Sticky Toffee Bread Pudding
Sticky Toffee Bread Pudding
While the word “pudding” tends to refer to a class of egg and starch thickened desserts in the US, in other English speaking regions of the world it...
Ful Medames
Ful Medames
Perhaps its my Asian DNA, but I’ve always been more of a savory breakfast person than sweet. Whether it’s a bowl of Pho, or an Eggs Benedict I’...
Curried Lamb Karaage
Curried Lamb Karaage
I recently saw a list of food related words that people hate. The list contained a pretty comprehensive list of adjectives used to describe food, and towards th...
Chocolate Chia Pudding
Chocolate Chia Pudding
If you came here expecting a post about a vegan chocolate chia pudding, I’m sorry to disappoint, but that’s not what today’s post is about. Th...
Katsudon (Pork Cutlet Rice Bowl)
Katsudon (Pork Cutlet Rice Bowl)
I’m often asked to make elaborate meals for my clients and as a chef, I enjoy the challenge. Whether it’s an intricately plated stack of food dotted...
Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Food

Fig and Endive Salad

Fig and Endive Salad

This simple autumn salad comes together in minutes and yet it presents well enough to serve for a dinner party. With sweet figs, salty ricotta salata, and a crisp bed of shredded endives dressed in a roasted almond vinaigrette there’s no shortage of flavors, textures and colors to keep senses stimulated. Head over to PBS…

Matsutake Gohan (Pine Mushroom Rice)

Matsutake Gohan (Pine Mushroom Rice)

In Japan, the seasons play a central role in determining the flavors and colors of the food. While greenhouses and modern transportation networks allow “seasonal” produce to be had all year round, there’s an irresistible draw to the fleeting seasonality of ingredients. That’s why there’s still a great emphasis placed on the seasons. Matsutake mushrooms…

Basic Tomato Sauce

Basic Tomato Sauce

One of the first things I learned how to cook as a kid was a basic tomato sauce (a.k.a. marinara sauce). It’s the basis for so many dishes and sauces from lasagna to eggplant parmesan, and despite its apparent simplicity, it’s actually quite complex. What you add to the sauce and how you treat each…

Soboro Don (Chicken Rice Bowl)

Soboro Don (Chicken Rice Bowl)

Like most things in life, the rules of cooking aren’t set in stone, and there are always exceptions. I’ve never been a big fan of certainties, and so for this Soboro Don (そぼろ丼) I’m going to tell you do break the rules and do something unthinkable for a classically trained chef. In most cases, common…

Roasted Eggplant Tomato Salad

Roasted Eggplant Tomato Salad

Sun-ripened tomatoes and smoky grilled eggplant are the stars in this simple, yet delightfully flavorful late summer salad. Head over to PBS Food to get my full post, including techniques on grilling eggplant, and making a tomato water vinaigrette. continue →

Chili Lime Grilled Corn Salad

Chili Lime Grilled Corn Salad

I’ve just returned from spending three incredible weeks cooking for some of the most influential people in the world on a ranch nestled in the mountains of western Colorado. The vistas were grand… the sunsets dazzling… and the night sky mesmerizing. Breathtaking views aside, the remoteness of the location made sourcing ingredients a challenge. With…

Marc's Essentials

Travel

Noryangjin Fish Market

Noryangjin Fish Market

Despite being up for almost thirty hours the day before, there’s nothing like jet-lag to get you up at 5am. Since it was still dark outside and there wasn’t much going on in Insadong, we decided to head over to Noryanjin Fish Market (노량진수산시장) to watch the fish auctions and grab a bite to eat.

Soy Cured Crab in Seoul

Soy Cured Crab in Seoul

Twenty seven hours after my day started in New York, I found myself at this old Korean house converted into a restaurant that specializes in soy sauce cured crab. The gobs of brilliant orange row are creamy and sweet, almost like uni (sea urchin), but with a more subtle flavor and delicate texture. The meat…

On My Way To Seoul

My trip to Asia started with a way-to-early-in-morning flight out of JFK, stopping over at SFO before heading across the Pacific to Incheon Airport in Korea. Check out the journey and a sneak peak at my first meal in Seoul!

The Ravenous Pig (Orlando Day 4)

The Ravenous Pig (Orlando Day 4)

Unlike New Orleans, Austin, or even New York, Florida doesn’t really have an indigenous cuisine. What it does have is an abundance of fresh produce, seafood and meat. Husband and wife couple Julie and James Petrakis, take the best of Florida and serves it up on a plate at their restaurant The Ravenous Pig. Having…

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