Tony is all about food. His ongoing projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

Archive for the ‘videos’ Category


Pesto with my Italian Double & ATOM

ATOM: A Taste of the Mediterranean

If it weren’t for the whole making-a-living part of life, I would spend all my days traveling the world without even giving it a second thought.  Unfortunately, making a living seems to be one of the cruel prerequisites to my globe-trotting dreams; so, until then, I travel when I get the chance and often resort to cooking to fulfill the rest of my curiosity.

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Is Cardamom the new Cinnamon?

This entry is dedicated to Karen, my brunch-loving friend who will always have a soft spot for Oreos!

Has anyone else noticed this? Cardamom is everywhere now; in blogs, recipe books and other food-driven media. For centuries, Middle Easterners used this unassuming pod to flavor teas, coffees and the occasional desserts. Now, the humble cardamom pod has been given the 90210-celebrity treatment and is making its way to pantries around the world. If you need to see it to believe it, you could check out these blogs featuring delicious cardamom Christmas cookies and cardamom roasted cauliflower for yourself.

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Tastes like way more than a sandwich

Although I’m sure many of us enjoy the rich flavors of a 6-hour Bolognese sauce (the way nonna used to make it) or the flaky homemade texture of Baklava, there are just not enough hours in the day to indulge in these treats on a regular basis. Since I would never advocate resorting to fast food, there are always ways around this pickle. I knew I had to create a variety of dishes that I could rely on when time was breathing down my neck. College was the perfect place to develop this habit because it wipes your bank account clean and works you till the wee hours of the morning.

One of my favorite go-to dishes (and the one I decided to feature in today’s entry) is focaccia sandwiches. I make the focaccia at home using store-bought pizza dough and keep it in the fridge for easy access throughout the week. Also, the topping combinations for focaccia are as endless as the ingredients you can pair with it. A panini press is not required; but if you have been thinking about getting one lately, you definitely should (it’s probably one of my favorite toys in the kitchen!). Before I got mine I used toast the sandwich on a grill pan or in the toaster oven if I was feeling particularly lazy.

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