Love was in the air in Huntington, Long Island last night. It was all part of a young man’s plan to seal the deal and win the hand of his longtime girlfriend. He hired me to make her a dinner of her favorite cuisines, so I jumped at the chance to help by playing culinary [...]

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If your recipe calls for finely minced canned chiles (like pickled jalapenos or chipotles), use a garlic press, and avoid getting your hands covered with the hot oils. (If you’ve ever rubbed your eyes after mincing chiles, you know what I’m talking about)

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OK OK, I know it’s Sunday, but I needed a little extra time to get this post and podcast out. Yesterday, I interviewed Chris Gatto, the Manager of the Inwood Greenmarket. We spoke about the New York City Greenmarket program, and its efforts to bring communities together around Farm Fresh Foods. Chris talks about the [...]

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Well, the big Reception for COMPLEXIONS Ballet was a success, and the food was well-received. Here are photos of the food. Polenta Cubes with Mediterranean FillingsPesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara Tropical Corn, Black Bean, and Mango Salad with Honey VinaigretteServed in mini cocktail cups Sweet Piquillo PeppersStuffed with Herbed Goat Cheese [...]

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Episode #5:How to Find Asian Ingredients Online Special Guest Recipe: Chris Marquardt from www.TipsFromTheTopFloor.com Featured Websites: http://www.asiarecipe.com/, http://www.templeofthai.com/, http://www.ethnicgrocer.com/, http://www.importfood.com/, www.pacificrim-gourmet.com, www.superhmall.com Music: “Can’t Hold It Down”, Andy Sullivan. www.andysullivan.com

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Chris Marquardt of Tips From The Top Floor shared his recipe for Thai Curry Chicken with Eggplant on my Podcast #5. Here’s my own easily adaptable recipe: Thai Red Curry Chicken with Water Chestnuts 1 pound boneless chicken breast, 1/2 inch dice3-4 Tablespoons Thai Red Curry Paste2 cups coconut milk (1 14 oz. can)2-3 kaffir [...]

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Thai, Vietnamese, Korean and Japanese cooking are becominng more and more popular all the time here in North America, and adventurous home cooks are starting to learn how to make some of these formerly exotic foods themselves. Even the local supermarket now has an aisle devoted to asian products. But what to do if you [...]

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If you’re like most foodies, your Fridge is probably jam-packed, filled with produce, dairy products, cheese, leftovers from that new dessert recipe you tried last night, maybe a doggie bag from the great new restaurant you tried for lunch. You throw things in there, wherever there’s room, and sadly, things can get forgotten WAAAY in [...]

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Here is the Menu for the cocktail reception I’m doing for COMPLEXIONS Contemporary Ballet tomorrow night. I spoke about this in Podcast #4. I’ll post pictures after the event. Polenta Cubes with Mediterranean FillingsPesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara Tropical Corn, Black Bean, and Mango Salad with Honey VinaigretteServed in mini cocktail [...]

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The odd shape of ginger makes for a difficult job if you’re using a regular peeler. Plus, you risk slicing your fingers and hands (at least I do!). Use the edge of a small spoon, pulling towards you, to remove only the skin and leaving all that great gingery flesh.

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