Fruit de Mer with Ginger Cream on Squid Ink Pasta

This is a fusion dish, which I’ll admit is not my comfort zone. I normally don’t like mixing Japanese with Mexican, or Brazilian with Middle Eastern. Just typing all those words together makes me a little unsettled. But true as it is, many great cuisines are, in fact, a mix of cultures. Take for instance my…

Muffulettas

Purporting to tell you how to make a muffuletta sandwich is, as far as I am concerned, like giving you paint-by-number instructions on painting your own Sistene Chapel ceiling.  I do not want anyone to think they are leaving here with the ability to craft a genuine muffuletta outside of New Orleans.  It’s one of…