I’d never had goulash. Or schnitzel. Or spaetzl. Until earlier this year on a trip to New York Wirsthaus, Blaue Gans. First of all, is it Wirsthaus or Wursthaus? Wursthaus implies sausage, right? Like, the sausage place I tried before venturing out on my sausage journey, Wurstkuche in LA. I didn’t know of Wirsthaus, but …
This was inspired by a bowl of mushroom ragu strozzapreti that walked past me to another lucky table next to me last week at a local farm to table pizza and pasta joint. Even without tasting the dish; those noodles were beckoning me. They weren’t like hollow penne pasta–they were rolled toward the middle. …
On a recent trip to New York, I had a list of not to miss restaurants to eat at in 3 days. Under the category of ‘Asian’, it came down to a choice between Brooklyn’s Pok Pok (Chef Andy Ricker’s take on Thai) or Mission Chinese on the Lower East Side of New York. The choice was …
I first had this salad when we were shooting an episode of ‘Chef Wanted’ in Austin, TX. Not Texan in any way, really. It was small. It was simple. And it utilized ingredients that were more Sunshine State than Lone State.
But the simple combination of fennel and citrus did pack a powerful punch. Together, the …
This is one of those dishes that seems like a hodge podge of ingredients. I had roasted cauliflower and romanesco tossed with olive oil and vadouvan. Vadouvan is one of those fancy names for simply, curry. It’s just not as pungent as an Indian garam masala-based curry and its French name pretty much hints at …
This dish is in a word, ‘super-cinchy’. Not my words. From the Chef herself, Anne Burrell. And her cookbook, ‘Cook Like a Rockstar.’
It’s one of those recipes you read and think, thats too easy. And who eats raw asparagus? But it follows the KISS rule. A simple combination with a taste that is equal to …
On the weekends, I like to roast veggies. I’ll use them during the week in a bunch of different dishes. I had a pizza at a little place in town called Mozza. Yeah, that Mozza–the one owned by Mario Batali, Joe Bastianich, and Nancy Silverton. It was the best pizza I ever had. I don’t …
Beef Stew on a wintry day is my favorite. I love the comforting taste and texture of meat slowly cooked until fork tender. That’s my gauge. Fork tender. That just means that I don’t need a knife to cut through it. Sounds simple, but you rarely find that at restaurants anymore. Which is why I …
I couldn’t resist. And BTW, after years of pho enjoyment; it was only last year that I actually learned that the correct pronunciation of this Vietnamese soup dish is not Fo, with a long ‘o’ sound, but rather fah with a kind of hardened short ‘a’, as in ‘fah-bulous’!
There are pho storefronts all over LA …
Here it is–mama’s little helper. It’s my new All-Clad Slow Cooker. I recently replaced my ceramic crock pot for this little number. Back in the day, I remember crock pot dishes being one big mush, lacking texture and taste. It was as though everything was cooking on a low simmer. And likely because the recipes …