Chopping My Way to Glory

Lately when I’ve gone to the fridge feeling uninspired and not knowing what to make for dinner, I’ve often turned to something that was missing from my repertoire for years — the chopped salad.

While not codified in the same way as other great salads, the Caesar for example (romaine, anchovy, lemon, parmesan and garlic), or the Cobb (avocado, bacon, egg, chicken, etc.), it is precisely its flexibility that makes the chopped salad so great. More

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Igniting Your Own Creative Spark in the Kitchen

I’m often asked by dinner guests, as I serve them a meal of Sardinian seafood or Japanese sumiyaki grill or Yucatan-style Mexican, “Where do you get your ideas?”

Freshly made mezzaluna

I’ll admit it’s somewhat easier for me than the average person — having a career that gives me the time and flexibility to indulge my passion for kitchen creativity. However, I still have to come up with ideas of what I’m going to cook each evening. More