How To Assemble A Charcuterie Board (in collaboration with Formaggio Kitchen)

Over the next several weeks many of us will be busy hosting holiday parties to entertain friends and family. While I’m working on main courses and desserts, my guests will be making merry; to keep them happily entertained and take the edge off their appetites I will lay an ample spread of cheeses, wines, and […]

Charred Vegetable Soup (in collaboration with Imperfect Produce)

One of my favorite soups growing up was my Grandma’s garden vegetable soup. She would make this soup throughout the year, and though the tomato base would remain the same, she would vary the rest of the recipe with whatever vegetables were in season. My version is updated by briefly broiling the vegetables to char […]

Braised Boneless Beef Short Ribs with Italian Caponata (in collaboration with Imperfect Produce)

The first time we visited Rome, we rented an incredible 16th century apartment on Via del Govern Vecchio. The third-floor apartment was situated across the street from a monastic residence where priests and monks carried out their daily lives in full view like an ant farm in white starched collars. We could see their dining […]

A Cocktail for Autumn with Apologue Liqueurs

When it comes to cocktails, we all have our favorites; in the springtime, I like a French 75 with vodka, not gin which remind me of late afternoons at a sidewalk cafĂ© in Paris. During the height of summer, I like something citrusy with a herbal, green garden twist like a mojito or something with […]

Grilled Ribeye Steak with Charred Scallion Citrus Compound Butter

I first learned about compound butters while living in Germany. Compound butters are simply butter to which herbs, spices, etc. are added, rolled into a log shape, and chilled until needed to top fresh breads, baked potatoes, steaks, salmon, etc. While prepared compound butters are not so easy to find in American supermarkets, Europeans can […]