Seasonal Ingredients.
Technical Craft.
Cooked for the People I Love.
Balkan-Mediterranean recipes from a Chicago kitchen. Wood-fire grilling year-round, technique without pretension.
Technique makes the difference
How to Build a Wood Fire for Grilling
Three types of wood fires for three types of cooking. Young flames for searing, burned-down coals for fish, and the hybrid fire for everything in between.
Reading Oil Temperature Without a Thermometer
How to know when your pan is ready by watching the oil. The shimmer, the smoke point, and the water test.
Why You Should Salt Your Meat the Night Before
Dry brining pulls moisture out, dissolves the salt, then drives it back in. The result is deeper seasoning and a better sear.
Grilled Tomahawk Ribeye
A 2-inch bone-in ribeye, reverse-seared over a wood fire with nothing but salt, pepper, and flame. The kind of steak that makes the whole backyard go quiet.
Seared Scallops with Ramp & Pea Puree
Chicago spring on a plate. U-10 scallops, a silky ramp and pea puree, gremolata, and pickled chive blossoms from the garden.
Reverse-Seared Tomahawk Ribeye
A 2.5-pound tomahawk ribeye, slow-roasted then seared over a screaming hot wood fire. The showstopper steak that makes everyone put their phone down.
Wood-Fired Picanha
Brazilian-style picanha skewered and grilled over a wood fire. Fat cap rendered crispy, meat sliced thin against the grain. Backyard churrasco.
Dalmatian Grilled Branzino
Whole branzino grilled over a wood fire with olive oil, lemon, and fresh herbs. Dalmatian coast simplicity with blitva on the side.
Roasted Bone Marrow with Citrus Gremolata
Split marrow bones roasted until jiggly, topped with a bright citrus gremolata, watermelon radish, and microgreens. Served on grilled bread.
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