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“One cannot think well, love well, sleep well, if one has not dined well.”
— Virginia Woolf

Whether I’m making something for myself, for a small group, or for a big bunch of people—I love to cook. Just about everyone enjoys the foods I prepare and many suggest that I should open a restaurant or become a chef. Those ideas don’t really appeal to me; the plain truth is that I cook because I like to eat well. Cooking for friends and family and enjoying everyone’s company in the process is a real pleasure. However, I’m sure that attempting to prepare dozens of meals—for people I don’t even know—would get old very quickly.

Many of us grew up in a household where mom shooed everyone out of the kitchen while she was cooking. But I enjoy getting people involved with the preparation, the execution, and finally the magic of mixing the ingredients together—creating a memorable meal.

While enjoyment of the final product is, obviously, the goal of careful preparation, I think good cooking is about enjoyment of the process—preparation of the various ingredients, attention to detail and timing, experimentation and presentation.

For a more eloquent take on the art of cooking, check out my favorite “instruction manual,” Les Halles Cookbook by Anthony Bourdain. I can almost guarantee that it will increase your personal enjoyment of cooking (as well as the process of cleanup—really). If you know a good but sloppy cook who has a sense of fun and adventure, buy the book as a gift and you’ll reap the benefits. (Warning: There is some coarse language in this instructive book. Bourdain writes like a firm but fair marine drill sergeant and has little tolerance for bad food or sloppy work…not exactly Julia Child.)

Anyway, two things are very likely to happen when you live by the ocean in this part of North Carolina: People will want to visit you; and you will have access to a great variety of the freshest fish available anywhere. (People in this part of NC also know how to barbeque, but that’s a different story.)

I don’t pretend to be a cookbook author, but here are a few of my favorite recipes.

Frozen assets.
One secret of great cooking is keeping great stocks, sauces, etc. in your freezer.

Chicken Stock, Beef Stock, Veal Stock, Lamb Stock, Anchovy paste

Are you entertaining?
Oh, we’re sure that you are. Great meals for big groups can be easier than you might think.

Pork Butt, Thanksgiving Turkey, Roasted Chicken, Stews, Easy Steak Chili, Flank Steak, Shaking Filet (Bo-Luc-Lac), etc

Get your greens!
A distinctive salad course complements and enhances your meal.

Caesar, Spinach and pear, Everyday, Caprese, Cucumber Tomato Onion Fresh Mozzarella and Basil with Italian Dipping Sauce.

Today’s catch.
Easy access to fresh fish and seafood is a regional bonus—enjoy it!

Ceviche, Grilled Ginger Teriyaki Tuna, Grilled Grouper, Grouper fingers, Boiled Shrimp, Sauteed Shrimp, Shrimp and Grits, Grilled Triggerfish, Steamed Sea Bass or Grouper with Ginger and Scallions, Cambodian Fried Snapper with Ginger and Scallions.

Complements from the Chef.
Great side dishes can make all the difference.

Southern Cornbread, Microwave Asparagus, Grilled Asparagus, Sauteed Spinach, Sauteed onions and mushrooms. Sherry Soy Ginger rice,

Tastes of Italy.
Frighten the locals with a little European flair. (Just kidding, they won’t be scared. Well, probably not.)
Pomodoro Sauce, Pesto Sauce, Veal Parmesan, Veal Saltimbocca, Pasta with Olive Oil and Garlic, Pasta with sautéed mushrooms, Lamb Scaloppini.

Sauces, dips and extras.
Chips and salsa are fine, but consider taking your appetizers and sides to the next level.

Adobo dipping sauce, General Italian Dipping Sauce,

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