• Homemade Lasagna with Fresh Noodles

    I’ve been trying to perfect the way I make lasagna for the past 10 years. It’s a bit of a personal obsession. This recipe is the culmination of my years of tinkering and refining to my personal preference. The variations and twists that each chef can bring to this classic Italian dish is always astounding. A…

    Read More »

  • Peruvian Style Ceviche

    The best ceviche I have ever tasted was in Pescados Capitales in a industrial part of Lima, Peru. The fish was fresh from the ocean, the onions had a bit of a bite, the peppers were spicy but not overbearing, and the citrus from the fresh lime juice rounded out the appetizer. I’ve also enjoyed ceviche…

    Read More »

  • Crafting the Perfect Turkey Brine

    Brining is easy. It just takes a little bit of forethought and understanding. The benefits are a juicier more flavorful turkey.  Brining also buys the home cook a bit of extra time and leeway. Since moisture is retained it is harder to overcook the bird and easier to to have succulent  evenly cooked white and…

    Read More »

  • Classic Italian Osso Bucco

    Osso Bucco is a classic Italian braised dish made with veal shank, fresh herbs, tomatoes, and wine. Osso  Bucco was first introduced to me the second year I worked in a commercial kitchen.  The chef I working for patiently walked me through the braising process.  I was privileged and extremely enthusiastic. What’s not to like…

    Read More »

  • Pancake Mix

    So while I’ve been waiting for my business to metamorphosize into a multi-national conglomerate I’ve been making my three year old son lots of pancakes. Along the way we’ve had Buttermilk Krusteaz, Bisquick, Hobson Mill whole wheat and homemade. Among the store bought brands Krusteaz is my favorite. If you’re in a hurry an added benefit is…

    Read More »