Braised beef short ribs

When it comes to ribs, keep it short

Originally appeared in the January 5, 2012 edition of the Southside Times.

Since the weather is anything but predictable, something you can rely on is the indefatigable cooking technique of braising—pot-roasting is an interchangeable term, but the result is the same: economy cuts of meat transformed into tender, almost silky segments of gastronomic magic.  Sound too lofty?  Give this dish a shot in a pot, and you’ll see what I mean.  More here: (more…)

Published in: on January 5, 2012 at 10:19 pm  Leave a Comment  
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Asian lettuce wraps

Homemade mod

Originally appeared in the June 02, 2011 edition of The Southside Times.

Think about a typical dinner with friends—often, after scanning the “starters” section of the menu (sometimes more appealing than the boring “entrée” portion), aren’t you tempted to say, “Hey, how about we split a few appetizers?”  My point is that people crave light and stimulating, pre-dinner dishes.  Continue reading after the jump: (more…)

Asian steak tacos

East meets Tex-Mex

Originally appeared in the March 31, 2011 edition of the Southside Times.

The crowds drawn to on-the-go, “streetfood” gurus West Coast Tacos, is a local testament to the macro trend of “fusion”—a movement which, over the past few decades, has been blurring the culinary line between tradition and amalgamation.  In this sense, a humble stack of corn tortillas parts ways with predictable Tex-Mex milieu, and transforms into a three-to-four-bite device, ideal for showcasing flavors which are seldom paired together.  Read the rest after the jump: (more…)