Avocado Lox Summer Rolls
Avocado Lox Summer Rolls
One of my favorite ways to come up with new dishes is to take flavors from one cuisine and use them in a dish from another. These summer rolls wrapped in rice p...
Gemelli with Gorgonzola Grapes and Pancetta
Gemelli with Gorgonzola Grapes and Pancetta
I’ve probably said this before, but for me, contrasts are what make life exciting. Whether it’s diving into an ice bath after coming out of a sauna,...
Kimchi Pork Belly Tacos
Kimchi Pork Belly Tacos
We all know that kimchi and pork belly are a match made in heaven, but pork belly is one of those cuts of meat that usually benefits from a nice long braise. By...
Tsukune
Tsukune
In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique te...
Mojo Verde Chicken
Mojo Verde Chicken
This simple grilled chicken comes together in a matter of minutes and the secret to its fantastic flavor is the marinade/sauce. The spicy Mojo Verde is redolent...
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

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…

Shiso Gyoza

Shiso Gyoza

There’s a special place in my heart for dumplings. Whether they’re fried, boiled or steamed, there’s a marvelous synergy that happens when you take a savory filling and stuff it into what is essentially an oversized noodle. In Japan, nothing typifies dumplings more than Gyōza (餃子). Whether you’re walking down a restaurant lined alley, or…

Honey Lemon Chicken

Honey Lemon Chicken

It may not look like much, but this easy chicken dish was one of my favorite dishes growing up. It’s just pan-fried chicken with a honey sweetened lemon and tomato sauce, but for your pittance of effort, you’ll be rewarded with a plate full of tender morsels of chicken glazed in a delightfully comforting, sweet,…

Eggplant Parmesan

Eggplant Parmesan

Since posting my recipe for the Best Chicken Parmesan, I’ve been getting tons of requests for my version of an oven-fried Eggplant Parmesan. It might sound like a simple substitution, but eggplants are quite different from chicken and so it’s not as simple as swapping out the chicken for eggplant. To understand how we need…

Sesame Chicken

Sesame Chicken

I always find it a bit amusing how Chinese-American restaurants pad their epic menus by listing every permutation of every ingredient and sauce in their repertoire and then adding or subtracting one ingredient to make it a separate dish. Take sesame chicken (or beef/pork/shrimp/fish) for example. It’s essentially General Tso’s chicken, with sesame seeds instead…

Japanese Ratatouille

Japanese Ratatouille

So it’s admittedly not the most traditional ratatouille, and some might even scoff at the naming of this dish. Whatever you call it, it’s a deeply flavorful dish that takes the best vegetables that summer has to offer and turns them into a delightful dish that strikes a sublime balance of tastes and textures. Head…

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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