When I was young, on a rare occasion, my mom would put together a quick and simple treat for dinner: frank and beans. No its not fancy and yes, many people will lift up their nose at the thought. I loved it. Not really sure why–maybe it was just how infrequently it was a dinner option, but it was just one of those dinners that hit the spot. So I thought I would totally miss the point and make… click to read more…

1. Roasted Butternut Squash Soup with White Beans and Sausage Aside from cinnamony apple desserts, I think there’s another dish...
2. Chili con Carne Chili is one of those dishes that can incite some...
3. Chili Molé I absolutely love chili. Honestly though, who doesn’t? A meaty...

As summer squash starts to take off, they put off a ton of blossoms (and baby squash), which, if you’ve never had them, are well worth a try. They’re a bit milder and delicate in both texture and flavor compared to their fully matured siblings, but they are still distinct and quite pretty. The easiest way to get a hold of squash blossoms if they’re not at your farmer’s market: plant summer squash/zucchini in your backyard (they simply… click to read more…

1. Butternut Squash and Sausage Lasagna I’m not sure what it is about baked pasta dishes,...
2. Penne with Ragù of Roasted Tomato and Sausage There’s something homey and comforting about a good pasta dish....
3. Mushroom Agnolotti with Peas, Asparagus, Prosciutto, and Goat Cheese Cream Sauce I’ve come to realize that I tend to be most...

I tend to love asparagus prepared simply–either grilled with a bit of citrus or paired with something tangy and creamy. This dish leans more in the latter direction: a freshly made pizza topped with asparagus, wilted swiss chard, and goat cheese. Do I tend to overdo it in the quantity of toppings when I make my own pizza? Maybe according to some, so top your pizza with however much you see fit–me? I’ll just be looking for excuses to eat more asparagus and this light pizza just screams spring-time for me.… click to read more…

1. Smoked Ham, Asparagus, Peas, and Swiss Chard Paella Like I’ve said before, a strongly flavored stock is key...
2. Mushroom Agnolotti with Peas, Asparagus, Prosciutto, and Goat Cheese Cream Sauce I’ve come to realize that I tend to be most...
3. Phyllo Tomato Goat Cheese Tart As the summer’s bounty of great, fresh tomatoes slows down,...

Arancini di Riso is the proper Italian name for deep-fried balls of leftover risotto. If you haven’t noticed by now, I like to make risotto–lots of different kinds depending on what’s in season. Its creamy, luxurious, and a guaranteed crowd-pleaser. The one downer with risotto though is that the leftovers are just never the same as when you serve it fresh–the flavor is just as good, but the texture is forever gone and that’s a part of what makes risotto so special.

Arancini is the answer to that problem. You simply scoop balls of leftover risotto (which keep… click to read more…

1. Risotto alla Milanese (Saffron Risotto) Risotto is a quick and easy dish to make–it just...
2. Deep-Fried Peaches (and other healthy things) Who doesn’t love a Georgia peach? At their peak, these...
3. Pan Fried Grouper with Roasted Garlic Cream Sauce My ongoing quest to more regularly eat fish continues, but...

The noodle: pappardelle since I wanted something with some bulk for the sauce to cling to. I added some bacon, sautéed onions, fennel, peas, and swiss chard, all tossed in an intriguing mint and balsamic vinaigrette for the sauce (here’s my original inspiration for the sauce).

The total dish is simply delicious. The flavor is not explosive, but it is quite full of more subtle, nuanced flavors. You have a mix of sweet, smoke, and licorice-like anise, with a light tanginess from the balsamic/dijon countered by a touch of brightness from both lemon and mint. A light… click to read more…

1. Smoked Ham, Asparagus, Peas, and Swiss Chard Paella Like I’ve said before, a strongly flavored stock is key...
2. Lamb Steak over Israeli Cous Cous with Cranberry Sherry Mint Sauce When I found myself with a cut of lamb known...
3. Red Grouper with Tomato Braised Fennel I love the produce of summer–for me, the challenge becomes...

