To Make

  • Not Pretty, But Delicious

    In fact, maybe the best scrambled eggs I’ve had in forever. Made with ingredients that I had on hand. And a perfect breakfast if you’re on the Paleo diet. Here’s what: Cook up some good quality bacon. Set aside. Save enough of the fat in the pan to saute...
  • Say Hello to Spring

    Nothing quite says spring like asparagus. Sure, you can get it year round, but the tastiest asparagus appears this time of year. Your best option is to try to locate some at a farmer’s market, but even if you don’t have one nearby, be sure to ask the produce...
  • Avocado Is The Thing

    It’s everywhere. Remember when avocado was inextricably linked to guacamole? Well now it’s in sandwiches, in smoothies, in breakfast, lunch and dinner meals, and in snacks in between. Avocado has become a national obsession. I’ll smear it on grainy toast for the kids’ breakfast. And I might even top...
  • Can You Eat What You Love and Stay Thin?

    Excellent article in the NY Times on how an overweight chef lost a whole lot of weight. I include this excerpt below from Allison Adato, the author of the recent book “Smart Chefs Stay Slim.” ENJOY WHAT YOU LOVE. Chefs like Rick Bayless and Eric Ripert don’t try to...
  • Don’t Let Chicken Breasts Be Blah

    America’s love affair with chicken is understandable. But with chicken breasts…less so. We all have a favorite preparation method and preferred part of the bird. I’m unquestionably a thigh lover and a fan of wings too. I’m OK with the legs, or “drumsticks”, because dark meat chicken has more...
  • Knockwurst Your Socks Off

    Long story short: The upcoming Dad Summit this year will include a “cook-off” in which yours truly is currently one of the semi-finalists. All good, big prizes, lotsa fun. But I need votes, YOUR VOTES, to get into the finals. To do that is simple – you just head...
  • THANKSGIVING CURATED

    EVERYTHING YOU NEED TO KNOW ABOUT THANKSGIVING OK, in preparation for Thanksgiving I’ve reviewed hundreds of recipes, ideas, tips, how-to’s, help lines and more. Here are the links that you might find useful. RECIPES — A whole lotta menus for 2 to 20 peeps (Gourmet) — Overall Thanksgiving Guide...
  • This Kinda Thing Annoys Me

    What is the sense of publishing a recipe that virtually no one will make? I like Tasting Table. They do a good job. In their Meet The Sous Chef series this week, they present Garett McMahan, the Chef de Cuisine at Perilla in New York City. The chef has...
  • A Perfect Remembrance of the Glory of Summertime

    As the sweet late season corn comes and soon goes, and September’s best tomatoes ripen, now is the ideal moment to enjoy local produce at its peak. Pictured here is a relatively simple salad I make (‘relatively’ because you have to boil a few ingredients briefly) that brings corn...