Eggplants So Sensual That They Made the Imam Faint

I love me some eggplant, and I love them every way you can make them. I like them battered and deep fried, with a tomato sauce. I like the little Asian ones braised in a Thai curry sauce, or stir fried with a Chinese garlic sauce. I love them in baba ganoush. I love them […]

Rice and Lamb Stuffed Pattypan Squash

I adore pattypan squash. They are those round summer squashes that come in colors ranging from jade-green or cream to yellow to orange to dark green that have fluted or ridged edges and range in size from wee babies the size of a fifty-cent piece to ones that would easily fill a professional basketball player’s […]

Figs a l’Aziz: Poached Fig, Pomegranate and Blackberry Parfait

One of the most fun things about being a chef is the spontaneity required when it comes to making up specials: the challenge is to make dishes that utilize what is plentiful and in season, and combining these foods with pantry items to create flavors that are new and exciting to our guests. And while […]

Local Tomatoes Stuffed With Mediterranean Rice Salad: Recycle, Reduce, Reuse

Thai-Vietnamese Summer Salad Rolls

When it is so hot and humid and sticky that you cannot bear to turn on the stove, and the thought of eating something warm makes you vaguely queasy, salads are the traditional cold food solution in the West. But, you know, I really like one of the Eastern takes on the matter, because not […]

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