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CHAR-GRILLED OYSTERS | Live the Live ™
It’s been a few years since I visited New Orleans, and it was great to see that many of the old food destinations were still there: the Napoleon House, Café Dumonde, Acme Oyster House, and across the street from it: Felix‘s Oyster House.My friend, Rick, told me I had to try the char-grilled oysters at…
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…
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…
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…
GRILLED CLAMS WITH PASTA | Live the Live ™
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…
COFFEE-RUBBED ROASTED CHICKEN | Live the Live ™
Season it, pop it in the oven and walk away. Couldn't be easier! 3 tablespoons brown sugar1 tablespoon Kosher salt1 tablespoon ground coffee (use your favorite)1 teaspoon granulated garlic1 teaspoon granulated onion1 teaspoon unsweetened cocoa Pre-heat the oven to 325 degrees. Whether you spatchcock your chicken or not, doesn’t really matter. I find that…
PASTA WITH ASPARAGUS AND SAUSAGE | Live the Live ™
When my daughter hangs out with me, I always ask her what she wants me to cook for her, and there are a few "Dad" recipes that are her favorites. This is one of them, especially when fresh asparagus is available. And as any parent will tell you, if your kid is craving a dish…
ASIAN NOODLES WITH PEANUT SAUCE | Live the Live ™
There's something about Asian noodle dishes that make them incredibly addictive. They're great hot or cold, and easy to make at home. I store an arsenal of basic Asian ingredients in my pantry, so slapping this together is no effort at all. And if you don't have Asian noodles around, chances are you've got a…
SPICY BRINED AND GRILLED CHICKEN WINGS | Live the Live ™
Brining, the process of letting a hunk of protein soak in a salt solution for a few hours, is a great way to add flavor and moisture to any cut of meat. I brine these wings for 3 hours before using a sweet and spicy rub. They can be grilled or roasted in the oven.…
PICKLED ASPARAGUS: THE NEW SEASON | Live the Live ™
I moved to my current home in the fall of last year. One of the toughest things to say goodbye to in my previous garden was my asparagus patch. Over the years, I had grown loads and loads of delicious asparagus, but sadly, there was no good way to transport that patch to my new…
THE DERBY AND THE MINT JULEP! | Live the Live ™
The 151st running of the Kentucky Derby is today and although I'm not a big horse racing fan, I am a huge fan of the official drink: the Mint Julep! The Mint Julep is such a perfect, classic and historic bourbon drink, it seems silly to wait until Derby Day to have one. Of course, as any…
THIS HERRING APPETIZER IS A RITE OF PASSAGE | Live the Live ™
When I first told my friends that I grew up in a Lithuanian family, that we only spoke Lithuanian at the dinner table, that I went to Lithuanian Saturday school for 8 years, that I was a Lithuanian boy scout...they looked at me with a bit of disbelief. On the surface, I looked just like any…
A COUPLE-A CHUCK ROASTS | Live the Live ™
Chuck roast is an inexpensive cut of beef, but it requires a little TLC to make it tender and tasty. I had a couple of grass-fed chuck roasts in the freezer, and decided to try two different ways of seasoning them before cooking them low and slow. With the first, I used Asian spices... 2…
ROASTED POTATOES | Live the Live ™
As much as everybody loves mashed potatoes, these potatoes take things to the next level. The crunch on the outside, and the softness on the inside of these potatoes, is hard to beat. I like using small, whole organic potatoes for this recipe. No peeling needed. Just give them a good rinse, then put them…
POKE AND SOME DELICIOUS VARIATIONS | Live the Live ™
When I gain some weight and need to go back on the diet, one of the major changes in my eating habits is to incorporate more seafood and less meat into my meals. Seafood has a lot more protein and fewer calories. In fact, shrimp, lobster and oysters are some of the most delicious low-calorie…
ONE TON OF WONTON | Live the Live ™
