This is a recipe

I once thought pizza was the most simple, conventional, and un-exciting meal ever. I have since discovered the joy of this rustic, humble, pleasing staple. And it wasn’t a trip to Italy that changed my mind; it was a trip to Brooklyn. (more…)

I’m a big fan of canning. In fact, The Bell Époque offer a whole line of preserves, jams, and jellies, from apricots to zananas, and unexpected pickles, like pickled lemons with coriander, radish and carrot, and the traditional cucumber, done up as everything from butter to dill. (more…)

Nothing heralds the approach of summer quite like this appetite-whetting antipasto. Bruschetta has been around for quite some time–nearly six centuries–and was used, not surprisingly, as a testing ground for olive oil makers to assess their products (although in those days bruschettas were mere pieces of toast, sometimes seasoned with garlic). While these initial samples lacked the accoutrements of today’s bruschettas, many centuries’ experimentation has yielded several versions of this popular dish. Inspired by this, I began my own experiment after finding my muse at the local farmers market. Garlic. This recipe features a tangy combination of radishes and garlic as a healthy alternative to the classic tomato and mozzarella layering. (more…)

Nature rarely provides such a conspicuous opportunity to share as that of the globe artichoke. Large enough for a small group, the steamed artichoke is the perfect prelude to a night of fine dining, with its flavorful meat and incredibly high level of antioxidants–the highest per serving of any other vegetable. This recipe features a classic aioli sauce, seasoned with fresh lemon, that has been a favorite at my restaurant for years. For the best quality artichokes, be sure to check your local farmers market during the peak growing season, from March to May. (more…)