One afternoon, I was walking through the park in my local community and I saw a group of Latinos enjoying themselves around their grill. I shouted across the way, “How about a double cheeseburger?”. They shook their heads and wagged fingers… Read More ›
So, my son-in-law, Patrick, and I were having a cocktail and he was wondering why we didn’t have the hamburger as an American classic on the website. I said that I could never come up with anything interesting or unique… Read More ›
On our last night in the mountains of Umbria at the Palazzo Mazzuricci in Macerino (look it up on Google maps), we did our own version of “The Big Night” (I assume everyone has seen that movie – if not,… Read More ›
In the U.S. we have decided to adopt and tweak Mexican cuisine. Tacos is the perfect example. This has to be the go-to dish for many busy parents – ground beef, a seasoning packet, some tortillas y voilá. If we… Read More ›
So, we are at a dinner party and my friend Bob asks me what is my favorite thing before dinner. I think he was talking about drinks, but my mind wandered.
This is the eighth in our series of French classics. We will do 12 in total and then move to Italia. Previous posts were: Tarte Tatin Beef Bourguignon Coquilles St. Jacques Gratin Dauphinois French Onion S Coq Au Vin Pommes… Read More ›
Guest Post No. 2: The Annual New Year’s Dinner Award goes to Howard Storck – charter member of the Bravado Cooking Society – and Carla Gorsky. (They, btw, were the ones that triggered the special post about making a one-handed… Read More ›
Guest Post from James in San Francisco:
Bravado Difficulty: 5.5/10 Time: 30 minutes prep; 45 minutes cooking Servings: 4-6 David is an aspiring Bravado chef. In a reflective moment over cocktails (I think vodka was involved), he said he dreamed of making Veal Piccata, one of his… Read More ›
Bravado Cooking 