So many cookbooks, so little time… I’m a self-admitted cookbook enthusiast with an insatiable appetite for both the classics and avant-garde. I collect volume upon volume and liken each book to a piece of art: the author, the artist; the book, a masterpiece composed of different photos and recipes. Each of them: inspiring. Read more »
2011 is here and after week upon week of holiday festivities and overindulging in chowtime cheer, I am ready to return to my prior life of lighter, nutrition-laden fare. As a matter of fact, I am sprinting back with open arms. Don’t get me wrong, I enjoyed this month-long stint while it lasted, but my system has definitely been working overtime processing refined carbs and red meat, something it’s not accustomed to the majority of the year. I sensed my body’s mayday signal when I woke up on New Years suffering from a sore throat, headache and bloated belly. After spending the majority of the day grazing, hydrating and finally squeezing in a dusk workout, I knew it was resuscitation time and I began to think about my next blog post… Read more »
One of my favorite coworkers and food-minded friends gave me an incredible gift this Christmas season and I was absolutely over the moon when I received it: a bottle of white truffle oil. Countless times I have watched Mario Batali finish a dish with a few 
shavings of these highly esteemed funghi and send whatever plate of goodness he has created completely over the top. However, with truffles ringing in at well over $1,000/pound and being a chef with a moderate budget, I had little intention (or hope) of ever working with them myself…. until now. As soon as I unscrewed the cap, my nose was on sensory overload with the pungency of the aroma. I inhaled and instantly knew I was dealing with some serious sophisticated mushroom flavor. Furthermore, I realized that just a little drop would go a very long way. If I couldn’t work with truffles themselves, this had to be the next best thing. Read more »
Last Saturday night, Joe and I met up with a group of our friends for dinner at Anthony David’s in Hoboken, New Jersey. Upon sitting, our server presented the table with a basket of crusty bread and a small vessel loaded with the most marvelous white bean spread. Not only was the spread delicious, it was addicting. We kept going back for more and unabashedly requesting a fresh replenishment course after course. As a matter of fact, I’m pretty sure I would have been completely satisfied for the night feasting on those two things only (and of course my glass of red wine). However, I still went on to enjoy another sensational meal of grilled octopus, Chilean sea bass, and bourbon glazed doughnuts [drooling on my keyboard right now] at one of Hoboken’s finest establishments… Read more »
