Home Recipes

There are a lot of great reasons to make your own soda syrup. You can use real sugar, rather than the HFCS devil that lurks in most bottles. You can make flavors that make you happy, from real seasonal ingredients with complexity and intensity, and you can use up excesses …

Sauteed Mushrooms is one of the best and quick ways to cook mushrooms. Sauteed with onion they get a wonderful flavor. Adding some wine too, makes them totally irresistible. The flavors blend so well and sauteing gets them such a beautiful brown color.    The best part is that sauteing …

It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made …

Every spring, I promise I’m going to share a recipe for chopped liver. And every year I lose steam, perhaps because there are probably few more divisive foods than organs, or maybe because my instructions on the matter are quite short: just make Ina Garten’s. Ina can do no wrong, …

I am so glad I am finally able to share with you a recipe for linzer cookies. These beautiful cookies are great for holidays, and can be made in different shapes and sizes each time. I was really eager to try them out and as Easter is rapidly approaching I …

This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well) Southeast Asian cuisine features what I call the 5S’s …

It has been 1 year, 6 months and 6 days since I last shared a recipe for a stacked, filled, and unconscionably indulgent layer cake on this site, an unforgivable oversight on my part. I certainly haven’t gone that long without sharing any cake recipes — I’m not a monster …

Nothing against barbecue-style baked beans, all tangy sauced and full of smoky burnt end drippings — hi summer, get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a …

Have you ever tried eggplant pizza? I’ve seen many versions of eggplant  pizzas on Pinterest and really wanted to give them a try. For those in search for gluten free pizza solutions this might be one of the best alongside this wonderful cauliflower crust pizza.  For me these eggplant mini …

A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm …