Chef Bolek

Recently, I have joked with friends and colleagues that my personal cooking blog, Chef Bolek, has become the means through which I have appl...

1922, sometimes  referred to as the "year that sealed the fate of Russia." It had been five years since the October Revolution, w...

I was perusing the seafood section of a local store when I came across the sign: "We have the Cadillac of all groupers." The si...

As the chronological archive on the right demonstrates, I have not posted as many recipes this year as I have in previous years.  This is...

Lately, it has been difficult finding the time (and, quite frankly, the desire) to cook.  The past few months have been some very busy ti...

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...

I am not the only one who cooks in our family.  My beautiful wife, Clare, is also a great cook and a great baker.  Every once in a whi...

Recently, I made Carrot Soup with Coriander, Curry, Ginger and Chives for my Angel and I needed something else to make it a meal.  Clare...

It has been a while since I have had a Steak Night.  Those nights usually take place when my vegetarian wife is not around for dinner.  O...

After making a four course Haitian meal, my personal culinary challenge takes me across the globe to the Kingdom of Bhutan or, as the loc...

There are few things that I love more when it comes to cooking than a recipe that incorporates many of my favorite flavors.  Saffron.  Bl...

This recipe is another one that I just thought up at the last minute.  Seeing a small chunk of Fiore Sardo cheese at my local grocery sto...

Wensleydale is a place and a cheese.  The place is a valley (dale) of the Ure River, which is located in North Yorkshire in northeast Eng...

I have made mushroom crostini for people several times using different recipes.  However, a recipe from Lidia Bastianich gets the best re...