Asparagus is the quintessential Spring vegetable, available most places March through June. But thick or Thin? Green, white, or purple? Here’s the skinny. (more...)

A ripe, nicely-cooked artichoke is one of my favorite treats. My kids, now grown, loved them even as children. My father-in-law told all (more...)

A bottle of “really good” extra-virgin olive oil is a badge of honor in the kitchen. Once you reach the milestone of having (more...)

No, they’re not the same. What if your recipe doesn't specify what kind to use? Different chemical properties means they really are not (more...)

Sure, you can use dried herbs. They’re there all year ‘round. And you know what you’re getting. But... I feel a cheap thrill (more...)

Many of us highbrow snobby cooks will only use real vanilla extract. We wouldn’t sully our cooking or our reputations by using the (more...)

Here is perfection, short and simple. For all good-quality cuts* EXCEPT RIB EYE: Buy “Choice” or "Prime" (Never “Select”). Get them between 1’ (more...)

Last night, I pulled a 3-inch-thick three pound bone-in ribeye steak from my freezer, cooked it to medium-rare perfection without defrosting it first, (more...)