One of the fun things about being in the culinary industry involves wearing “checks,” or checkered chef pants. Some people hate them. I, for one, love them. Fine, fine.  Surely, it’s a cardinal fashion style sin to wear these out in public.  However, I’ll admit that...

Okay, Sammich fans. We’re back with Day 2. This time, I’ll try not to eat it before shooting a photo. Sorry about yesterday. I think that I forgot to mention that I had used a bit of Penzey’s “Sandwich Sprinkle” yesterday, in addition to a bit of salt and pepper....

…Chicken Dinner. I swung by Mayflower Poultry last night here in Cambridge, MA, to buy some chicken breasts for chicken picatta.  Something easy and special to make when you’re having company over for a midweek dinner. I’m over at Mayflower all the time, and it’s...

I was too hungry, and couldn’t wait for better food photography. The “sammich” just disappeared before I could snap a full photo. Please use your imagine for this combo: Roast beef, mortadella, basil, garlic and basil oil, and arugula with a little bit of spring...

Sometimes, when I’m not slinging a cheese plate from the galley of my friend’s boat, I’m the ship’s bartender, and “so-called” doctor. This means that I dispense medicinal amounts of rum and I carefully titrate everyone’s blood-to-alcohol ratio. I...