Spicy Feta Dip

Brian and I have had the pleasure to meet and cook from the wonderful books of Joanne Weir. Cookbook author and leader of food tours, Joanne has a world-class palette and understanding of cuisine around the world. Her website, joanneweir.com, offers many recipes that...

Eleven Madison Park: World Class Cuisine

Culinary greatness, true greatness, is actually not hard to achieve. You just need perfect ingredients, perfect kitchen staff, perfect techniques, perfect serving staff, a mega wine cellar, an elegant setting. On second thought, I understand why greatness is so rare....

Sweet and Spicy Tomato Jam

Brian and I had a mutual flashback a week ago: tomato jam. An old friend had given us a jar of his own special delicacy years ago. We never got the recipe from him and it’s not in his cookbook. So we remember Jacque Burdick fondly and we wish we could duplicate his...

Really Simple Early Fall Corn Salsa

These early fall nights are brisk in New York, but the days have been warm. The farm stands are crowded with an abundance of corn. At five for a buck, it’s irresistible. But after you have eaten a couple of ears apiece, what do you do with the leftovers? Salsa. Corn...