I love wonton soup. So every once in a while, I make my own version of it in large batches at home. The great thing about wonton soup is you can put whatever you want in it. After all, it’s your recipe. I use whatever homemade stock I happen to have in the freezer. I’ll…
BLUEBERRY NEGRONI | Live the Live ™
I recently read a recipe where a chef infused blueberries in gin for a barbecue sauce. As interesting as that was, I thought it would also be interesting to use that infused gin in a Negroni, and I was right! The blueberries round the drink out and don’t overpower the drink. I used frozen wild…
NEPTUNE OYSTER, BOSTON | Live the Live ™
If you’re a fan of movies based in Boston, you’ve probably seen Neptune Oyster and didn’t even know it. This landmark in Boston's North End has been featured in films like “The Town,” “The Equalizer,” “Good Will Hunting,” “The Departed,” and many more. My friend, John, who lives in the Boston area and knows the…
ASIAN-STYLE PORK CHUNX | Live the Live ™
These delicious "chunx" of pork are full of fantastic Asian flavors and go great with broccoli and rice...or just by themselves. Plus, I used inexpensive boneless pork sparerib meat, which saves a few bucks. 3 pounds boneless pork ribs1/2 a large onion, diced1/2 cup soy sauce4 tablespoons hoisin sauce1 teaspoon Chinese chili garlic sauceZest and…
AIR-FRIED CAULIFLOWER WITH A SWEET AND SPICY GLAZE | Live the Live ™
Somebody in marketing made a fortune when they took a product that had been around since 1945 (the convection oven), renamed it an "air fryer," and sold millions of them. I still call my old oven a convection oven, but whatever you call yours, this recipe will work in it. I love cauliflower roasted, boiled,…
HOME-CURED SALMON GRAVLAX | Live the Live ™
I love salmon in all forms. If it's high quality wild-caught Alaskan salmon, I love it pan-sautéed, raw (as in sashimi), smoked, or cured. The best smoked salmon uses the gentle process of cold smoking. It's something that the average homeowner can't really do successfully, so I simply buy cold-smoked salmon when I crave it.…
GIVING MASHED POTATOES THE CARBONARA TREATMENT | Live the Live ™
It's hard to improve on buttery, creamy mashed potatoes, but I think this recipe does just that. Like with pasta carbonara, you add pork, egg yolks, and Parmesan cheese to take this to another level. The classic pasta carbonara uses guanciale, which is cured pork cheeks. Many recipes call for pancetta instead (which is the…
“COPE” CHOPS: FEEDING HUNGRY DJs FOR ALMOST 4 DECADES! | Live the Live ™
I just came back from a trip to my hometown of New York City, where I saw some old radio friends. It reminded me of this awesomely simple grilled pork chop that dates back to my early years in radio on Long Island. "Cope" chops are the creation of my radio buddy, Marc Coppola, who…
OYSTERS ROCK-A-FELLOW | Live the Live ™
My dog, Fellow, passed away last year. He almost made it to his 15th birthday, but he had a good, long life. He would always hang out in the kitchen while I cooked, so I decided to name this dish after him. Good boy. The original Oysters Rockefeller recipe is a closely guarded secret, created…
THE BACK EDDY, WESTPORT, MA | Live the Live ™
One of our favorite restaurants, The Back Eddy in Westport, Massachusetts, is open for the 2025 season! On the waterfront on the Westport River, they've been serving fantastic fresh seafood for years. Smoked salmon appetizer. When the weather gets warmer, they open top their outdoor seating area, which includes a long dock with extra seating,…
THE STORY OF “NAVY STRENGTH” GIN | Live the Live ™
Starting in the mid 1700's, sailors in the British Navy were given a daily ration of rum. They called it a "tot," and the practice of daily "tot" distribution lasted for almost 200 years, until July 31, 1970. When it ended, not only were there many sad British sailors, but there was also a vast…
THAI MARINADE AND DIPPING SAUCE | Live the Live ™
I really love the flavors of this recipe, and the great thing is that you can use it as a marinade and a dipping sauce--not just for beef--but a dipping sauce for grilled chicken, dumplings, anything. It's that good. Make more than you think you'll need because you can keep it in the fridge for…
