The BEST Hollandaise Sauce

I have probably made the “by the book” traditional Hollandaise for years as I am a fan of brunch, spiked orange juice, a fat platter of funky styled Benny eggs with a heaping  dollop of Hollandaise sauce dropping down your poached eggs like hot lava. What if I said I have come up with a…

Tomato and Olive Tapenade

The moment I felt the sweet kiss of pinot grigio, my toes curled, my eyelids got heavy and my knees got weak. I was smitten by the aromatic and the bitter side of grigio. It was like my interpretation of fifty shades of grey if I read the book or saw the movie. On a serious…

The Hype about Neapolitan Sauce + Recipe

Have you ever eaten a Neapolitan or Margherita Pizza in a real Italian restaurant and ask yourself why their sauce taste so pure, natural with a flavor so distinct? I have and I did every time I tasted that sauce, I knew that someone in the kitchen of that restaurant really knows what their doing…

Sweet and Savory Fig Chutney

        The first time I had tasted a sweet and savory preserve of forbidden fruit, I remember thinking to myself that it would be a great companion to many side dishes and appetizers. It is easily paired with wines such as a Syrah or a Shiraz. Not that I am a professional, but as an…

Red Pepper and Tomato Chutney

Red Pepper & Tomato Chutney I have always been a fan of food coming from countries I only dream to visit. The word “chutney” is derived from the Hindi word chatṭnī, meaning to lick. Trust me, I chutneyed the crap out of that ceramic decorative plate in the picture. Chutneys are preserved condiments. It can be…