So what are chilaquiles? They’re like nachos but far more awesome and actually authentic rather than some over-priced pub appetizer. I think the best way to describe it is a casserole of stale/fried corn tortillas, a sauce of your choosing (red, verde, molé–whatever), and a whole bunch of whatever else you have handy (chicken, eggs, avocado, radish, cheese, crema, etc). This dish is meant to be relatively simple to prepare, a great way to make the most of leftovers/random odds and ends, and most of all, is said to be great hangover food. Chilaquiles are… click to read more…

1. Chicken Burritos with Salsa Verde I’ve had Mexican flavors on my mind lately, and with...
2. Pollo a la Poblana con Hongos (Chicken with Poblano, Mushrooms, and Cream) One of the nice things about running this site is...
3. Foodbuzz 24, 24, 24: The Whole Enchilada I’ve mentioned before that this is a year of change...

For the meatballs, I wanted them to be relatively simple with all of the appropriate spices and aromatics that would make the lamb sing without masking it–such as touches of cumin, allspice, garlic, and parsley. A bit of creme fraiche helped to enrich them and keep the texture light and delicate.

With that out of the way, onto the sauce. I have always thought that lamb pairs wonderfully with fruit, so the idea of a pomegranate-centric barbecue sauce seemed like a fun… click to read more…

1. Lamb Steak over Israeli Cous Cous with Cranberry Sherry Mint Sauce When I found myself with a cut of lamb known...
2. Soutzoukakia Smyrneika with Olives (Greek Lamb Meatballs) I discovered this dish at one of my favorite Greek...
3. Pomegranate Glazed Stuffed Leg of Lamb Roast I love roasts–there’s something homey and comforting but classy about...

But first, some important business. Yes, there’s no neglecting that Mike’s Table has gotten a little dusty these past few months and I apologize for that. This wasn’t due to a lack of interest–I’ve been cooking as much as before. The past several months have been a bit more hectic for me, one big reason being that I am in the midst of divorce (short version: she cheated). While a source of aggravation, I have been fine and that ordeal is but a small cloud lingering over the vast, clear sunny sky that is the rest of my life. I’ve been focused on myself and the many who truly matter in my life,… click to read more…

1. Risotto alla Milanese (Saffron Risotto) Risotto is a quick and easy dish to make–it just...
2. Asparagus Risotto with Poached Eggs After the doldrums of winter, each new week of spring...
3. Avocado, Mango, and Beef Risotto Despite me pushing them on her many times before, my...

If you’ve never heard of green garlic before (or scapes, which are kind of similar but are in fact, different), they’re actually pretty interesting. Unfortunately, you probably won’t find them at your grocery store, but you should have better luck at a farmer’s market. Simply put, green garlic is garlic before it has fully matured… click to read more…

1. Creamy garlic pasta For some of my dishes, I like to have a...
2. Roasted Garlic Chicken Soup Garlic isn’t one of those things that gets the spotlight...
3. Penne with Ragù of Roasted Tomato and Sausage There’s something homey and comforting about a good pasta dish....

Risotto has become something of a go-to meal for me (and if you’re afraid of making it, don’t be–trust me, its easy. Try this. Now). Its fairly easy to make and provides a rich, makes-you-feel-so-good canvas to work with, no matter what the goal. I thought creamy, cheesy goodness was the perfect place to highlight asparagus.

The risotto packs a double punch of asparagus: a lightly boiled asparagus puree is mixed into the rice (also adding a nice green tint) and the tender tips are steamed by the… click to read more…

1. Risotto alla Milanese (Saffron Risotto) Risotto is a quick and easy dish to make–it just...
2. Smoked Ham, Asparagus, Peas, and Swiss Chard Paella Like I’ve said before, a strongly flavored stock is key...
3. Avocado, Mango, and Beef Risotto Despite me pushing them on her many times before, my...