About Mike’s Table


My name is Michael Mulligan. I currently live in North Carolina, develop software, and love food, whether it be eating it, making it, or talking about it. I found myself reading countless other food blogs out there on a daily basis and finally caved and decided that I’d like to be a part of that collective food conversation. So here I am. :-)


I have no formal training in the culinary arts, so this is an ongoing, interesting (to me, and hopefully you, too!) learning experience. I enjoy reading recipes, seeing other people’s techniques, watching food programs, buying odd new ingredients, and then trying to create something that feels right to me. Food is a creative process that I find relaxing and engaging. Plus, more often than not, it yields a very rewarding outcome that is very easy to share.

Unfortunately, I found that this experimentation did not mesh very well with my poor memory, so when I managed to make something great, I then had a great struggle trying to recreate it in a good way. Friends and family asking for the odd recipe here and there had even less hope for success. I’ve since started trying to write down all of my recipes as I go so that not only can I recreate dishes that I’ve enjoyed with some sense of fidelity, but so that i can also share them with my friends and family. This blog is my ongoing personal cookbook.

Mike profile

Most of what I post here is something that I have created. I will make my best effort to attribute any other sources who have inspired or had a nontrivial part in contributing to a dish. I also generally do my best to use fresh ingredients and to cook from scratch. Its not much an organic lifestyle kind of thing–I just find the results tastier and the process to be more enticing. Feel free to substitute at your leisure–everything obviously isn’t in season year-round and readily available all over the world.

I’m glad to have you here and I look forward to hearing your thoughts about this site, the recipes, or whatever is on your mind. If you liked a recipe or have suggestions about how to make it differently, please post it in the comments. It makes for a more interesting conversation if there’s somebody other than just me taking part. ๐Ÿ˜‰

Thanks for visiting and I hope you come back regularly!

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28 Responses to “About Mike’s Table”

  1. Alka Says:

    hey mike,this comes from India(mumbai) and i really feel elated seeing people at the other side of globe taking a keen interest in actually cooking food belonging to other cuisines
    I loved the way u presented Indian food here
    Will surely explore this gr8 site of urs,at leisure
    Take care

  2. DocChuck Says:

    For a Floridian, you do one heck of a job on Blue Crabs.

    You must have learned that here in Maryland! LOL

    Great post.

  3. Vera Says:

    Mike, you’ve got a really nice blog here. I wish my software developer could cook :)

  4. Kathy Jones Says:

    I love your blog but when you post your comments there is no recipe on the page and I cannot access it. I don’t know if that is how your page is designed or if it is a problem with my computer. Let me know Thank you very much. Kathy Jones

  5. Joan Nova Says:

    Hi Mike,

    Just to let you know I really enjoy your blog and mentioned it in a post today.

  6. Shawn (tryfuhl) Says:

    OT crew :)

    Nice blog, will be trying several things out.

  7. Debbie Says:

    Nice site! My husband was at Benito’s wine reviews and couldn’t find the link for a sauce that was mentioned. Later, out of curiosity, I googled pumpkin cream sauce for pasta and you were my second hit–wow–haven’t made the sauce yet but it sounds fabulous and am looking forward to investigating what you have!

  8. Sophie Says:

    Hello Mike, I ,just wanted to say that I love your COOL foodblog! I allready made your home made vanilla extract, thanks for that!!

    Many greetings from Brussels, Belgium!!!

  9. Kristina Says:

    Trying out the graham cracker crust recipe now. I am so with you on crumbling up graham crackers! Something so wrong about it–or maybe I’m neurotic as well. Here’s to a successful crust. Adding you on my fave list of foodblogs. :)

  10. Mariana V. Bourdeau Says:

    Hi nice post, i read your blog from time to time but i was wondering something. I also run a blog on a similar topic, but i get 1,000’s of spam comments and emails every day does that happen to you.. Any ideas to stop it? I currently have commenting disabled but i want to turn it back on.. Thanks!

  11. Carrie Says:

    I just found your blog and wanted to tell you that all of your food looks so amazing! I’m looking forward to trying many of your recipes!

  12. Huong Frater Says:

    good goodthis post deserves nothing :( hahaha just joking ๐Ÿ˜› nice post ๐Ÿ˜›

  13. frikadellenet Says:

    Gotcha! Man, am I glad to have found you, quite incidentally though. Lovely fotos, narratives, scientific insight into food, and… your taste in food closely parallels mine!

