Who says you have to only cook burgers and steaks on the grill? This is one of my favorite ways to enjoy clams...and without the clam knife! I always use hardwood charcoal. A couple of dozen (or more) little neck clams, washed and purged 1 stick (8 oz.) of unsalted butter 1/4 cup extra virgin…

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22.05.2025

LAMBURGERS WITH FETA CHEESE DRESSING | Live the Live ™

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can't beat their strict quality standards, the flavor can be intense. I don't mind that intense lamb flavor in a chop, but when…

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26.05.2025

ASPARAGUS WITH BUTTER AND PARMIGIANO REGGIANO | Live the Live ™

Butter and cheese. Can anything be better? It’s especially great when asparagus is in season, growing in my garden, like right now. This is a great side dish with any main course like a big slab of meat, and has special meaning to me because my cousin first introduced me to asparagus with this recipe…

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29.05.2025

THE BOULEVARDIER COCKTAIL | Live the Live ™

I've always loved Manhattans and Negronis...two different cocktails, yet similar in certain respects. Both use sweet vermouth. Both have a touch of bitterness: Manhattans will often include a few dashes of angostura bitters, where a Negroni gets its bitterness from Campari. So when I visited Food Network chef Geoffrey Zakarian's The Lambs Club restaurant in…

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GRILLED CLAMS WITH PASTA | Live the Live ™

LAMBURGERS WITH FETA CHEESE DRESSING | Live the Live ™

ASPARAGUS WITH BUTTER AND PARMIGIANO REGGIANO | Live the Live ™

THE BOULEVARDIER COCKTAIL | Live the Live ™

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