You may have had twice-baked potatoes before, but we bet they weren’t anything like this lovely little Irish-inflected spud.
About Rick Tramonto
Rick Tramonto has garnered countless awards for his work at Trio, Brasserie T, and Tru in Chicago, including being recognized as a Food & Wine Best New Chef and as Best Chef: Midwest Region by the James Beard Foundation. He's also the author of eight cookbooks and has appeared on Top Chef Masters, Iron Chef, Oprah, and Today, among others. Tramonto lives in the suburbs of Chicago with his wife, Eileen, and their children.
Grilled Porterhouse Steak
Jun 08, 2010 by
The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
- Quick Glance
- 35 M
- 1 H
- 1
Truffled Mac and Cheese
May 26, 2010 by
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
- Quick Glance
- 25 M
- 1 H
- 18
Gorgonzola Dolce with Roasted Pears and Spiced Walnuts
Feb 18, 2010 by
Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.
- Quick Glance
- 20 M
- 1 H, 25 M
- 4
Mini Veal Meatballs with Caramelized Onions
Apr 16, 2007 by
Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.
Ahi Tuna Cube with Toasted Black and White Sesame Seeds
Jun 28, 2002 by
This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.
Truffled Lentil Spoons
Jun 16, 2002 by
Orange, black, and French lentils are tossed together with a truffle vinaigrette and decorated with a drizzle of a smoky bacon vinaigrette.
Soft Polenta with Forest Mushrooms
Apr 16, 2002 by
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms