How To Build The Perfect Charcuterie Board It may be counterintuitive, but the secret to building a great charcutier board lies in choosing ingredients that to some degree actually oppose – rather than compliment – each other. This keeps the experience interesting enough that people will want to keep munching. Continue reading “How To Build The Perfect Charcuterie Board” →
Rice Pilaf Sure, you can use Near East or even the Riceroni version – which are surprisingly good – but here’s how to make you own authentic Rice Pilaf. Continue reading “Rice Pilaf” →
Hummus This version of hummus uses both roasted garlic and grated raw garlic – the former for background and the latter for bite. Continue reading “Hummus” →
Panko Parmesan Crusted Chicken Piccata This twist on an Italian classic uses Japanese panko bread crumbs to create a delicate yet irresistibly crisp breading on the outside of lightly fried chicken cutlets which are then served with a savory and tangy pan sauce over angel hair pasta. Continue reading “Panko Parmesan Crusted Chicken Piccata” →
Penne Alla Vodka Another beloved Italian-American Classic, this basic dish will rival anything you might get at your local red-and-white checkered tablecloth joint and comes together in about 30 minutes. Continue reading “Penne Alla Vodka” →
The Intrepid Gourmet 