Kitchen supplies don't need to be expensive to be good, often times the best things also happen to be the cheapest. Then there are times when you get what you pay for. I've picked out some of my favorite equipment, books and software here so you can see what I use in my kitchen and why.
Red Curry Salmon in Cabbage

Red Curry Salmon in Cabbage

While it may sound like an odd combination, salmon, cabbage, and red curry makes for a delightful dish that looks as good as it tastes. By wrapping the salmon in satchels of cabbage, the tender leaves not only protect the salmon from drying out, they contribute a sweetness that helps bridge the gap between the…

Beet and Onion Pickle Recipe

Beet and Onion Pickle Recipe

One of my favorite Indian take-out places in New York makes a vibrant magenta onion and beet pickle they include with every order. It’s a bit unexpected, but aside from being a visual contrast from the earthy tones of Indian food, it provides a sweet and tangy flavor contrast that’s marvelous with a fiery Vindaloo….

Interview with Andrew Zimmern

Interview with Andrew Zimmern

I got to sit down and chat with Andrew Zimmern at the 2013 New York City Wine and Food Festival last week. It was an honor meeting one of the people who inspired me to make the leap from marketing to food, and he’s as down-to-earth as he comes off on his shows. We talk…

Strawberry pavlova with white chocolate mousse

Strawberry pavlova with white chocolate mousse

I’m back from a long weekend of gluttony in Montreal the details of which I’ll share in another post, but first I wanted to follow up on the promise to deliver a strawberry recipe. This is my interpretation of the most delicious dessert I’ve ever eaten. It was served for dessert as part of our…

2008 NY Wine & Food Festival Grand Tasting

2008 NY Wine & Food Festival Grand Tasting

While I’m on the topic of new companies launching, Foodbuzz has officially launched their publisher community. As you may know, they’re a community of food enthusiasts and bloggers and they also have an ad network that helps little blogs like this one pay for web hosting. Another perk of being a featured publisher is that…

Grilled Cheese Sandwich

Grilled Cheese Sandwich

This week over at PBS I use a few tricks I’ve picked up over the years to make the perfect grilled cheese sandwich. Impossibly crisp on the outside, hot and fluffy on the inside, with a molten center of cheese and chutney that balance each other out without being greasy. Hit the jump for the…

Oyster and Fava Bean Stew

Oyster and Fava Bean Stew

I’ve once again fallen delinquent in my posting. It’s not so much that I haven’t been cooking as much as the fact that I’ve been cooking without recipes, or more precisely that I’ve been cooking and not documenting the recipes. Part of it has been because it takes more time to measure out and document…

Cherry Vanilla Granola

Cherry Vanilla Granola

When someone says “granola” it conjures up images of a wholesome high-fiber breakfast cereal that’s widely considered healthy. The reality is that most store bought granola is loaded with sugar and fat and costs a fortune to boot. This version uses unprocessed rolled oats, wheat germ and grade B maple syrup as the sweetener. It’s…

Show Me Your Rice

Show Me Your Rice

You may not have won the first rice cooker, but I still have one brand spankin’ new 5.5 cup Zojirushi Neuro Fuzzy rice cooker to give away courtesy of Zojirushi. This one goes to the person who sends in the best sounding/looking rice dish, that could be made in the Zojirushi. To enter, just send…

SVS: Scrambled Eggs

SVS: Scrambled Eggs

Of all the sous vide experiments I’ve done so far, this was by far the most disappointing. It wasn’t because the eggs were bad, it’s just that I had such high expectations given all the raves I’ve heard about “life changing” “mind blowing” sous vide scrambled eggs. I had them (with cream, gruyere and white…