Started cooking mostly while in college, and I am really starting to get into and enjoy it a lot more.

  • Location: New York
  • Favorite foods: Pretty much everything, a big fan of onions, asparagus, mushrooms,all types of meat, especially sausage (which i consider a gift from the heavens), love cooking with fresh ingredients, the only way to go!
  • Last bite on earth: My mother's Vodka sauce

Memphis-Style Dry Ribs

Could these be cooked in oven then finished on the grill?

The Best Squash Lasagna

how is this made ahead of time and reheated? Has anyone tried this out before?

Win a Copy of 'Downtown Italian'

Nothing like an artichoke stuffed with bread crumbs, Parmesan cheese, garlic, parsley & lemon zest to warm the soul! My comfort food!

Pumpkin Spice Ice Cream

could you add crushed ginger snaps to this right after churning?

White Chocolate Bread Pudding

can this be made ahead of time and reheated?

Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Pumpkin Spice Ice Cream

Has anyone tried this yet? How did it come out?

Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach

Thinking about trying this one out on a vegetarian friend who also likes to eat vegan if she can. It seems a little light so i was thinking about adding some thinly sliced eggplant. Also was wondering if it would dry out if i made it earlier in the day and reheated at dinner time. I know regular lasagna comes out better this way, was a little worried about the faux ricotta drying out. Any tips?

Chocoholic: White Chocolate Bread Pudding

can this be made the day before?

Pizza Dough

Thanks for the responses everyone. I ended up using a ratio of 1 cup of AP flour to 5.5 cups of bread flour. (I ran out of AP and was too lazy to go back to the store).

It turned out great and i think i will be using bread flour going forward, I like the bit of chew i got using it and the crunch was still there. (Using a pizza stone)

Cook the Book: 'The Country Cooking of Italy'

Would love to start making some of my own cheese - ricotta & mozzarella to name a few!

Packing Heat w/ Grilled Lobsters

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

I can not think of just one, my memories of farmers markets go way back. Summers on the north fork of Long Island and all that fresh food and fruit. Who doesn't live summer?

Contest Winners: Cook the Book, 'Seven Fires'


Taco Dip

New Orleans Eats

Heading to New Orleans for the 1st time this weekend and want to know the best places to get some crawfish. Staying on Canal St by the French Quarter so something around that area is preferable. Any suggestions?

Dairy & Soy Free App

I have been assigned the difficult task of coming up with a dairy & soy free appetizer this Thanksgiving... I know its early but i would like to have a test run or two before the big day. I was thinking some sort of Shrimp and White Bean Puree crostini and was wondering if anyone had any good ideas or recipes for me to try out.

Let me know people!


Pizza Dough

I have been making pizza dough for years now but have always used AP flour. Lately I have been seeing a lot of recipes using bread flour. Is there a big difference between the dough when using bread flour? I would like to try but I do not know what to expect. Please help!

NY Duck

I know this is pretty specific, but i was wondering if anyone knew of a place with a great duck dish or two in Manhattan. I have been searching online and am having a hard time finding a non Chinese restaurant. I would also like it to be semi affordable, i hope this isn't asking for too much! Any suggestions?!?

Taco Dip

I would like to make a taco dip this weekend, I was thinking something with either cream cheese or sour cream, beef, cheese etc. but I am not sure exactly what to use. Is it better with sour cream or cream cheese? Anyone have any experience in this?

Smoky Chicken Tinga Tacos

This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce. More