Chimichurri (also spelled chimmichurri) is the quintessential sauce of Argentina, and deserves to be better known in the northerly climes. It is somewhat like an Italian pesto, but made from parsley, and without the …
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Huevos Ahogados This simple Mexican egg dish has a picturesque name: Huevos Ahogados, which means the eggs have been drowned. The reality isn't so violent, they have actually just been poached directly in a thin …
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Swiss Chard, Onion and Monterey Jack Enchiladas in a Tomatillo Salsa I'm not going to front, these vegetarian enchiladas were really damn good. My brother described them as "firing on all cylinders". I can't take full …
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I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael Laiskonis. That sounded like a good fit with the other flavors I had planned, and the …
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Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which is awe inspiring. His Notes From The Kitchen tend to be somewhat …
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I bought The Perfect Scoop, only a few months after I started blogging, back in the fall of 2007. David Lebovitz was already well established as a food blogger, living in Paris. The idea that a blogger could launch a …
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