STUFFIES: A NEW ENGLAND CLASSIC | Live the Live ™
Every year for the past 7 years (not counting Covid year), I've hosted a BOYZ weekend at my house. and this year's no exception. It's coming up in a couple of weeks! One of my sure-fire all-time favorite appetizers is stuffies. My recipe is a twist on ones I enjoyed at a local restaurant, The…
TRACK 15, A NEW FOOD COURT IN PROVIDENCE, RI | Live the Live ™
Yesterday, my daughter and I had the chance to check out a brand new food court before it opens this Tuesday in Providence, RI. It's called Track 15, and it's located in the 1898 Central terminal Building where the old Historic Providence Union train station was located many years ago. More recently, this space in…
“BEAUTY AND ESSEX,” NYC | Live the Live ™
On the lower east side of Manhattan, you walk into what looks like a pawn shop. And it is, in fact, a real shop where you can buy what's on display. But go through the back door, and it opens up into an exciting dining experience created by Food Network chef Chris Santos, who grew…
SMOKED WHITEFISH SALAD | Live the Live ™
Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents' house. Smoked whitefish salad was readily available, but it had a lot of mayonnaise and filler. It’s a lot of work making it at home, but worth it. Whole smoked whitefish…
STEAK AU POIVRE | Live the Live ™
A classic French beef dish, Steak au Poivre is the perfect example of delicious simplicity. If you love pepper, you can make this wonderful dish with just a few ingredients. My personal twist was to use black peppercorns instead of the green peppercorns that are often used, and I also added porcini mushrooms to the…
RAGU BOLOGNESE | Live the Live ™
Fettucini alla Bolognese has been my daughter's favorite Italian dish for years. The recipe isn't difficult, but like many great dishes, it depends on the best quality ingredients you can get your hands on. I like to use a combination of ground beef, ground veal and ground pork in my Bolognese recipe. But I don't…
A FABULOUS FISH BAKE | Live the Live ™
Those who say that cheese and fish don’t go together, haven’t tried shrimp scampi, a tuna melt, or even a McDonald’s filet-o-fish sandwich! Hearty and satisfying, this dish is all comfort. As I researched this recipe, I found versions that had potatoes or pasta. I wanted a lower calorie and lower carb option, so I…
CORNED BEEF IN TIME FOR ST. PATRICK’S DAY | Live the Live ™
Now’s the time to start prepping your brisket for corned beef on St. Patrick’s Day! Before every St. Patty's Day, supermarkets are full of packages of processed corned beef in preparation for the big celebration. But, interestingly, corned beef isn't really an authentic Irish dish. The phrase "corned beef" was coined by the British, and…
MY VERSION OF NEW ORLEANS-STYLE BBQ SHRIMP | Live the Live ™
Mardi Gras is less than a week away!! Here's a great dish from New Orleans... One of my favorite dishes to come out of New Orleans is Barbecue Shrimp, so on a visit to the Crescent City a couple of years ago, I had to make a stop at the place where it all started.…
JAMBALAYA | Live the Live ™
Fat Tuesday is 2 days away! Laissez les boss temps rouler! Back in the 80's, I worked at a radio station in Mobile, Alabama. My New York buddies thought I was crazy to move to the South, but that's where the job was. When they realized that I was only a 2-hour ride from New…
CAJUN CHICKEN BREASTS | Live the Live ™
Fat Tuesday is coming up! This is a great recipe to cook up if you've got friends coming over. Let's do some Cajun-style cookin'! Poo-yah! I garonteee! I lived in Mobile, Alabama, back in the late 80's, and if you asked the locals, they'd quickly tell you that Mardi Gras originated in Mobile, not New…
PERFECT BANANA BREAD: WITH OR WITHOUT THE GLUTEN | Live the Live ™
This is one of my favorites because it not only tastes amazing, it freezes really well. My original banana bread recipe blog is featured directly below. It's awesome. But if you follow a gluten-free lifestyle, no worries. My gluten-free version of the recipe, at the bottom of the page, is so good, you won't miss…