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...

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...

Don’t let the simplicity in preparing this dish fool you–the flavor is fantastic and it would fare well if you’re cooking for guests. The chicken is simple–nicely browned, tender on the inside–and the sauce has a rich tang, accentuated by the anisey, spicy notes you get from tarragon (a great foil to completing this sauce). Heck, I could enjoy the sauce straight and could definitely see using it in pasta dishes (if thinned out with a bit of stock). There’s a mix of smooth dijon and the gritty texture you get from coarsely stone… click to read more…

1. Smoked drumsticks in Tarragon Citrus Honey Mustard sauce Sure we’re kind of late into summer, but sloppy fingerfood...
2. Veal Chops with Mustard Cream Sauce Regular readers of this site know I have a taste...
3. Creamy Mustard Pasta When I think pasta, my head usually gets stuck on...

This dish isn’t a quicky–like any other stew, it requires slow cooking and a tough protein that will stand up well to slow cooking. Just like how you wouldn’t make a beef stew from filet mignon (and if you do, please don’t tell me), coq au vin should not be made from an everyday, tender chicken. You want a tough bird that will release a ton of flavor (which is what will give the sauce an incredible flavor) and maintain its form after long periods of cooking, so this is why you would opt for something like a rooster or stewing hen if you have the option (plus, they’re typically cheaper–bonus!). Is… click to read more…

1. Indian-Inspired Barbecue Chicken Every now and then, I have odd cravings that don’t...
2. Boeuf Bourguignon (Beef Stew in Red Wine) This dish is a French classic: a stew created by...
3. Honeyed Balsamic Braised Chicken with Figs I thought I should explore some savory applications of fresh...

I was very tempted to add a little more here and there to pump things up a bit, but resisted the urge and am glad for it. The ingredients make this sound simple in flavor, but it is really to the benefit of the final product–the sharp flavor of cumin cuts through the distinct, delightful lamb flavor, which all just sings in a mellow, but perfectly complementary sauce focused on tomato and olive (lamb and olive is a combo that always nails it for me). The sauce takes on the richness of the… click to read more…

1. Spaghetti & Fontina-Stuffed Veal Meatballs Lately, my pasta dishes have kind of obviously been focused...
2. Herbed Rack of Lamb with Port Fig Sauce Lamb is a wonderful meat that lends itself to many...
3. Stuffed Leg of Lamb with Port Cherry Sauce When you’re entertaining, you want a dish that will look...