Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.
I love veal but somehow I don’t cook it often, and I really have one veal dish in my repertoire: osso bucco. Recently I took a cooking class at the California Culinary Institute which inspired me to create this dish. Mustard is a great accompaniment for lean meats (for example, I make rabbit or chicken…
This dish can be served as canapés, as an appetizer or even a main course. I use it mostly as canapés when I host large groups of people for Thanksgiving or Christmas.
This is one of my go-to dishes for a dinner party when I don’t have a lot of time.
This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.
This is a dish that looks very impressive but is relatively quick and easy to prepare.
I learned this recipe from my good friend Yuko who is an amazing chef (follow her on Instagram and Twitter). This recipe is sometimes called Japanese carbonara because of the rich buttery texture of the uni sauce.
Often times the simplest things are the most difficult to do right, and such is the case with steak. It is so easy to ruin a perfect piece of meat, and for the longest time I had given up on cooking steak at home…Until I discovered pan-frying steak.
This dish takes some time but is visually stunning, and a crowd pleaser on a cold winter evening. One of my favorite dishes for holiday entertaining.