Monthly Archives: March 2013

Caesar Dressing

One of my favorite things to do in the kitchen is to make recipes that require an emulsion to come out right. Things like aioli, hollandaise, and traditional mayonnaise all do exactly what common wisdom says can’t be done: force … Continue reading

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Panko-Parmesan oven-fried chicken salad with honey-Dijon dressing

A couple of weeks ago, Jess and I spent a lovely weekend in her hometown of Glenwood. We visited with her parents and brother (who was in from Colorado), and when the last, lazy Sunday came around, we gathered ’round … Continue reading

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Mashed parsnips, baby broccoli, seared tuna

The parsnip is one of the most underrated vegetables around. Looking like fat, white carrots, this humble root vegetable is far more delicious and versatile. Sweet, slightly peppery, and milder than root veggies like turnips, the parsnip is a good … Continue reading

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Braised chard, honey-ginger glazed carrots, and filet mignon

The filet isn’t my favorite cut of beef (that would be the ribeye), but I do enjoy them from time to time — especially when I come a across a couple for a good price as I did tonight. We’ve … Continue reading

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