When I had some extra clams for an Island Creek Oyster “Half Shell” order, I was looking for another way to use them up and was trying to skip the carbs of the obvious pasta. I had a piece of halibut and a bag of frozen shrimp in the freezer, so I decided to try …

Chipotle Pork, either tenderloin or Bone in Pork Chops (shown here, so good) is part of my regular repertoire and probably shows up about every other week. When our nephew Tim lived with us, we had it often and he said it was probably one of the favorite things I made. The main “sauce” is …

Before the emergence of Molecular Gastronomy and the theater that is created by the use of liquid nitrogen in restaurants today, the entertainment in your fine dining experience was frequently the Caesar Salad prepared tableside. Your server would wheel a trolley with a large wooden bowl to your table and it was “lights, camera, action” …

When the farmers market (or your own garden) is teeming with Parsley and MInt it is the perfect time to make this fresh and healthy salad.

I had some Littlenecks that needed to be used from an Island Creek Oyster order and we had already had some grilled and steamed, so needed to change it up. Linguini with Clams is popular on many Italian restaurant menus, but I have often found it rather soupy and the sauce didn’t do much for …

Is there anything better for Sunday brunch or at a football tailgate than a Bloody Mary? It’s my family’s tradition to have “Bloodies” on most holidays, and Thanksgiving, Christmas and Easter would not be complete without them. My father would make a large pitcher of his “special recipe” and everyone would have one as they …

I first had this tasty pasta at a trattoria in Trastevere in Rome. It was utterly simple, but so delicious. Cacio e Pepe literally means “cheese and pepper” so if you are a fan of those, you will love this dish. The heat melts the cheese and the addition of some of the cooking water …