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About Me

I am a classically trained eater with a passion for cooking, photography, travel, and writing. I started Grubarazzi because I craved an outlet for my insane love affair with food and family. I also like taking pictures and telling stories. This little food blog combines everything I adore in life while keeping me in hot pursuit of beautiful food.





Popular posts from this blog

Grilled Asparagus Salad with Fried Quail Eggs

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gent...
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A Recipe to Fall For

Some recipes evoke an absolute carnal lust in me that transcends reasoning. My mouth waters frenziedly, my eyes get big, and my smile widens with the anticipation of the feast. These lust inducing meals usually involve bacon, cheese and pasta covered in luscious red sauce. I am fairly certain my lineage does not contain a trace of Italian, but my favorite foods are profoundly Italian-American like these Meatballs in Bacon Sauce by Chef Beau MacMillan.   This is not my recipe; however, I felt it deserved a special place on my blog after I dotingly made it for extended family on a recent ski trip to Whistler, Canada. The smell of the sauce simmering for hours, the gentle roasting of the simple meatballs and the absolute joy on the faces of everyone who ate it reminds me what Valentine’s Day is all about: love and family. If you make this for someone special tonight they will fall in love with you on the spot.  That is a fact. Happy Valentine’s Day! Sp...
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Green Egg Skillet Bake

Breakfast for dinner is becoming the norm. Restaurants and home cooks everywhere are serving it up in grand style. Pancakes, waffles, French toast, eggs, sausage and bacon are a special treat after a long day, but the world is craving a more sophisticated take on the classics. Bon Appétit recently featured an array of rousing recipes from Chef Yotam Ottolenghi who has a magical way with food. I was inspired by a particular recipe called “Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil.” I have not stopped thinking about it since reading the article while stuck on a hot, crowded plane a few weeks ago. It whisked me away to a happy place, and I could not wait to get home and see what I could come up with.  Ottolenghi’s technique can be found throughout the Green Egg Skillet Bake, but the flavor profile is quite different. It focuses on the richness of cumin and hearty greens which are perfectly highlighted by a liberal dose of red pepper flakes. So, who is mak...
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