Chef Bolek

Last Mother's Day, the Savage Boleks took a little road trip to Virginia wine country. Our prior forays into this country focused mos...

When it comes to food, sauces often become symbols of cities or even entire regions.  Think of Alabama White Sauce, the thin white velvet...

For the past couple of months, and at least for the next month or two, my work has been very busy.  This has limited not only the time th...

Several months ago, I got to attend the Oysterfest , which is the annual oyster-centric festival held every fall in St. Michaels, Marylan...

For the precious few who follow this blog, it may seem that I love Jerk Chicken. There are three recipes already on the blog for Jerk Chi...

Few things intrigue me more, as someone who loves to cook and loves to learn about food, than Indian cuisine.  As someone who loves to di...

When one thinks of Pinot Noir, one thinks of France. If asked to direct one's attention to the "New World," one would think...

Every once in a while, I have a dish that turns out perfectly.  It is a dish that fires on all cylinders and, from start to finish, every...

For the few avid readers of my blog, you might have noticed a trend in some of the posts.  That trend involves South Korean-inspired reci...

For me, fusion cuisine is something of an issue.  I am a big fan of a wide ranges of cuisines, for the ingredients, the cooking processes...