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SPANAKOPITA
As a child, I hated spinach. My mother tried every tactic of persuasion to get me to eat it—to no avail. Yes, I knew it was good for me—just like every food that seemed disgusting was “good” for me. No, I didn’t want to be like Popeye—who would want to be a...
IT’S STILL ALL GREEK TO ME
The good don’t always win And might makes right The Sword of Damocles is hanging above your head --Lou Reed Ever since my restaurant went out of business back in April, I follow the same fruitless routine every morning. While drinking multiple cups of coffee, I...
Bordelaise Sauce – With ‘Stock Options’
Not everyone has a supply of any kind of fresh broth or stock hanging around in his or her refrigerator—not even professional chefs. I simplify many of my recipes for the home chef by recommending either prepared broths or stocks or, preferably, using concentrated...
Horseradish-Scallion Sauce
This sauce has all of the components that I look for in a recipe: It’s simple, quick-to-make, flexible and delicious…especially on grilled steak. I recommend refrigerating this sauce for an hour or so before serving it. This allows all of the fresh ingredients...
Steak-ology 101
Meat is muscle tissue. This muscle tissue is divided into “groups”. On a cow, each group of muscle tissue yields a particular section or “cut” of meat. A steak is a cut from these sections; either on its own or as the end product of being cut from a section of...
Tips for Grilling Steaks
I have a few rules of thumb with regard to steaks that I cook on the grill. If you’re an experienced griller, you probably follow most of them already. If you’re not, listen up and maybe you’ll learn something to improve your burgeoning skills. Tip #1: Use...