At the farmers’ market this week I stumbled across some great new potatoes, the kind with the red skin. If I knew what they were called I would tell you! Anyway, my trip to the market coincided … [more]

Nothing like a bunch of people jockeying around a pot of molten cheese brandishing sharp implements impaled with food to get conversations and laughter started. [more]

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering … [more]

This is a traditional chaser for tequila. Sangrita literally means, “little blood”. This recipe makes about 1 quart. [more]

Here’s a cocktail for those who need a little something extra to get them through the Easter holiday. [more]

It’s snowing here in the east and nothing is better then coming in from the cold and drinking hot chocolate with these homemade marshmallows or cooking them over a roaring fire. But, be careful, … [more]

I was first introduced to this incredible libation at a sushi restaurant in Boston. Rather than vermouth, the bartender substituted sake and instead of olives, a thin slice of cucumber was floating … [more]

I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan. [more]

A classic, French country recipe. The braising of chicken in vinegar helps tenderize as well as providing a delicious tang. [more]

This is one of many variations of this soup that I found in Ireland when I was training as a chef. I came across this recipe in one of the many pubs I frequented. Some places in Ireland make it … [more]