total posts: 228
Broiled Herb and Garlic Quail Stuffed with Bacon and Raisins from Tapeo in Boston, MA
Perfectly roasted crunchy potatoes in the convection microwave oven!
Italian rainbow chard salad
Sous vide bacon wrapped scallops
Island Creek Oysters from Duxbury MA from the bar at Rialto in Cambridge, MA
The simplest way to prepare your CSA boxshare vegetables - simply roasted with garlic
Sautéed Corn Lime and Jalapeño from Market by Jean Georges in Boston, MA
Roasted lamb, tomato chutney, goat cheese sandwich from Flour Bakery in Cambridge, MA
The "Yuppie Burger" - Boursin and bacon burger from Bartley's in Cambridge, MA
Wok Roasted Mussels with lemongrass from Myers + Chang in Boston
A great method for baking salmon that comes out moist and tender.
Gua Bao - the traditional pork belly bun that was around way before the Momofuku pork belly buns
Homemade steamed Chinese buns - is it worth the effort?
Tuna Tartare - so easy and delicious with this simple spicy mayo sauce
Have you ever tried making your own chirashi at home? It's easier than you think and cheaper too!
Rosemary Foccacia from Smith & Wollensky in Boston
Radish Crostini with Herb Butter
A great way to use up your farm fresh herbs - Make herb butter!
Simple, healthy, and delicious - quinoa with chopped herbs
Pan-Seared Scallops with Pancetta, Peas, Cipppolini Onions, Cumin-Carrot Sauce from Bergamot in Cambridge, MA
Fava Fennel Mint Salad - perfect for summer!
Rich & creamy, this avocado ice cream is full of "good fat" and tastes fantastic!
"Green Goddess" sandwich from Canteen in Cambridge, MA
A simple, faster, and delicious way of preparing root vegetables
Sashimi Lunch Set from Bluefin in Cambridge, MA
Tarte Flambée or Flammekueche? This is the Alsatian version of a flatbread from Sandrine's in Cambridge, MA
Milanese Veal Osso Bucco with gremolata
Gremolata -a beautifully versatile and fragrant condiment made from citrus zest, garlic, and parsley
French macarons from Financier Patisserie in New York
Fried oysters from Redbones in Somerville, MA
Homemade olive oil ice cream
Squid Ink Risotto from Top Chef Masters contestant Jody Adam's Rialto in Cambridge, MA
My own makeshift method for making the perfect "sous-vide" steak
A taste of spring! Fusilli with Morel Mushrooms, English Peas, Corn, and Asparagus