I have made a lot of Mac’n’Cheese lately. It seems that everyone all over Manhattan has been in a very cheesy mood. In the last three weeks I have made several variations none of which count as classic.
A friend asked me if there are rules to dishes such as these; and in my humble opinion there are only two: there must be pasta, and there must be cheese.
Have you also been craving the mac? If so, try your hand at one of my recent recipes such as Artichoke Truffle Mac made for The Red Room, the Wild Mushroom Mac made for a local brunch, or the Miso Mac made for The Takedown’s Mac’n’Cheese competition.
If you have a favorite Mac’n’Cheese recipe please let me know. I will be posting a few favorites on my blog as well as tips to lighten the calories while keeping the creamy deliciousness!

There are few spring vegetables that evoke romance like the artichoke. Every menu I make during this season has an artichoke dish on it. Artichokes offer a variety of diverse culinary uses.
You can simply trim, steam and enjoy the tender meat on the leaves with a squeeze of lemon or a simple dip.
It is also easy to trim away the leaves and use the hearts in dishes such as the above mentioned Mac'n'cheese, Lemon Artichoke Chicken, added to this risotto, or as hors d'oeuvres such as artichoke fritters and Angel Eggs.
The base maybe excavated, and steamed, then filled with anything you might fill a mushroom cap with, or my personal favorite Artichoke Fries.
The top few inches of the stem is delicious peeled and steamed or braised then eaten as part of a crudite platter or chopped into salads.

Now is the time to get your pantry and kitchen areas clean. Winter's dust and lack of sunshine may have caused you to overlook a few areas in your kitchen that may need some attention. Find a few hours over the next month to clean out old food products, improve your storage of non perishables and return some shine to your pans and glasses.
Check out my basic checklist of what to get clean now which includes tips for making your next round of cleaning easier and faster.

I grew up eating Grits. Born on an army base, to a military Dad in a mixed branch military family, grits were a staple throughout my childhood. As a teen in the 80s instant grits became my go-to quick breakfast, or quick after school snack (often with a minute steak, do they still make these?).
This winter has been particularly challenging for me and I found myself seeking out some comfort not doled out in my standard nyc fast meals of ramen, arepas or falafel.
I soon found myself face to face with a bag of Bob's Stone Ground Grits. These are quick cooking, but rely partially on steam to give them a lighter consistency. Bob's Grits are the best I have had as an adult. Ever. Anywhere. Maybe it's the steam. Maybe it's the memories. Whatever it is that makes grits great, is meant for you too.
Here are my recent meals made with grits.

If you have any questions about ingredients, recipes, techniques, why there are shortages of limes, honey and rabbits - or any culinary how-to, email me
For catering, please send me the date you have in mind and let's start making dreams come true!