The Spicy Brazilian as inspired by Palace in Miami Beach.

After my first trip to Little Havana, I Ubered back over to South Beach as the weather had improved significantly by the early afternoon and I wanted to take a stroll down Ocean Drive and take in the hist ts smack dab in the middle of it all, and because it was so nice that…

Images (not from) New York, introducing a new venture edition.

If you’ve been following me on Instagram lately, you may have noticed that I’ve been doing a little more travel than usual. Michael took on a new role at his company earlier this year that has him traveling more frequently, and after being let go from my most recent job, we used a combination of…

Making Marc Vetri’s nine-yolk tagliolini with pistachio-orange pesto.

M’s little brother is getting married in June, and he’s asked us to help out with the rehearsal dinner. We’ll be cooking in a brand-new, state-of-the-art facility that’s part Airbnb and part community/event space, and we’re working on finalizing the menu as I write this. We gave him and his fiance the choice between two–one…

Alton Brown’s cacio e pepe from Good Eats: Reloaded

As annoying as Google can be with news alerts and the like (no, I don’t need to receive every freaking article about Avengers: Endgame ever, especially when most of them have the same information!!!), I have to admit that I squealed recently when I received a notification that Good Eats: The Return has officially started…

Images (not from) New York, Little Havana edition.

One thing I had promised myself during my first trip to Miami was that I was going to go beyond Miami Beach proper and explore some of the other parts of the city. I had some noble notions of trying to navigate public transportation while I was there, but in talking to the concierge it…

Spicy sausage and roasted fennel pizza.

As happy as I am that warm weather is becoming the norm rather than a novelty, I’m a little bummed that this means that it will be very soon time to put away my beloved Baking Steel until the late summer/early fall. I received it for my birthday last year, and between Marc Vetri’s dough…