We’re off to Sonoma! See you on Tuesday.

My wife and I are off to Sonoma for a few days (see previous Dry Creek Valley post for details), so you won’t see any new posts until Tuesd...

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Pork Confit - Part 2: The Quintessential Charcuterie Experience

In Part 1 of this recipe, as I hope you saw, we made a classic brine and soaked our pork for 48 hours to impart flavor and moisture. In par...

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Pork Confit - Part 1: A Fine Brine for Swine

Well, as you may have read in another post a few days ago, I’m getting ready to leave for Sonoma for the Dry Creek Valley “Passport” event....

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Spicy Thai-style Steak and Rice Noodle Salad – Hot and Cold, Sweet and Sour, Soft and Crisp; an adventure in culinary contrasts!

This is my favorite Asian-style noodle salad. There are so many different flavors, temperatures and textures mingling together. I love almos...

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Saffron Rice with Currants and Almonds – Is this a Pilaf? Who cares?

On this busy Monday morning, I didn’t have the time or energy to go surfing around the web gathering extensive info on what makes a rice dis...

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Mmm..mmmm…mmmm, Rachael Ray

I like Rachael Ray. There, I said it. It’s not her cooking, or her bubbly on-air personality, or her ubiquitous EVOO, or her 30-minutes meal...

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Exotic Pomegranate Chicken – Hey, Nice Legs!

Pomegranate juice makes an excellent marinade for chicken. It’s sweet, tart flavor works really well, especially with the middle-eastern spi...

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