Chimichurri sauce served with polenta and tostones Chimichurri (also spelled chimmichurri) is the quintessential sauce of Argentina, and deserves to be better known in the…
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,…
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…
Apple-Celery Sorbet I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael…
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…
Pear-caramel ice cream from The Perfect Scoop I bought The Perfect Scoop, only a few months after I started blogging, back in the fall of…
This is one of the dishes I’m working on for my next “underground” dinner party. Cafe Flora (where I previously interned) has graciously agreed to…
Now that’s a crispy latke! [Note: this recipe received a major update on 12/16/2012 – so if you have followed it before, you can look…
Potatoes and alioli Garlic, garlic and more garlic. Eat this before an episode of True Blood and you’ll sleep better. But maybe don’t serve it…
Salad of parsley, persimmon and black olives Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with…