Although Panzanella was created out of the need to do “something” with leftover bread, this traditional Tuscan salad is far from the ordinary, not a cliché and certainly not an afterthought. To me, this bread and tomato based salad is the epitome of local, seasonal and flavorful.
One of my culinary passions is bread baking – [...]

Filet gets all the glory; sirloin is the king of steak and ribeye is the cowboy’s favorite, but for flavor, nothing beats the chuck.

The best cut from the chuck to use for the grill – the flat iron steak. It’s flavorful, extremely adaptable and relatively inexpensive.

roasted natural, pasture-raised beef tri-tip
The beef tri-tip, also called a triangle roast, comes from the sirloin area and is an over looked misunderstood piece of meat. It’s relatively inexpensive, versatile, very flavorful and has become a favorite amongst the few in the know. Because tri-tip is lean, be careful not to over cook the full [...]

Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist. According to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen”, bones themselves don’t contribute much flavor, but they do act as an insulator, slowing the transfer of heat.

Tiradito (from the word tirar or “to throw”) is the less known Peruvian younger brother of ceviche. Some say Tiradito origins are Japanese sashimi while others suggest it’s ancestry is closer to Italian carpaccio. The major difference is ceviche is cut in bite-size cubes while tiradito is sliced in thin, long pieces. Additionally, Tiradito usually does not include onions and is often thrown together with Japanese ingredients.