Easter was the perfect opportunity to try a long awaited meat dish. For some reason I’ve been looking for the time to make braised lamb shanks for about a year. After doing my recipe research I settled on a braising liquid of red wine and beef stock. I started the pot with the standard...
The NYC Subway has closed for the second time in it’s 109 year history. The crippling effects of this are lost to the rest of the world, to some degree, unless you are a NYer. Not to be snarky, exclusive or belittle those Floridians and other places that have felt devastating effects of...
This past weekend turned into a full on assault of the market, the kitchen and the stomach. The highlight was definitely the pig. Knowing I had 20ish people stopping by on Saturday afternoon I spent Friday afternoon procuring one of the finest and most delicately butchered pieces of meat you can...
It’s no surprise that today I am posting about a sandwich given my recent overactive Instagram stream. I dedicate this post to MY perfect sandwich. A perfect blend of nostalgia, haute cuisine and comfort food. How is that possible you ask? Well, let me break it down. Before I go any further it...
The Canadian is having a France fetish this year. She recently dug into David Lebowitz book “The Sweet Life in Paris”, which she loved. It inspired a test kitchen experiment that began with this chocolate delight pulled from the pages of his book. It ended with some mini cake...
Are you kidding me? For those of you not in NYC, it snowed today. It’s not January. Not even December. Barely November. It’s just not right. Rather than harp on the disastrous outdoor weather, I combated it with a little hibernation vaccination. Nothing cures the abnormally bitter,...
It’s been hectic this week to say the least. Between ramping up for this Saturday’s REEL TASTY and next weeks special Vegas dinners there has not been much time to breath let alone eat. Before I jump back into the fray I wanted to share a little home cooked goodness I prepared 2 weeks...
Ok…sooo…I really like Food Network Magazine. Even though it’s based on bubble gum, celebrity TV chef’s and their individually contrived “schtick’s”, the content is good. Maybe even great. I know, bold statement. As a brand guy I think the magazine was a...
If there is a food that looks like an exploding roman candle this is it. In addition to the edible standards of this past patriotic weekend, The Southerner and Ant showed up equipped with some sausage, shredded cheese and a box of Bisquick. Not only do these little explosions pack a punch of flavor...
This weekend is as American as it gets. To go along with that patriotic persuit we threw these truffle salted burgers on the grill, topped them with Kraft American cheese. Ohh yes, only the super processed with do here. That was gentle nuzzled on a toasted, whole wheat english muffin with a smear of...
You can almost see the strong hand that squeezed the above lemon dry before tossing it to the cutting board and moving onto more important tasks, like eating. The post kitchen disaster is one we all know well but most of us don’t love it like I do. No, I don’t like cleaning. I...
I took this opportunity to write a headline that is truly global since my wife was determined to make breakfast for dinner this weekend. For those avid readers this needs little explanation. For the new comers, my wife was born in the UK. This adequately explains her admiration for anything...
It took over a year but chef Ben Long and I finally made it into the kitchen together. It had become our mission to collaborate on a 4-course meal since our mutual supperclubs, Spice and FT Suppers, came into existence. In our vision we cooked a magnificent, over-abundant, delicate and rich meal for...
Thanks to The Canadian I now can travel with my chai tea.This wonderful gift was put into quick effect the other night once it was unwrapped and cleaned twice. Unfortunately I drank over half the rack myself which lead to a long night with morning showing up way too early. ...
Saturday I decided to fry some chicken. After 2 weeks of hints dropped by the Canadian I figured I couldn’t escape the gentle coaxing any longer. It’s not that I didn’t want fried chicken, it’s just that…well…it’s a big, smelly, oil riddled production that...
For some reason I like to make my fish pretty. Inspired by Immaculate Infatuation’s cleanse I decided to take a deeper look into my calorie consumption over the next two weeks. A happy little app called “Lose It” is keeping track of what I eat and how I exercise. My stomach told my...
