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…
When I was a sophomore in college, a woman in my class named Katherine Brodsky died because she never imagined that a bowl of chili…
I just finished my second Herbivoracious Dinner Party. I started these as a way to "stay in the game" of professional cooking. The first one…
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…
The luxurious quality of this dish belies how simple it is to make. Really you do most of the work at the market, acquiring great…
Boyikos in their natural habitat Savory, crispy, flaky, cheesy. Boyikos are little cheese biscuits or crackers that every good Sephardic grandmother makes. You should learn…
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…