recipe

Well, first off the bat, my ribs have never won anything, not a darn thing, no ribbons, no honorable mentions, nothing, but that’s because I never entered them in any contest. They have “won” a few compliments when eaten and that’s a great thing!

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I was at a favorite restaurant of mine recently and I came across a very familiar dish to this one. It was a nice dish, light but very tasty. The flavor of smoked mozzarella really adds an earthy flavor to this dish.

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My very funny and talented Uncle Pete Meahan, who I grew up with in the Bronx and who later lived in Fair Haven, NJ sent me this great recipe.

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Back in the day, my Sunday nights were spent at one place, Cheers in Long Branch. (I mean every Sunday night!). Sunday night at Cheers was an experience I would look forward to, starting on Tuesday.

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I first made this recipe back in the mid 80’s while I was living and working for a short time in LA. I was living and hanging out with my Uncle Pete, a great cook in his own right. I was craving the “old world” flavor of a good cacciatore

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Looking for a nice, easy, new desert that everyone will love?

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This is my go-to recipe for pot roast. It comes from my very good friend Janine and was part of the cookbook I put out a while back. You know when I started to develop that cookbook

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There is a big misnomer that most guys can’t cook. I’m not talking about the big chefs that you see on TV and in the kitchens of fine restaurants, I’m talking about the working guy who enjoys a good barbeque

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Back in December 2005, right after Hurricane Katrina hit, I took a group of the most terrific people I know, which included my comrades from New Jersey 101.5, The Rock and Roll Music Fund and some great volunteers, down to the Gulf Coast.

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This recipe is from JoyceAnn Staples of North Brunswick, she sent this very intriguing recipe to us. The minute I read this recipe I couldn’t help but think, “Wow, what a great dish for a chilly fall evening with a nice glass of wine, good music, and a fire in the fireplace.”

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