Roasted Green Beans

Ah the Maillard reaction! The magic behind roasting and toasting which is responsible for the extra flavor in bread crust, pan fried eggs, seared steaks, and even maple syrup and coffee! Maillard browning is the result of the reaction between sugars ... Continue reading

Shrimp, Zucchini and Saffron Linguine

This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce. Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked. Whole shrimp ... Continue reading

Truffles Uncovered

I am very excited to announce that I have been invited to participate in a food lit event that will take place in Turin (Piedmont, Italy) this coming September. The event is titled “Turin Epicurean Capital” and will revolve around the ... Continue reading

Radicchio Risotto with Parmesan Rind – Yes, it’s Edible!

Part of the spirit of Cucina Povera (the Cuisine of the Poor) is frugality and eating anything that can still be eaten. For some ingredients, this even involves a special preparation or a process to make them more edible. And this is certainly the case ... Continue reading

Home-Style Pizza Competition

An unusual post for this blog, today. Three friends of mine have just competed in a pizza cook-off, and I had the honor to be the head judge :) The contestants were responsible for bringing their own ingredients, including their pizza dough (which they ... Continue reading

Stewed Brussels Sprouts

Not everybody loves Brussels sprouts. But, unless you are overly sensitive to bitter flavors, you will find this to be a delicious side dish. Brussels sprouts are the buds of a kind of cabbage belonging to the Brassica family (along with broccoli, ... Continue reading