Photos from several meal's. No more words, as they'll destroy the luscious remains of the flavors that linger.
Ma Cuisine
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Food
Hot Tamales
I like tamales. No, I love 'em. Playing with a steamed halibut special at work, I ended up complementing the dish with fresh corn tamales. I served it with roasted yellow grape tomato salsa, chipotle, ramps and tomato corn salad. Maybe I was channeling my...
Stefania Barzini
The other evening I was lucky to spend an evening with Stefania Barzini. Hosted by Beatrice Ughi, Stefania is a well renowned Italian chef and author. She also runs a cooking school, as well. With five of us sharing a typically small New York City kitchen,...
Faux Puntarelle
Lacking puntarelle but want to something similarly savory? Rick Easton has a fabulous suggestion; use the stems of any green broccoli or rape. Making a pasta dinner, I tried Rick's trick with my new taglia. It led to a delightfully composed (and eaten!) salad. For...
Bahn Mi
Bahn Mi is the Vietnamese sandwich that captures that nation's delicate flavors combined with remnants of its French colonial past . Below is my home made version. It's a baguette filled with Southeast Asian umami fillings which can include anything...
Dinner With Domenico
My friend Domenico... how to describe him? It's hard to capture all the qualities that make him such a great friend. Especially around food. I often mention him in my posts on Stir The Pots. There's a reason. He's a man of food, whether cooking, baking or...
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