Featured Recipe

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Summer Berry Tart

Someone asked me recently why I didn't study pâtisserie at Le Cordon Bleu. The honest reason? I'm not keen on most sweets and I don't like chocolate. (Yes, you read that correctly.) If there's a … [Read More...]

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Moules à la Mariniére

Something big happened in my life recently. Taylor Shellfish Farms opened a store in my neighborhood. I'm a huge fan of, well, any shellfish to be honest. But mussels - moules in French - make me weak … [Read More...]

Food Books

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Something From the Oven

A blend of culinary history and pop culture, Something from the Oven: Reinventing Dinner in the 1950s America (Penguin, 2004) by Laura Shapiro tells the starling, yet fascinating history of many foods … [Read More...]

Miami Spice

Friday Reads: Old London, Miami Spice

My Friday reads may feel a bit light, but I've actually been reading more than usual because I’ve got not one, but two manuscripts by close friends that I've been reading this week. The voice and the … [Read More...]

Cooking fundamentals

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A “Cheat Sheet” to Flavor Profiles

What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So […]

SeafoodWatch-Logo-Padded

Fish: Buying Basics

Story by Kathleen Flinn A couple years ago, I attended a screening event of the beautiful, fascinating and depressing documentary The End of the Line. The film illustrates the message and research found in the book of the same name written by British journalist Charles Clover. The tag line says it all: “Imagine a World Without Fish.” The End of […]

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette in your fridge that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple of reasons. One, it’s expensive to buy and tends to be loaded with ingredients. I did a […]

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Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]