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I love making non-traditional pasta dishes, and in this recipe video, I've got one for you. Artisan raviolis are really common these days; makers are getting really creative and you can get all kinds of flavors.Continue Reading...
In this recipe video, I show you how to make a crispy gnocchi, with a sauce of fig and olive. Gnocchi, as you probably know, are traditionally, soft pillowy dumplings...and they are among my favorite pastas.Continue Reading...

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  1. 1

    Pulled Pork Sandwiches

    A pulled pork sandwich is a thing of simple beauty.  First, you’re off to a great start, by using pork, one of the all time greatest things ever.  Slow roasted in the oven at barely 200 degrees, with a sweet & spicy rub, the meat gets super tender, and stays deliciously moist.  Second, (at least in my version) you’ve got coleslaw that adds a crunchy texture, and a tangy flavor.  Finally, th

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  2. 2

    Adobo Steak Tacos

    Tacos are good food.  In some form or another, I probably make tacos at least every couple weeks.  I love the fact that in addition to changing up the main ingredients (chicken, steak, fish, shrimp, etc) you can add new toppings, and of course, different spices.  In this recipe video, I show you how to make my version of an Adobo steak taco.  The adobo marinade is heav

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  3. 3

    French Fries

    Some might argue the prevalence of French Fries in our American diet is troubling…I am not of them.  While I recognize, stuffing fries down our throats, morning, noon and night, may not be the greatest health choice, they are simple too tasty, and too perfect a side, to banish.  They are also, not all that hard to make at home.  I know people that get nervous when thinking about deep frying at

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  4. 4

    Carrot Soup

    After the onion, the carrot may get my vote for the most versatile, most tasty vegetable.  Great in all kinds of dishes, one of the three legs of a mirepoix, and critical prop in just about every Bugs Bunny cartoon, I’m not sure what I’d do without these lovable, orange roots.  And today (at least form a cook's perspective) all the heirloom carrot varieties available are very, very

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  5. 5

    Braised Short Rib with Celery Root Puree

    Beef is tasty in all it various shapes, sizes and cuts, and frequently the cheapest/toughest cuts can be the most interesting.  That is certainly the case here.  In this video recipe, I show you how to make a braised short rib with celery root puree.  Short ribs are a tough cut of meat, that I never quickly sear and serve like I would other cuts of steak.    Instead, I braise them slowly at low

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  6. 6

    Fettucini Alfredo

    My first fettucini alfredo memory is still clear in my mind.  I was a kid, probably still in the single digit years old, my mom, my Aunt & I went into the Italy themed restaurant at Epcot in Disney world.  As a kid, I was probably pissed I wasn’t back on Space Mountain, but all notion of disappointed disappeared after my Aunt’s order of Fettucini Alfredo arrived. 

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  7. 7

    Pumpkin Ravioli with Broccoli Rabe

    As seasons change, so don’t the recipes I cook.  Using seasonal vegetables and flavors not only keeps us aligned with the goings-on around us, but it also enables us to use the best available produce and ingredients for that given time.  With Fall around the corner, I wanted to give you a pumpkin ravioli dish, that is absolutely awesome.  In this recipe video, I combine the ravioli, with some

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  8. 8

    Ravioli Bolognese

    Ravioli is a pretty common meal at my house.  There are a lot of good quality options at most grocery stores, and there are a ton of different ways, and sauces to pair with them.  In this recipe video, I show you how to make a Ravioli Bolognese.  Bolognese is a favorite of mine, cooked down for hours with ground meat, tomatoes, and some herbs/spices.  When having a meat sauce like this, I prefe

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  9. 9

    Crispy Gnocchi with Fig and Olive

    Putting twists on fairly standard ingredients, in addition to being potentially delicious (or admittedly disastrous) is just plain fun.  In this recipe video, I do just that, by taking standard gnocchi, normally soft and pillowy, and frying them up in a bit of olive oil, to make the outside crispy…almost French fry like.   While the center of gnocchi stays soft and creamy, frying t

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  10. 10

    Angel Hair Pasta with Sundried Tomato and Chicken

    Let’s make a simple, seasonal, and delicious pasta dish.  I’ve shown you how to make your own sundried tomatoes, now it’s time to take those (or you can buy them, it is a time saver), a bit of chicken and some angel hair pasta, to make a great pasta recipe in about 20 minutes.  It’s even simpler if y

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