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Easter Dinner Part II – Tri-Butter Veggie Platter
So we are done with the soup and popover course, on to the main meal! Let’s start with the veggie platter – three veg with three different compound butters: Green Beans with Or
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Carnitas! (bet you thought it would be turkey)
Carnitas Taco Night! Who doesn’t love taco night. Given the week you’d think it would be a Thanksgiving recipe. We’ll get to that, but first let’s hit the meal we did
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Chicken Piccata. Old School, man. Old School.
Chicken Piccata. There’s a dish you won’t find in the cutting-edge Manhattan culinary scene. Well, unless it’s served with caper foam, a savory lemon popsicle and parsley
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BO SSAM! BO SSAM!!!
Nephew Ry was in town last week, playing at Carnegie Hall (he got there one way, I got up there via the Q local). So we hosted the extended fam at The Room for dinner the night
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Accidental Kale Soup
I didn’t intend to make kale soup. Rather, it was to be lightly wilted with butter, shallots and a bit of garlic. But my trimming of the stems was a bit lazy, and they just w
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Double-Wide Lamb Chops
Double-wide lamb chops — it’s all about treating a nice ingredient with a light touch. Lamb chops are surely indicative of a special occasion, and perfect for the holidays. H
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Perfectly Crispy Sea Bass
So you’ve splurged on the $20-a-pound wild Chilean sea bass. And now it’s sitting there in the fridge trying to intimidate you. Mocking your cooking intentions with its pri
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Ancho Rubbed Skirt Steak with Limed Avocado Smash and Grilled Corn Salsa
The Tot heads to her grandparents for a week or so this time of year. She mainly eats pancakes, goes out for pizza, helps Grammy cook cupcakes and runs around the yard barefoot.
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Surprisingly Tasty Shrimp Scampi
This was a whim but worked out really well. And just run with the anchovies, they start fishy but turn nutty… Get a pot of boiling salted water on. Everything else starts in
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Six Steps to a Sexy Sauce Choron
Usually you’ll find a pan sauce alongside my steaks: reduced red wine and stock, some fresh herbs. Finished (“mounted”) with a few pats of butter. But once in a while I l