Earlier today, Food & Wine magazine held an hour-long Q&A session with George Faison, owner of DeBragga/New York’s Butcher, which provides top quality meats to many of NYC’s celebrated chefs! Lucky me had my question answered. Of course I had […]
Kunjip Restaurant in Koreatown, NYC serves the best Budae Jjigae – kim chi stew with glass noodles, tofu, hot dogs, SPAM, rice cakes, and slices of pork. Budae Jjigae at Kunjip I don’t go to Koreatown often, so I decided […]
I discovered this recipe on Williams Sonoma 5 years ago, and still follow it when baking chicken wings. Baking chicken wings is less time consuming, so this is my preferred method. Ingredients 20 wings – 40 total when the drumstick […]
Pork tenderloin is a lean cut of meat. Overcook it, and it becomes too dry. To keep pork tenderloin moist, I wrap mine with bacon, sear it, then roast it. Here’s the recipe:Ingredients2 pork tenderloins (about 1 to 1 1/2 […]
This Rioja-Style dish is inexpensive to cook, and takes little prep time. Just a few basic ingredients and you’ve got a meal that whisks you off to Spain. Buying ChorizoYou can purchase chorizo at your local grocery store, or at […]