Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, June 29, 2021

Turmeric Black Pepper Chicken

Give your traditional bbq sauce the year off and give this tangy spice rub a try this holiday weekend…no matter what part of the chicken you’re planning on grilling.

For four pounds of chicken, mix together two teaspoons of ground black pepper, a teaspoon of turmeric, four teaspoons of kosher salt, and a teaspoon of sugar.  About an hour before grilling, use your hands to rub the spice mixture into the chicken.

What really makes this dish pop is fresh lime juice…once the chicken is fully cooked, remove it from the grill and squeeze two limes over the top then serve.

Happy 4th!

Tuesday, June 22, 2021

Roast Squash with Chili Yogurt and Cilantro Puree

Once I turn off my furnace for the summer, I don’t care how cold it gets, there’s no way I’m turning it back on until Fall.  So, when the nights get cool, dinner is all about roasting, and this Ottolenghi squash recipe is one of my new favorites.

Start by washing a large butternut squash as you’ll be leaving the skin on. Wipe dry and cut it in half the long way, remove the seeds, then cut it into wedges 2 to 3 inches long by ¾ inches wide.  Place in a large bowl and toss with a third of a cup of olive oil, a teaspoon of cinnamon, a teaspoon of salt, and some black pepper. 

Roast skin side down on a baking sheet at 425 for about 40 minutes, or until soft, then take out of the oven and let cool.

For the Chili yogurt, stir together a cup of Greek Yogurt and a teaspoon or two of Sriracha. To make the cilantro puree simply combine a half a bunch of cilantro, a clove of garlic, a large drizzle of olive oil, and a few pinches of salt in a food processor. 

To serve, liberally dollop the yogurt and cilantro puree over the squash as well as some toasted almonds or pumpkin seeds…if you happen to have some in the pantry.

Monday, June 14, 2021

Refried Beans

Most of the time it’s the sides that takes grilled meat or veggies to the next level, and some homemade refried beans will do just that.

Drain two cans of black or pinto beans into a strainer and rinse well. In a pot with a little bit of vegetable oil, sauté a small diced onion and four minced garlic cloves until translucent. It’s not necessary, but if you want to add some cumin, chili, or chipotle powder, this is the time to stir them in.

Add the drained beans along with half a cup of chicken or vegetable stock then simmer uncovered for twenty minutes. Salt and pepper to taste, then remove from the heat and either mash them with a potato masher, or transfer them to a food processor and pulse until you’ve reached the consistency you’re looking for.

Put them back on low heat and stir in the juice from a lime wedge or two. Serve topped with some crumbled Queso Fresco of feta if you happen to have some handy.

Monday, June 7, 2021

Roast Broccoli with Everything Bagel Seasoning


There’s always so much to do this time of year, and making dinner often becomes more of a chore than the highlight of your evening. We live in an incredible place, but on nights like these, I just wish we could get a pizza delivered.

This is when you need to pull out your secret ingredients, for this one I recommend everything bagel seasoning. It’s all about the condiments, right!

Preheat your oven to 450, then cut up your broccoli and toss well with a little bit of extra virgin olive oil and several generous shakes of salt and pepper. Mix it together with your hands, throw it in the oven, set your timer for 30 minutes, and go pull some weeds or get the kids in the bath. 

After 30 minutes, give it a quick toss and roast for another 10 to 15. You’re looking for some char around the edges. When you get it where you want it, set it on the stove and immediately hit it with the everything bagel seasoning.  Done!  Serve it right away or later at room temperature.

It goes great with cheese and olives too.

Tuesday, June 1, 2021

Soft Shell Crab with Lemon Aioli

Soft shell crab season has begun, and it’s a short one so don’t wait! Anyone that’s made them before knows how easy they are to prepare, as is lemon aioli, the perfect accompaniment. Whether you eat them hot out of the pan, or sandwiched between a grilled buttered bun, soft shell crabs mean the start of summer.

When you get your crabs, ask the folks at the fish counter to clean them for you…much easier. To cook the crabs, generously salt and pepper both sides, dredge in flour, and fry for a few minutes per side in a medium hot pan with just enough vegetable oil to barely cover the bottom. When they’re crispy golden, remove and drain for half a minute on a brown paper bag or paper towel.

The aioli can be made ahead of time and kept in the fridge. Separate a room temperature egg then slide the yolk into a small bowl. Add the juice from a quarter of a lemon and a half a teaspoon of Dijon mustard, whisk well.

Slowly drizzle about a quarter cup olive oil into the bowl while whisking constantly. If it starts to separate, hold off on the oil and whisk until it comes back together. When it’s about the consistency of a thin mayonnaise, season with salt and pepper to taste. 

Depending on what else you’re serving, you may want to also whisk in a minced clove of garlic.