Tag Archives: Joseph Bavuso

I Found Fabulous Fare in Fun Philadelphia

I like alliteration. That is probably fairly obvious to anyone who reads this blog with any regularity. Indeed, I couldn’t resist the appropriate alliteration of the title above. Thankfully, though I thought about it and was tempted, I resisted the […]

Posted in Architecture, Bistronomic, Cocktails & Libations, Cooking, Culinary Personalities, Fine Dining, Food and Drink, Hotels, Pastry, Philadelphia, Regional, Restaurants, Slow Food, Top Restaurant Meals, Top Tastes, Traditional Ethnic, Travel, Wine | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Recette Recommended

My favorite dish at Recette was the one the kitchen messed up. While that sounds like I didn't like the meal or the restaurant, nothing could be further from the truth. Recette is a lovely, intimate little restaurant […]

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Taste of the Week – December 13th-19th

The past week was one of outstanding dining for me. Anytime I visit New York City, I dine very well. That was certainly the case for this last visit. The food at The Four Seasons, Eleven Madison Park, […]

Posted in Food and Drink, New York City, Restaurants, Slow Food, Top Tastes, Travel, Wine | Tagged , , , , , , , | 1 Comment

Taste of the Week – December 6th-12th

My friend Joe Bavuso never fails to amaze me with his cooking skills, whether he is making something simple or complex. I stayed with him and his family for part of the week and had the opportunity to enjoy […]

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Black Garlic

Sweeter, more deeply flavored, a little smokey and very versatile, black garlic can be used as a substitute for regular garlic or in places where regular garlic really wouldn’t work.

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Shishito & Padron: A Pair of Peppers

Shishito Pepper
 Pimientos de Padron

First encountered by me a few years ago at Bar Quim in the Boqueria in Barcelona, fried Pimientos de Padrón quickly became a favorite. My friend, Joe Bavuso, picked some padrónes along with some shishito peppers, […]

Posted in At the Market, Cooking, Food and Drink | Tagged , , , , , | 3 Comments

Still Life – August 2009

Along with some fresh tomatoes, a pan, olive oil, a food mill and my friend Joseph Bavuso's expertise, this was the basis for an amazing pepper and tomato sauce served over spaghetti.


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Littleneck clams, cherrystone, clams, razor clams, cockles,  steamers, chowder clams – I love clams. I love them raw on the half shell with a squeeze of lemon, baked oreganata, grilled on the plancha, steamed, chowdered or any of a […]

Posted in Cooking, Food and Drink, Slow Food | Tagged , , | 5 Comments