Generally speaking, I'm a steak purist. If I have a good cut of meat, I don't want to cover and mask its flavor with superfluous sauces and marinades. But then I came across this marinade, a simple combination of anchovies, garlic, rosemary and lemon zest, and then I started to use it on all kinds of cuts-- it's especially delicious on a well-marbled ribeye. more →
With spring officially here, I just had to feature one of my favorite pairings: asparagus and eggs. The two ingredients work perfectly together and are the epitome of spring. There are so many ways to enjoy this combination, like dipping asparagus spears into soft-boiled eggs or drizzling asparagus in hollandaise or baking asparagus into a frittata. But, my favorite combo is asparagus paired with hard-boiled eggs in a mustard vinaigrette. more →
Don't let the simplicity of a baked potato fool you. It's texture can be sublimely smooth and fluffy or can turn out crumbly and firm. The secret  to sublime potatoes is using salt. The salt traps in moisture and provides for even cooking that produces incredibly light and moist potatoes. They're so amazing that it takes very little sour cream and butter to elevate it into a creamy and delicious treat. more →
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