Oui, Chef

Fabulous Roast Chicken

2010-02-08T09:00:00-05:00

Roast Chicken. It's hard to think of two other words that fit so perfectly together, isn't it? To my mind, a well cooked roast chicken is about as fine a meal as you can eat. There is just something about it....the tender juicy meat, the crispy, well seasoned skin, and please don't get me started about the aroma that fills...

Penne with Asparagus, Lemon and Proscuitto

2010-02-04T09:00:00-05:00

This dish is our interpretation of a recipe from the fabulous "Al Forno" restaurant in Providence, RI. Their original can be found in the terrific cookbook Cucina Simpatica: Robust Trattoria Cooking From Al Forno written by the restaurant's owners, Johanne Killeen and George Germon. The key to it's success comes from baking it in a large enough pan to hold...

Chicken with Fontina, Proscuitto and Sage

2010-02-01T09:00:00-05:00

This is my adaptation of a dish I saw Jamie Oliver prepare on Mark Bittman's "Minimalist" web show. It is absolutely delicious, quick to throw together, and fun for the kids to help with. Grab a youngster that has a little anger to vent, hand them a heavy pan or meat mallet, and let 'em go to town smacking down...

Homemade Marshmallows

2010-01-29T09:00:00-05:00

I first learned how to make marshmallows when at Le Cordon Bleu, and I have a few fond memories of the experience. The first, was that I couldn't believe how easy they were to make. I mean, I thought there had to be some sort of magic involved in making such delicate little confections. I had heard for years of...

Asian Meatloaf

2010-01-26T10:19:00-05:00

Let me start this post with a sad confession, and that is this. It is REALLY hard to make meatloaf look good in a photograph. Sorry. I mean I tried.....I really did. I tried to make this meatloaf look as good as it tastes, and give you all a shot that would leave you saying...."OMG, that looks awesome, I can't...

Chocolate Bouchons

2010-01-23T10:00:00-05:00

Santa was good to me this year, I must have been a very good boy. My brother and his wife were good to me too. For Christmas, they bought me Bouchon Bakery's snappy new "chocolate bouchon" kit from Williams-Sonoma. For those of you uninitiated to the joys of the chocolate bouchon to which I am referring, they are yet another...

Nobu's Spicy Shrimp Tempura

2010-01-20T12:38:06-05:00

One of my favorite features of Bon Appetit magazine has always been the r.s.v.p. section. This is where readers write to ask the Bon Appetit staff to chase down chefs in order to discover the recipes of their favorite restaurant meals. I've never written in myself, but have loved reading about people's special food memories, and their quest to uncover...

Gemelli with Rapini, Sausage and Raisins

2010-01-16T10:16:29-05:00

This is absolutely one of my favorite pasta dishes, and one that is an excellent vehicle for introducing rapini (or broccoli rabe) to your kids. Rapini is a delicious bitter green, that served on its own, is a tough one for kids to love, the flavor being just a little too sharp and funky for your average ankle biter. In...

Local Organic Steak with Kalamata Chimichurri Sauce

2010-01-12T09:04:06-05:00

I love my grill. I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks. Every man I know is the same, even guys that avoid cooking in their kitchens at all costs. Put them next to a screaming hot grill and they have an almost instant primal...

Butternut Squash, Browned Butter and Sage Couscous

2010-01-07T10:04:33-05:00

For those of you pulling your hair out over the complexity and time required to pull together the recipes of some of our recent posts, like Bouchon's Quiche Lorraine or my Chicken Pot Pie, here is a delicious and simple side dish that you can put on the table tonight in about 20 minutes. I have always been enchanted by...