (unless I already missed that one while I was cooking my Cheerios sous vide).
Anyhow, I …
Chevre with Sauteed Grapes and Fresh Herbs
I love this appetizer because it comes together in minutes, tastes amazing, and the sauteed grapes provide an element of surprise and pleasure. It is a riff on a popular dish from Seattle's Osteria La Spiga, where they do it with Toma cheese wrapped in grape leaves. …
Wait! Wait! If you think you hate beets, don't surf away yet.
I love beets. I would eat them on a boat, I would eat them with a goat. I would eat them in the rain, or in the dark or on a train.
If your only experience is with canned beets, you haven't …
Last week I asked my friends "Tell the truth: isn't crispy the best part of any dish?", and got impassioned responses, ranging from "Of course. Crispy is carmelized", to "Not if it's a gummy bear…" . For me, it is all about the crunch and those toasty flavors. So when I found I had lots …
I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.
Bourbon has always been one of Kentucky’s greatest exports. Even in the dark days, there was …
