Agedashi Tofu
Agedashi Tofu
Agedashi Tofu is one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to divine....
Island Burger
Island Burger
One of the great things about being a full time food blogger is that I can work from anywhere. At least in theory… The reality is that it’s not all ...
Tropical Beef Salad
Tropical Beef Salad
I love me some hangar steak, but it can be a bit tough. The marinade for this salad, with lemon grass, garlic, kaffir lime leaves and kiwi not only tenderizes t...
Banana Fritters with Vanilla Caramel Sauce
Banana Fritters with Vanilla Caramel Sauce
Simple and yet utterly irresistible, fried dough has to be one of the most inspired culinary innovations of all time. Whether it’s a light-as-air donut wr...
Sriracha Chicken
Sriracha Chicken
This easy hot, sweet and savory chicken is glazed in a caramelized coating of piquant sriracha and pungent ginger with a subtle sweetness from the addition of m...
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

Clafoutis

Clafoutis

My favorite dessert this time of year–and amongst my favorites any time of the year–is Clafoutis (pronounced klah-foo-tee). Hailing from central France, it’s made with black cherries embraced in an eggy batter that bakes up like a dense, rich flan in the middle, and a cake around the edges. With cherry season in full swing,…

Gluten-free Chocolate Cake

Gluten-free Chocolate Cake

So I have a confession to make. This delectable looking confection that you see in the photo above was a complete and utter failure. I had set out to make a dense fudgy gluten-free brownie, but somewhere along the line, my calculations went awry and I ended up with this disappointment. It all started off…

Cabbage Rolls

Cabbage Rolls

Gołąbki, Holubtsi, Niños Envueltos, محشي كرومب (Mahshi Kuronb), and ロールキャベツ (rouru kyabetsu) are just a few of the names this dish goes by, but regardless of what you call it, there’s something marvelously comforting about cabbage rolls. Recently, I was asked by a reader for my version of this global comfort food. Despite its worldwide…

Mediterranean Udon Salad

Mediterranean Udon Salad

I’ve been eating chilled udon noodles with a dashi broth since I was a wee tot. Slippery, pleasantly chewy and full of flavor, they’re one of my favorite Japanese noodles to eat chilled during the warmer months, but it’s these same qualities that make them so great in western noodle salads. For this Mediterranean-style salad,…

Sous Vide Chicken Teriyaki

Sous Vide Chicken Teriyaki

While it can be a marvelously tender and juicy cut of meat, cooking chicken breast perfectly consistently can be challenging for even the most experienced chefs. The difference between a worryingly pink breast and and a dry clump of protein with a texture like damp cardboard is only a matter of seconds. Since most conventional…

Anova vs. SousVide Supreme

Anova vs. SousVide Supreme

In spirit, all home sous vide machines fundamentally do the same thing. They maintain a water bath at a very precise temperature, allowing you to cook food to exactly the temperature you want it to be. But since there are many ways of going about heating water, the devices can be radically different in design,…

Marc's Essentials

Travel

Pho 88 Restaurant (Orlando Day 2)

Pho 88 Restaurant (Orlando Day 2)

About thirty minutes after rolling myself back into my room, following an amazing steak brunch at Bull & Bear, I was off again to catch my next meal. This time, a “light” bowl of pho. If it were anything else, I may have declined and done a few laps around the lazy river instead, but…

Bull & Bear Restaurant (Orlando Day 2)

Bull & Bear Restaurant (Orlando Day 2)

After a decadent dinner at La Luce by Donna Scala, I figured that Bonnet Creek had offered us the best they had to offer. I was wrong. The Hilton Orlando at Bonnet Creek is a massive new complex, complete with it’s own convention center, lazy river, and adjoining golf course. The property is also home…

La Luce by Donna Scala (Orlando Day 1)

La Luce by Donna Scala (Orlando Day 1)

There was a time not long ago, when vacation hotspots like Vegas and Orlando were frequented for the entertainment, and not much else. Food was an expensive necessity to power you through a long day of line-standing, or gambling, and most people didn’t put too much thought into planning their meals. The culinary landscape has…

Orlando Restaurants Round 2

Orlando Restaurants Round 2

Back in April, I was invited down to witness the 2010 Pillsbury Bake-off. The Orlando CVB helped organize extra-curricular events for media, which included a tasting of foods from restaurants in the various Disney parks. It gave us a peak at the burgeoning food scene in Orlando, but truth be told, most of our time…

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