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Award Winner at NYC Hot Sauce Expo & See You Sunday Noon-2pm!
Our Naga Jolokia Ghost Chile extract is a Screaming Mimi Award Winner at the NYC Hot Sauce Expo! Bob Henry, Our Chile Extract Producer from Henry Family Farms, Accepts Ghost Chile Award Come see me...
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Perfect Restaurant-Style French Fries
French fries–despite the Gallic monicker–are among America’s most beloved treats. But I think of them as restaurant food, above all–fast food places, coffee shops, lunch counters, upscale California...
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Strawberries Romanoff
California is home of many legendary movie star desserts. Of course, there are those who claim that this recipe goes back to the royal Romanovs in Russia at the beginning of the nineteenth century....
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San Diego Fish Tacos
Tacos on the street in Mexico are one of that country’s great gastronomic delights. Most typically, each taco is made from 2 soft and warm corn tortillas, folded together, filled with a little meat...
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Pasta Primavera
In the 1970s, the Italian-American restaurant dish that announced “we have moved beyond red-sauce Italian” was Pasta Primavera, a combination of pasta, cream and vegetables. It was when your local...
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Smoked Salmon Bundles with Hamachi Crudo, and Ginger-Lemongrass Mayonnaise
Here’s a great recipe I created for my upcoming Wine Manifesto (you’ll be hearing about this soon!). I developed it to go with elegant Champagnes that have yeasty-toasty character…but I’ve been making...
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The Perfect Summer Night
Just in case summer ever comes, after this bizarrely chilly spring!—boy, am I ready. In fact, I’ve been ready every June, since time immemorial…because, without doubt, my favorite gastronomic thing to...
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Vietnamese Summer Rolls with Crab
One of the classic Vietnamese dishes that gets some attention and play in the U.S. is summer rolls–a wonderful appetizer, kind of a salad rolled up in a rice paper wrapper called banh trang. The cool...
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Gorgonzola and Caramelized Onion Pizza
I love the sweet-sour-salty flavor collision of this exciting pizza. Makes 6 pizzas 2 pounds purple onions 1 pound yellow onions 1/4 cup unsalted butter 2 tablespoons extra virgin olive oil, plus...
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Grilled Chicken Kebabs with Cinnamon, Fresh Oregano and Cherry Tomatoes
Fourth of July does not have to be all hot dogs and burgers! In fact, I like to celebrate this day by paying homage to the various ethnic strands in our great big beach blanket. This year, I...
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The Fruit Salad Epiphany
I have a confession to make: as a cook, I am much more a savory guy than a sweet guy. The origins of this may be my taste — I lack a significant “sweet tooth” — but I suspect innate talent (or lack of...
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Scrambled Eggs with Cheddar Cheese and Horseradish from Barney Greengrass
The Upper West Side of Manhattan is a great breakfast area–for here, many of the traditions of the old Jewish immigrants to New York are preserved. The “temple” of this cooking is Barney Greengrass,...
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Tuna Ceviche with Coconut Milk and Ginger
One of the best ceviches I’ve ever tasted is at Douglas Rodriguez’s wildly creative pan-Latin restaurant in New York City, Patria. Douglas says he got the idea for this spectacular dish in Honduras, a...
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Lapsarian Bruschetta with Parsley, Red Pepper, Olive & Caper Topping
The paradise of great, simple Italian-American food in U.S. restaurants was lost when the restaurants became ristoranti, and when garlic bread became bruschetta (pronounced brew-SKET-ta.) All right,...
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Peach Cobbler
A cobbler, classically, is fruit cooked in a dish with a biscuit-y dough on top (the dough is dropped on in pieces, or it makes a layer across the top). The following variation comes from a friend in...
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Grilled Chicken, Yucatan-Style, with Annatto, Orange Rind and Garlic
One of the great recent developments in Mexican restaurants in the U.S. is the rise of regional consciousness. These days, there are restaurants dedicated to the food of, say, Oaxaca, or Jalisco, or...
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Halibut Tikka with Fresh Curry Leaves
Begin Marinade: 10 minutes before grilling I’ve never been crazy about Indian fish kababs; they usually seem dried out, and the Indian spicing usually seems to overwhelm the subtle flavors of the...
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Chicago Italian Beef, Alla Rosengarten
DO NOT BE SHOCKED by the downscale nature of the ingredients called for here. “Dave,” I can hear you saying… “You’re asking me to sprinkle garlic powder and onion powder on a roast beef?” Yes I am....
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Old-Fashioned Chicken Chow Mein
There is almost nothing authentic about chow mein; there is almost nothing even Chinese about it. But the dish that became emblematic of Chinese-American food in the 1950s–an almost stew-y mass of...
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Minestrone
For many decades, this great vegetable soup–a specialty of Liguria–has been the headliner soup in Italian-American restaurants, and has been simmering in the pot of many an Italian-American grandma....
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