I picked this recipe out of the May 2009 issue of Gourmet magazine as an accompaniment to my Tuscan white beans.  It appealed to me because I had never cooked radicchio before and it sounded interesting – a combination of bitter radicchio, creamy ricotta, balsamic vinegar, and basil.
Balsamic-Marinated Radicchio with Fresh Ricotta Recipe
To prepare this [...]

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I chose this recipe from Mark Bittman’s How to Cook Everything because 1) it looked easy, and 2) I had most of the ingredients on hand.  Frankly, reading through the ingredient list makes it sound a bit boring.  I know – my standards are high.  Fortunately, I was wrong about the “boring” assumption.
This recipe is [...]

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I’ve always made pancakes from a box.  It just seemed easy – add water and you have pancakes.  On Saturday, however, I finally tried making my own buttermilk pancakes from scratch.  They were much easier than I expected, though perhaps not a huge improvement over box pancakes on my first attempt.
Making Pancakes
You’ll need 2 cups [...]

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This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 15: Sauces
Part 2: Hollandaise Sauce
Note that there is no part 1 [...]

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I’ll be in Chicago for work through Wednesday.  If the hotel has free internet, expect a post.  If not, then no post.

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