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I am an aficionado of good food and make it a point to work on my recipes and to get the best out of restaurants (i.e., if I can make the same meal at home for less money and better, I will not visit that restaurant again.) I have crafted my own marinades for chicken breasts, optimized my risotto recipes after countless failures, whole wheat breads and my chunky pasta sauces from scratch. I am a minimalist in regards to equipment and do not own fancy gadgets. My influences can be traced to Jaime Oliver, Alton Brown and Mario Batali...