the literal translation of bagna cauda means warm bath. but in my world bagna cauda is a truly delectable warm and sexy mixture of anchovy, garlic, butter and olive oil in which to dip vegetables, bread and really whatever else you deem appropriate. because dear readers, i am not here to judge you and you […]

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  i used tilapia. o’charley’s perpetual "catch of the day". and really,  it’s a nothing kind of fish. farmed. not terribly exciting, yet i buy it all the time. tilapa is inexpensive. you can’t seem to overcook this fish. it crisps up with minimal oil. and it goes well with almost anything and everything. it’s […]

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merle, my loved and adored burmese kitty: february 1, 1994 – december 25, 2008 happy new year. it’s been so seemingly long now since i’ve written that i barely know where to begin except to say that i’ve thought of you. often. like every time i cooked or ate i’d think – i’m a food blogger and […]

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maybe the only thing better than eating bottarga, is eating gifted bottarga that was domestically caught in tampa bay and cared for by a man with a generous heart, the soul of a true food lover and the mind of a meticulous craftsman, . you see, i have this friend…

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i have a recipe for a flourless chocolate cake, found years ago in a ny times sunday magazine, that is unbelievably good. if baked with all the best ingredients, it costs $40 to make and serves 20 generously, weighing in at over 2 lbs. i rarely make it. and now there’s a good chance that […]

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since i believe in the law of averages, and my last post was a novella (bless those of you that read…), i give to you the grilled peach in 100 words. i sat these georgia beauties cut side down in some olive oil and then sprinkled them with a good flakey salt. after a trip […]

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               my rss feeder broke.  and i didn’t realize it for 3 months.  mostly because i (still) don’t even understand what exactly an rss feeder is, or what it does – talk about being oh so techno savvy… but my stat’s were dropping off and well, try as i might to just ignore the cold […]

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