    How I wished there already existed the wonderful wide world of digital communications eons ago when I was going around the world, quite incidentally too. I have embraced the love for food & all its encumbrances , since childhood, I would say & that makes me aged; but who cares, esp. when my taste sensors connected to the brain still function as I would expect them to.

    I loved your Pastitio and Vegetable Quartette which I emailed [copied & pasted] my grandson Dennis yesterday & all I did was follow it step by step on his laptop in our kitchen. And we were in Manila!
    Pssst.. He said it beats the pasta he had last summer @ the Giorgio Armani Resto at Tampa Hyatt. Must be my cooking. lol.

    I always welcome to know the whats and wherefores of food whenever I get confronted with them. It’s not just animalistic satiety after all. They somehow enhance our appreciation of our body’s need for that morsel of nutrient before our eyes.

    Count me in as one of your followers & … many, many heartfelt thanks. Take care.

  14. Dan Paulus Says:

    Fantastic site. The recipes are delicious and well put together. The pictures are vivid and make me hungry every time i visit.

  15. Ellen Says:

    Great website. I found you via “google” under a search for “awesome sticky bun recipe;” yours was the first to appear that did not use a “store-bought” dough or bread type product. I will make these tonight for tomorrow! Thank you for sharing.

  16. Judi Mae Phelps Says:

    This is a wonderful site! I was searching for new food blogs and came upon yours just a little while ago. I will definitely come back often and visit. Your recipes are very interesting — can’t wait to try some of your culinary adventures. Keep up the good work.

  17. Arlene Says:

    I just tried the Chicken in Tarragon Mustard Cream Sauce tonight and it was fabulous. I did not have tarragon but used an Herbs de Provence seasoning instead. I look forward to trying may more of your recipes on this site. Thanks!

  18. Heide Says:

    I’m enjoying this blog. Found it searching for brandies cherries and was compelled to search further and found many recipes that I intend to try! Thanks for sharing!

  19. Nate Says:

    Stumbled upon your site today, it’s my new fave. You rock!

  20. Tara in Richmond Says:

    Just happened to stumble on the Chicken Biryani recipe today while pursuing a thought about golden raisins. I gasped at the length of the ingredients list but my pantry is up to it.

    I’m fascinated with Indian cuisine – esp Northern Indian. The fragrances shake hands with the tip of sweetness on the tongue and everything fuses together to make one multi-faceted statement.

    Its not just “making dinner” – its creating something. And yes, it can take days. I’ll be back to visit more – thank you !

  21. sare Says:

    Great blog, I’ve looked some of them, but they sound well. good and easy introducing dishes, and also they seem delicious, If I organise myself I’?? try lemon tart.Thanks.

  22. editmom Says:

    My daughter just returned from a two week stay and Italy and couldn’t find Pappa Al Pomodoro! (surely, she wasn’t looking in the right place).
    Lucikly, I was. Your blog, which I stumbled upon when looking up recipes for the soup. So tonight, a few hours after she gets off the plane from Rome, I will be following your delicious looking and sounding recipe!

    Thank you!

  23. Brenda Kukla Says:

    I love all your ethnic recipes and the fact that you take the chances to create your own recipes. I plan to make the ricotta lemon pound cake next week. I’ve been wondering what to do with extra ricotta I have. Keep up the good work.–from an old lady who loves to cook but is always looking for something new.

  24. tina terry Says:

    mike your morocan stew recipe looks so very interesting to me it caught my eye because of all the spice ingredients ive been dying to work with any recipes requiring lotsa spices & to learn their proper usages, i believe if u learn how to spice foods anyone can cook, right mike? taste is everything! i will explore more of your recipes your ricotta lemon pound cake sounds exciting & delicious, i love LEMON anything! well mike. i expect to see you on chef ramseys hells kitchen show if you havent already been on? keep up the good kitchen work in the meantime, im going to make a ruff copy of your moroccan stew w/reply & let u know how yr version of moroccan stew turns out i will say this while searching for the right moroccan stew recipe i stopped searching after coming across yours

  25. Opencart Website Design Says:

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  26. www.dailymotion.com Says:

    This information is worth everyone’s attention. Where can I find out more?

  27. Trina Says:

    I always spent my half an hour to read this blog’s articles every day along with
    a mug of coffee.

  28. Jani Says:

    ?his design is steller! You definitely know how to k?ep a
    read?r entertained. Between your wit and your
    videos, I was almost moved to start my own blog (well, almost…HaHa!) Excellent job.
    I really enjoy?d what you ha? to say, and more than that, how you pres?nted it.

    Too cool!

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