On Food & Culture
Here’s my ratatouille recipe, following fairly classic lines of vegetables and extra virgin olive oil, keeping close to traditions of Nice and the Provence region. Served with seared scallops and steamed baby bok choy, this is a healthy, delicious dish. I cut back on the […]
This fresh corn skillet, Guisado De Maíz, is all about simplicity and the importance of basic cooking techniques. “Do the basics brilliantly” was the constant mantra of one of my chef instructors at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also […]
Braised leeks are an elegant accompaniment to roasts. The goal of braising is to allow time and very low heat to work their twofold magic of softening the leeks and intensifying their flavor. That rich glaze is not achieved with fats (this recipe has no […]