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Steve
Massachusetts
I'm a blogger on a mission to encourage parents to teach their kids how to cook and eat well.
Interests: cooking, writing, teaching, skiing, biking, hiking, music, travel, literature, entertaining
Recent Activity
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I can't believe I'm about to say this, but there is just too much good food in the world. Every day I seem to add to my list of recipes to try - some pulled from magazines, others clipped from favorite websites. There are some recipes that I've had in my "to cook" queue for years now and I am... Continue reading
Posted 2 days ago at Oui, Chef
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My friends at Cooking Light Magazine, and the super talented food writer David Joachim, have just come out with a new cookbook entitled Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy . In a word, the book is AWESOME! In it, Joachim travels the world and offers up his interpretations of signature dishes from each of the... Continue reading
Posted 6 days ago at Oui, Chef
Funny, I just posted a cod and root vegetable dish that couldn't be any more different than this delicious take on the combo. For me, that's what makes cooking so much fun, the myriad ways to can marry the very same ingredients to achieve such different results. LOVE this!
You had me at insanely delicious! Such rocking flavors in this dish, love the idea of the pineapple to cut the heat and bring some sweetness....YUM!
Such a classic! Yours are so perfect it looks like you brought them home from the bakery...so pretty!
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I first "met" Ina Garten while living in Paris, and while I've bumped into her a few other times over the years at various food events, it is the memory of that first encounter that really sticks with me. I had popped into our neighborhood florist to pick up some fresh flowers to bring home, only to find the place... Continue reading
Posted Apr 7, 2014 at Oui, Chef
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Here is yet another fantabulous dish from Molly Stevens' cookbook All About Braising: The Art of Uncomplicated Cooking , and is one I was happy to whip up this week as the thermometer ditched back into the single digits here in the Northeast. Molly calls for braising the pork shoulder whole (which I did), then slices it and serves it... Continue reading
Posted Apr 4, 2014 at Oui, Chef
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I'm especially excited to share this recipe with you today because it comes from one of my Le Cordon Blue - Paris classmates, Aida Mollenkamp. You may recognize her name as she's gone on to craft a pretty interesting career in the food biz, but back when I knew her she was fresh out of college and following her passion... Continue reading
Posted Mar 31, 2014 at Oui, Chef
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I have always loved oatmeal raisin cookies, they are among my favorite treats. I had making a batch in-mind when I picked up a monster container of Quaker Oats the other day, but before I could get them mixed up and in my oven I stumbled across this recipe for oatmeal date cookies. Given that I had a container of... Continue reading
Posted Mar 28, 2014 at Oui, Chef
No worry about it having to keep well around here as I am going to eat the whole pot myself! I'm with you....folks should RUN like the wind from the green cheese tin!
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It had been months since I'd had lamb, so the other day at the market when I saw that they had boneless leg of lamb on sale I picked one up. I didn't have a particular recipe in mind when I bought the meat, I just figured I'd coat it in some sort of fresh herb rub, tie it up... Continue reading
Posted Mar 24, 2014 at Oui, Chef
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Not sure why I'm on such a classic-steakhouse-fare kick lately, first with the creamed spinach and now with the wedge salad, but hey it's been a long winter and I'm just craving these substantial dishes. I've got my eye on a Steak Diane recipe too, so stay tuned our tour through steakhouse land may not be over just yet. For... Continue reading
Posted Mar 21, 2014 at Oui, Chef
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I'm always looking for creative and delicious nibbles to serve up at a cocktail party or as a pre-dinner nosh with drinks. Like most folks I have a few go-to dips and spreads, and love crafting an interesting cheese and charcuterie board. Sometimes though I like to step away from the expected and whip up something that most folks have... Continue reading
Posted Mar 17, 2014 at Oui, Chef
Mmmm....I can see using the massa de pimentao on EVERYTHING!
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This is a recipe that I adapted from one I found in a Jaime Oliver magazine a while back. I remember loving the picture that accompanied the dish, and while I no longer have the recipe on-hand I did remember enough about the elements to pretty successfully recreate it here (I think). I turned to this dish recently as a... Continue reading
Posted Mar 14, 2014 at Oui, Chef
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This delectable little treat has become a new addiction of mine. Driven by a need to rip through a bag of 5 avocados I bought at BJ's last week for the past few days I've been eating one of these tartines at both breakfast AND lunch. I am a HUGE fan of avocados and eat them regularly either sliced on... Continue reading
Posted Mar 11, 2014 at Oui, Chef
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As you all know, I tend to shy from hyperbole when it comes to making claims about any recipe we share here being the "best" of it's kind. I figure there's always room for improvement, plus who's to say that a recipe I might consider to be the "best" would even place in your top 10. Personal taste in food... Continue reading
Posted Mar 7, 2014 at Oui, Chef
WOW....these ribs look amazing, Devaki! I'm with you, the freshness of the gremolata is key as a counterpoint to the slow-braised richness of the meat. LOVE this dish!
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Chicken Paprikash is practically Hungary's national dish, and while I've enjoyed it made with veal before I've never had a pork paprikash until I tried this great recipe from my friends over at Cooking Light Magazine. The traditional chicken version of this dish is a braise of whole chicken parts with the skin and on the bone, and delicious as... Continue reading
Posted Mar 4, 2014 at Oui, Chef
Dang I wish I lived closer to you, I would be popping by for dinner all the time for dishes like this!
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I found this recipe in the latest issue of Esquire Magazine which I had picked up for a little plane reading on my recent ski trip with the boys. I am generally not a big magazine reader, with the exception of a few cooking mags and The Economist, but I picked this one up for two reasons. First, on the... Continue reading
Posted Feb 26, 2014 at Oui, Chef
I like the addition of the mushrooms on top of this plate of goodness....yum.
I could seriously live on dishes like this one....when's dinner?
Toggle Commented Feb 25, 2014 on Simply Chicken Masala at Weave a Thousand Flavors
The devil can keep her Prada goodies, I want these SPUDS!
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How many of you out there watch the PBS - Masterpiece show Downton Abbey? Anyone? Anyone? Bueller.....Bueller? Well, for those of you who do and would like to whip up a little "period appropriate" treat to enjoy when watching the show, then this Treacle Tart is for you. Quintessentially British, and with a pedigree that goes WAY back, this is... Continue reading
Posted Feb 25, 2014 at Oui, Chef