buddha contemplating the magnificence of this bradley tomato. no suffering here… one of the pluses about living in the south in the summer is that i get tomatoes before all the other yankees do. by june we begin seeing a few beauties at the farmers market and by july, well it’s bounty season. (and yes, […]

[Read more →]

sea urchin. i’m enamored. and i have been for quite some time although it’s usually called uni and served to me over a slab of rice. well ok, not necessarily – at least not anymore. not since i had it served on a piece of lightly toasted bread, draped with the thinnest, barely warmed slice […]

[Read more →]

i realize that this is old news. i mean, any tomato such as the one i used in september is sadly unattainable until three more seasons are behind us. but with all the summer clamor to make the ultimate blt from total scratch – all the while knowing that i was not in the mood […]

[Read more →]

and if you think that sounds ordinary, then boy are you wrong. you’re even so wrong that you’ve got no idea just how wrong you really are. because this is scott conant’s recipe from scarpetta – and it is beyond wonderful. this plate of food along with a glass of something very worthwhile – and […]

[Read more →]

t a sampling of some fresh picked wine berries, huckleberries and wild blackberries – a gift from my friend jack on my birthday last month it’s not that i’m not cooking. because i am. there are gatherings of friends and just plain hungriness resulting in well, dinner. i even sometimes whip out the nikon and snap […]

[Read more →]

when you make something that has only 4 ingredients, that all get crushed together, with no heat applied whatsoever, what can possibly make your dish stand apart? using pesto in your cooking, if only on occasion – is pretty much obligatory. it’s a flavor bomb. a crowd pleaser. pesto works on nearly everything one might […]

[Read more →]

ok. this was good. as in very good. as in i won’t go all yoplait ad on you, but this was another definite do-over. and the sooner the better. i take very little credit as this plate of pasta was nothing more than a blend of: the latest post from rachel eats‘ blog, along with […]

[Read more →]