Chef Bolek

Years ago, I would spend a lot of time researching recipes for a specific weekly event: Steak Night . I would find various beef and steak re...

The Tuscans have marked their place in Italian cuisine and have done so in many ways. However, one truly unique way in which they have done ...

If you want to trace the impact of a cuisine upon the world, then all you have to do is pick a recipe.  For example, take the dish known ...

Recently, I had the honor and privilege of cooking a multiple course dinner for my parents.  I wanted to prepare a three course meal focu...

According to Mario Batali, this dish -- Portobellos with Arugula and Parmigiano -- was one of the first dishes that he put on the menu at...

As I continue my culinary journeys, there are a few people who I follow.  One of those individuals is Michael Ruhlman . Michael is an aut...

When I looking for frog legs to make Grenouille à la Provençale , I saw something that I had never seen before in a grocery store ... lar...

Recently, my beautiful Angel, Clare, wanted me to make her a salad.  I wanted to try something different.  The result is this dish.  It i...

This dish is another recipe by Pierre Gagnaire; however, for this recipe, I made some of my own tweaks.  These were not tweaks of creativ...

While I was on my vacation, I was standing at the seafood counter at a local grocery store when something caught my eye ... a whole octop...

Two recent events converged to make this dish possible.  Recently, while perusing the frozen seafood section of my local supermarket, I...

After viewing a couple of recipes for rosemary shrimp, I decided that I would try to make my own version of rosemary shrimp and work a lit...