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…

A blood orange and rosemary Sicilian-style French 75.

I’m sitting here on the first day of Spring at my desk and it feels particularly meaningful this year. Maybe because this winter felt particularly trying, maybe because so much of 2018 tested me and so many people around me in pretty awful ways, but I’m trying to approach this equinox with cautious optimism. At…

Chicken teriyaki as made by Ivan Orkin in Ivan Ramen.

Despite taking that unexpected break from this project back in July and August, I’m actually really, really close to my goal now of making something from all of my cookbooks. Per the spreadsheet I’ve been using to track my progress I’m now 93% of the way there, and I only have seven books left to…

Grapefruit moonshine and rosemary sparkler, pending a better name.

When you go to a local food festival and end up tasting a really delicious grapefruit-infused moonshine you obviously need to buy yourself a bottle of it to take home…but then the question remains: what to make with it? This was the conundrum I had after picking up a bottle of Belle Isle’s Ruby Red…

More fun with the iSi siphon: sabayon with mixed berries.

Of all of the various foams I’ve tried out with my iSi whipper, the one that has dogged me the most has been sabayon. It was a little frustrating because it was one of the few desserts that I actually had a recipe to try out, but every time I made it so little of…