Corn on the Cobb for Beginner's

My first job was as a dishwasher in a local diner. It was hard work, but a lot of fun; the owners encouraged me to finish my cleaning quickly so I could learn to prep and cook. That early exposure shaped the way I think about simple, well-prepared food — especially diner classics. Despite their simplicity, exceptional home fries are surprising hard to find. Truly great home fries should be hot, crisp, and deeply flavorful, not deep fried or those soft, pre-made versions that too often appear on the plate. Once you’ve experienced the real thing — potatoes cooked with care and attention — you never settle for anything less.

This recipe is simple and has flavor, visual appeal and craveability. After making this a few times, try different types of breads and cheeses. Try adding slices of prosciutto or smoked ham or grilled vegetables. I like to serve bitesize squares of grilled cheese as croutons to dunk into cream of tomato or cream of mushroom soup... amazing!

Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!

Senate Bean Soup is one of those enduring American classics — simple, hearty, and steeped in tradition. Served daily in the U.S. Senate dining room for more than a century, it’s a dish that reflects the straightforward, honest cooking of its era: navy beans, onions, potatoes, and the unmistakable depth of smoked pork. Add croutons and it becomes classic!

Years ago I shared a food stand with close friends at a large fairground. Our families worked the booth on the weekends and it was a lot of fun. I often came in early to prepare five or six soups... Spicy Vegetarian Black Bean, Chicken & Macaroni, Beef Barley, Tomato etc... We served salads and sandwiches as well; the most popular sandwich was sliced roast beef on a toasted roll with gravy, onion rings, and provolone, we frequently ended up with extra rolls at the end of a shift. Naturally… croutons. At the time, I typically served croutons only with certain soups—styles that truly benefited from that added texture and richness. But the rest of the team had a different idea. They started offering croutons on every soup, no matter the style, and the customers absolutely loved it. It became one of those small, unexpected touches that kept people coming back .

As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef. For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.

A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better. Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table. It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.

At the beginning of my career, I commuted into New York City to work in some of the finest restaurants in the country. One winter night, during a raging snowstorm, the bus got stuck, and a few of us decided to walk home — a few miles for me. The highway was quiet, the snow falling heavy under a bright full moon. By the time I reached home, cold and very hungry, my parents were sitting at the dining room table with a steaming pot of pasta e fagioli, crusty Italian bread and a bottle of Italian red wine. Simple, humble, and absolutely perfect — the kind of meal that reminds you why food matters.

Beyond Garnish: The Culinary Science of Sage, Rosemary & Thyme