For me, there are some days I don’t want to spend a lot of time in the kitchen, and others when I’ll more than happily spend half a day in there working on a single meal or dish that results in a mountain of dishes. What I love about Risotto is that it’s truly a labor or love. While it requires a bit of babying, the payoff in flavor is worth it, and this Wild Mushroom Risotto with Parmesan and Scallops is no different.

I’m a big, big fan of salty flavors and have been using salty flavors to dress up chicken dishes. One of my favorite salty flavors is the tart saltiness of Feta cheese. Here’s a great, quick, kick butt recipe for a feta cheese sauce that will dress up that boring old chicken. It’s also fantastic over steamed asparagrus.

Tuesday night was one of those nights that I honestly didn’t have anything planned for dinner. So when Vita sent me a text asking for a meal that she’d originally had at my mother’s house, I took it as a welcome out of having to come up with something original. I made two different meals. For myself, I made a Grilled Greek Chicken Salad. For Vita, simply grilled Greek chicken, grilled veggies and Tzatziki sauce.

The real secret is good chicken breasts and the right blend of Greek spices. The best …

If you’re a semi-regular reader of my blog, you no doubt have figured out that olives are truly my favorite ingredient. They’re my guilty pleasure, and something I’d sorely miss if I didn’t have access to them.

According to Greek mythology the Olive tree was Athena’s gift to the people of Attica and it won her patronage of the city of Athens over Poseidon. And if it was, thanks be to Athena – because in my opinion, there is no more perfect food. I love the texture, the complexity, its versatility …

I’m a huge fan of seafood, and for some reason I’ve been craving a good piece of orange roughy. So, when I happened to run through the market after leaving work a little early yesterday, I found my orange roughy, which Eddie (my fish monger) told me was brought in that afternoon. I snapped up two fillets and did my best to replicate a cheesy, breaded version that seemed to be haunting me.

The best part about whitefish – it can be so easy to cook and picks up a lot …

This is really more of Vita’s recipe than mine, but I managed to make a nice summer salad to accompany her tasty Teriyaki Chicken Meatball Kabobs, slightly modifying a recipe I found on Chow.

First off, let me preface that my wife is a wonderful cook in her own right, and I was probably quick to call her a “snob” in the previous post on Chicken Marsala. She is developing an increasingly broad palate now that I have her eating chicken and turkey again (she was pretty much vegetarian when we …

Today I got home from work fairly late. No wife, just a crazy brown dog and a tummy craving something fresh. I’ve been a little under the weather the past few days as well. So, needless to say, I didn’t want anything too heavy due to my aching stomach and frequent cough and due to arriving home so late, I didn’t want to spend a great deal of time in the kitchen. Thankfully, I had skirt steak, a lovely organic salad mix and some fresh organic tomatoes.

So, instead of laboring …

I love making pizza at home. I enjoy it, mostly because it’s not very often you find a delivery joint that’s willing to spend the kind of scratch I’m willing to spend on for premium olives, spices and cheeses.
Don’t get me wrong, I love a good greasy slice of delivery, but most of the time, I enjoy making my own pizza, mostly because I can control the crispiness of the crust and the bite on the sauce. When I’m pressed for time and want to whip a pizza out quickly, …