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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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 at a local pub would have peanut butter as a “secret ingredient”. She had the most …
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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 was all the way back in April of 2008, and then I took a long hiatus while we …
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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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