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Woman In A Sweater Eating Soup

What? No recipe?

Cooking by the seat of your pants can be liberating. All you need to do is open your fridge or freezer, pull out the items that inspire you and just go! Sam Sifton from NYT (New York Times) Cooking is a true cooking maestro and renegade. He pens a no-recipe recipe every Wednesday. He creates and shares his recipe in paragraph form. No list of ingredients, no specific measurements, and no step by step instructions. He wants you to improvise,…

Steak Prepared In A Bag For Sous Vide Cooking

Do you Sous Vide?

What is Sous Vide? Don’t be intimidated by the French words. The literal meaning of sous vide is “under vacuum.”  According to Bon Appetit: “At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. …The water never comes to a boil. Yeah, it's pretty low-key. A sous vide machine uses a heated metal coil to warm water to a constant temperature,…

Pumpkin Risotto with lobster, candied pecans, a smidgen of maple syrup and shaved Parmesan.

Chip and I recently experimented with a basic pumpkin risotto recipe amped up a notch, as usual, to add some extra goodies. We tried this as a dry run for an upcoming visit with friends.  This is sweet and savory and just perfect on a fall night with friends. We loved the outcome and hope you will too. What you need: Note: This recipe allows for 4-6 servings. We cut it in half for just the two of us.  5…

Pesto with a twist

Following a pesto recipe as the author intended is never going to happen for me. I read them and I respect the chef or author, but I always feel I can tweak it just a bit. Pesto is pretty standard, but I took it in a slightly different direction. In my ever-so-humble opinion, I thought it was awesome. See what you think. What you need: ½ cup pine nuts and or a mix with good quality walnuts Ground red pepper…

Italian Ingredients

Blond Puttanesca, with a twist.

I love the New York Times Cooking website. The authors and chefs inspire me to think outside of my cooking comfort zone and as a result, I have explored foods and regional recipes that I may have never thought to do. While the recipes are fantastic in their own rite, I feel compelled to amend and alter them…I cannot help myself. I strongly suggest you subscribe to the daily/weekly emails for fun and inspiration.  The nominal subscription fee is well…