This is it–the star of our Christmas dinner, an 8 ribber prime rib roast. I have written about our menu at http://www.marthastewart.com/article/a-cut-above. One year several years ago-I made this menu. I guess it was an impressionable year for the boys because I’ve never been able to make anything else since. There are never enough Yorkshire… View Article

Low and behold, I dissed Apple prematurely as THIS time, they actually called me within 12 hours with news of a smooth “data transfer.” Had just finished dinner so I hopped in a cab and made it there just before closing time at 9 to pick up my new computer. I won’t lie–its here and… View Article

¨ I got the idea from my interview with The Washington Post (see clip on right side). I had fun up there making crepes for a stroy on MH which ran a week ago Weds and justifiably needed a Thanksgiving angle. The reporter Bonnie had a great idea to make the crepes and use them… View Article

http://www.youtube.com/get_player I am having a blast preparing the turkey. Weber-grilling is the path I take in order to keep the ovens free for everything else. Above shows the grill prep and then–a 360 of the beauty while cooking. Recipe in Mad Hungry. Happy Thanksgiving all.

pics rephotographed from Quentin BaconMy friend Jimmy called earlier asking for a Jamaican curry chicken recipe which sent me to my second book pictured here. It also reminded me of this great vegetarian pumpkin curry recipe which I use to make all the time. This is the time of the year in these parts of… View Article

Here’s the thing as many of you know–if you start with kick ass ingredients there is not much to be done. Just show some restraint, pick a few flavors to add and get the heck out of the way. About 6 months ago, a friend who raises pigs, brought us some pork chops from the… View Article

Think of this pie as an original pop tart: same ingredients as regular pie but flatter and rectangle. It’s made here with apple and raspberries but any fruit filling will work (just get the thickener to fruit ratio correct). Next time will make Pear and ginger. This is a great grab and go snack. Sarah… View Article

After years of machines, battery operated foamers and overpriced coffee house coffee, we’ve perfected the handmade cappuccino which I’ve come to love more than most (except perhaps one in an Italian cafe but that’s another story). As for the actual coffee, many kinds of beans are good but few are as consistent Illy: dark roast… View Article

Being that the grape jelly was foremost on my mind as I wondered through the local farmers market up at Columbia University on Sunday, I was drawn in the by the duck salesman selling all manner of duck parts from naturally raised and handled ducks including the gorgeous breast which also happened to be very… View Article

4lbs concord grapesplain grapes washed and cooked (mashed) 10 minutesdrained through flannel sheetsqueezed tooIT BE GELLIN‘ My excitement this morning at both this beautiful day and my gelled jelly is pretty high. Mostly it’s because I’ve never made it, it’s really easy but requires a few details for success. First off, I don’t have a… View Article

image rephotographed from Quenting Bacon’sAm making hot sauce from the plethora of chilis growing in my humble little container garden. Published in both Jamaican books, this sauce recipe is spicy with a hint of sweet and a nice acid/salt balance–everything you want in a hot sauce. Mango can replace pawpaw (papaya) too. And, habanero can… View Article

I had one simple rule: no tatts or piercings until you’re 18. Yet this boy barely made it to the finish line–I did my best. But along the way he also learned to cook–really well. Here, skirt steak is seared and sliced, served in a rich and spicy yet light sauce (ginger, star anise flavored… View Article

The indirect grill set-up for the ribs (I used 2 small Webers). Just stack as many racks as you need side by side like playing cards, cover and open vents. Cook about an hour plus, rotating periodically. But, enough about the ribs. On the side was sauteed swiss chard and red onions AND, grilled chard… View Article

Still hanging on: will barbecue this weekend– perhaps a last hurrah. Richie’s Ribs are favorites of the boys both pictured here. A simple rub on baby back ribs baby, placed over indirect heat on the barbecue (see comments on DINNER ORGANIZED post 9/09 for indirect grilling instructions) and you will not even need sauce to… View Article

The platform: summer. The train: fall. Just when I’m ready to let go, another couple tomatoes ripen on the withering vines, the chive stays strong but the parsley is saying bye-bye. Have been hedging me bet as to when to chop down all the basil until Elaine Louie published the Orzo+pesto recipe in the New… View Article

My mate, jimmy D, of “the alistairs“—-saved me from a torturous late Sunday afternoon and evening of American football (sorry fans) but as the only chick amongst 4 guys, it’s one of the few things I really can’t handle for too long. Meanwhile, their dinner just rocked so hard! This fish pie looks like a… View Article

If you have your food shopping act together life is so much easier meaning–if the fridge is full, get up in the morning, throw the meat in a marinade and forget about dinner until its time to cook. This am–put 2 3lb chix (backbones removed by cutting up both sides of it with kitchen shears)… View Article

Here the deal: If I make an obvious big green salad with all the other food at dinner and try to hard to have them eat it, there will be too much leftover which must be tossed. But, if I come home to a male-cooked stewy/porky/fatty dinner craving salad for myself and make a single… View Article