This dish hardly requires a recipe, as it consists of little more than the ingredients listed in the title.  That's what I love about ...

 I'm not usually a fan of citrus-based sauces, which are all too often much too sweet for my taste. I was apprehensive about making thi...

 For my weekday meals, I tend to fall into a monotonous rotation of sauteed chicken breasts and pork chops served with not very imaginative...

I’m still not overly confident when it comes to cooking without a recipe, so I was especially proud of this dish. I asked the Significant E...

This scallop dish was my triumph over bachelorhood.  I had come home from having a couple beers with my friends and my first thought was or...

 Stew in mid-August? No thank you.  Seafood stew? Well, now that you mention it... Italian seafood stew, tomato-based and chock full of j...

Cajun food isn't something I usually consider cooking.  Don't get me wrong--I absolutely love the cuisine--but I associate Cajun fo...

I'm not sure what got into me this weekend, but when searching for a recipe to for some soft-shell crabs I had purchased, Chanterelle ...

If you've ever been to Manhattan when the temperature rises above 80 degrees, you understand just how hot living in a New York apartmen...

"Man, you go through a lot of bacon!" Significant Eater exclaimed the other day as she watched me simmering half a pound of the g...

Having spent equal parts of my life in the Southeast and the Northeast, I was eager to make the recipe for shrimp and grits from the Momofu...

  With great excitement, I discovered that Luke's Lobster , a lobster roll shack in the East Village known for serving one of Manhattan...

  For this recipe, I tweaked a Marcella Hazan recipe by substituting canned San Marzano tomatoes where she called for tomato paste.  Noneth...

It's always nice when an ambitious-sounding meal can be created by simply using some leftover bits in the fridge. In this case, I simm...

The sweet, briny flavor of sea scallops makes them pair nicely with earthy foods such as mushrooms and leeks. Last night, I served scallops...

My favorite reference for week night recipes is not a cookbook at all, but rather a book containing lists of ingredients. That book is Kare...

For most guys, when their girlfriends' birthdays roll around, they agonize about what to give. I agonize about what to cook. When the ...

The other day, I made Braised Tuna with Radicchio, Chickpeas, and Rosemary from Molly Stevens' wonderful All About Braising . Braising...

This weekend, I cooked what I think is my greatest success with a recipe of my own creation. Sticky from 90 degree weather, and in no mood ...

Cooking dinner in my apartment in the summer is always a challenge. No matter whether I use the oven or the stove, my studio will remain ab...