Considering that burger joints and gastropubs are sprouting like weeds with new contenders all over the globe, chefs take their burgers as seriously as their patrons. Achieving glamburger excellence at home, however is far from textbook as there are a multitude of factors to consider for presenting a burger that’s packed with flavor and kicks serious ass every time. You’re wondering how hard can it be? Because you’re already a pro at slapping a burger on the barbie. Well, kids,…
I’m a consummate dog lover. I adore the furry four, legged kind, every breed and size. I’ve also an animal lover all my life’ I have a special affinity to horses, they are such intelligent, graceful and noble animals. I’ll admit, I’m bug-phobic and for that matter I have arachnophobia (although I am pretty handy with a can of Raid). When I lived in AZ, open, desert areas abound with wolf-spiders. If you’ve crossed paths with a wolf spider and I’m…
When illustrating the epicurean Californian playground, Mexican and farm-to-table come to mind as they’re the definately most predominant cuisines. However, within the vast cauldron of ethnicity and gastronomies, Korean food and Sushi (where would we be without the infamous California Roll?) have synonymous rank because of the widespread Asian population. Mexican/Korean fusion catapulted into the limelight when Roy Choi put the gourmet food truck movement on the map with his Korean BBQ taco truck Kogi – if you’ve ever tried…
Many of us are still reeling from Bourdain’s passing last week on June 8th, myself included as he was my mentor and good personal friend. After posting my last article Remembering Anthony Bourdain it may seem trite, but I decided to pay homage to his legacy by creating Bourdain’s culinary week. These are some of his recipes that he shared with me and I’ve prepared countless times. It’s hard to comprehend the inner demons that push someone to take their own life;…
“TRAVEL IS NOT A REWARD FOR WORKING, IT’S AN EDUCATION FOR LIVING” Today I’m with the thousands filled with grief and disbelief at the passing of a great gastronomic icon and trailblazer, Anthony Bourdain. More so because he was my personal friend, my mentor, my teacher. He was the one that provided inspiration for my cooking and my writing – there was none better. We live in a world where celebrities are in constant limelight with criticisms, controversy and praise…
Innumerable meatloaves have graced countless tables around the world. Along with meatballs, it’s the ultimate in comfort food and one of the most go-to globally prepared household dishes. Meatloaves can be simple or have the potential for tremendous complexity, depending on diurnal inspiration and a willingness to be intrepid. It’s a chameleon dish embracing any flavor profile and accompanied by many sauce variations. In a world ruled by tastes and choices, meatloaf is something you staunchly avoid or it’s a…
There are some dishes that need no introduction. This one reigns supreme and every country is a contender boasting of vibrant ingredients and exotic spices. There is an esoteric allure about the colorful stuffed pepper. They’re the quintessential comfort food and although you may think so, they didn’t originate in your mom’s kitchen. According to Cooking Journals found in Boston, there are recipes going back to the 1890’s here in the States. Peppers aren’t indigenous to Europe or the Middle…
We’ve arrived at the much awaited first long holiday weekend of the year, which venerates our fallen military heroes. For some it heralds the beginning of summer, although some parts of our Nation are still feeling the lingering effects of a cold spell. Before you get your BBQ on, take a minute or two to venerate the men and women that’ve sacrificed so much for our nation and have given us our liberty. This holiday isn’t about margaritas, Bud Lite…
Most gastronomic connoisseurs will tell you there’s a difference, however subtle between Ragù and Ragoût. For most gourmands, the distinction lays in taste and variation of ingredients as embrace the same cooking technique. So, why the dismay if the differences are that understated, even though they are pronounced exactly alike? The vagaries can be blamed in the comparison of certain ingredients that are more predominant in Ragù and less prevalent in Ragoût. They both however share the same secret weapon…
I’m positive lovers of Indian food make quick work of heaping mango chutney to go with that Vindaloo and for the less audacious I know you’ve slapped some bodacious relish on a dog. The terminology can be confusing with relishes, chutneys, confits, mostarda? How do you differentiate them or do you even care? If you are a mindful gourmand you’ll engage in making your own, because let’s face it, these accompaniments are fundamental in elevating dishes to make them croon…
For some folks, pork poses a genuine conundrum, which is rather mystifying since it’s such a versatile product to work with, a veritable white canvas. Yes, chicken characteristically is the undisputed hero, achieving the utmost affection and notoriety everywhere around the globe. Nonetheless, pork is the other white meat and it’s large and in charge. Nothing is more garishly boring than conveniently falling back to that same go-to recipe for a roast, chops or anything else for that matter. No doubt,…
In a world where soup reigns supreme, every single one has the limelight with their individual historical accolades. Yes, they are all equally as famous, French Onion, Bouillabaisse, Clam Chowder, Chicken Noodle, mentioning a measly few. Each with equal flair and individualistic charisma, deserving a star on the Soup Walk of Fame. Alongside the traditional Chicken Noodle, Tomato soup has had a long association of childhood memories, paired with its partner in crime, the revolutionary and venerated grilled cheese. Two…
The infallible and highly sought after French fry! You may be flummoxed to learn about the misnomer revolving around this golden, crispy wonder, an age-old conflict raging between the Belgians and the French. They both want accreditation in the parentage of the fry. Belgium maintains they gave birth to this fried spud in the 1600’s, when the peasants deep-fried small fish obtained from the river Meuse and when the river froze in winter, they survived on fried potatoes. Arguably, pommes…
Make sure you get the lowdown on the art on glazing with my post For Goodness Glaze PARSNIPS WITH HONEY MISO GLAZE I found this glazed parsnip recipe in an old Canadian cooking magazine while travelling there on assignment and I immediately was anxious to put them to the test with my own spin. This particular recipe has such a wow factor you’ll be incapable of forgetting them. The miso and honey transform this melancholy root veg from dull…