Broiled scallops with Japanese Five Spice Mayo

The Back Story
I first had this dish during a snow storm in a small Japanese restaurant in Burlington, Vermont. I’d been to the establishment before, but on this visit I discovered new ownership and a new philosophy.  The Japanese man who’d bought the restaurant had vowed to move beyond sushi and Teriyaki and serve more [...]

Arabic Food Week – Zaatar Manakish

Wow. It’s been a long time since I’ve added a post. Lot’s of excuses regarding travel and enormous projects, but, dear reader, trust that in my time off I’ve armed myself with a host of new influences, ingredients and recipes.
As my first post back from the long break, I’d like to introduce one of the [...]

The Grill is Back: Brined Chicken Thighs with Chimichurri

Grilling season is back. Despite the spring rain, and the near-constant threat of afternoon storms, the smell of smoke and the char of seasoned steel grates is just too strong to deny.
I love to grill. So much that each season, when winter truly sets in, I go through a little of what I call OSGD, [...]

Why Did I buy the “Ghost Pepper”?

I don’t really know, is the simple answer. I suppose I simply had to have it.
And I suppose it makes me feel better, in that way that four deadbolts and a weapon might make someone feel better when living in a deadly neighborhood.
This, you see, is no ordinary pepper. The Naga Jolokia or Bhut Jolokia [...]

Mushroom and Onion Tart with Gruyere

Listen up, because I’m here to tell you, right now, that few culinary treats are easier to make and more rewarding than the savory tart. Amenable to breakfast, lunch, dinner and brunch service; comfortable in the supporting cast as an appetizer before a meal, or in the starring roll, as the main course – the [...]

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