Squid Ink Risotto with Clams from Top Chef Masters contestant Jody Adam’s restaurant Rialto

How to make perfect sous-vide steak in a Magic Cooker

Organic Lemon Yogurt Tart with Balsamic-Basil Glazed Strawberries

Salt and Pepper Squid from Victoria Seafood in Boston, MA

Black Raspberry and Vienna Finger Cookie Ice Cream from Toscanini’s in Cambridge, MA

Perfectly cooked salmon! Made at home with my ad hoc “sous-vide” method

A fancy Italian version of a surf & turf: rack of lamb and grilled langoustine from Mare in Boston, MA

Make your own fiery hot pickling solution for Minced Pork with Sour String Beans

Artichoke, Sundried Tomato, Mozarella, and Pesto Sandwich from Cafe Luna in Cambridge, MA

So easy! I made Mario Batali’s Squid Ink Pasta with Parsnips and Pancetta

Korean Beef Bone Noodle Soup from Super 88 Food Court in Allston, MA

Crispy Soft Poached Farm Egg

This is what happened when I tried to use mochi flour to make gnocchi

Local Farm Fresh Ingredients on top of this Neapolitan style pizza from Stone Hearth Pizza in Cambridge, MA

Saltine Toffee from Redd, where the James Beard Award winning pastry chef works!

One of the best “Neapolitan” pizzas I have had: arugula, smoked mozzarella, cherry tomatoes, and fresh basil

The moules frites in this DC establishment beat Bobby Flay in a Moules Frites Throwdown.