ASPARAGUS BISMARK
WHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
More DetailsWHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
More DetailsRICH AND REFRESHING ARE NOT ADJECTIVES I OFTEN USE IN COMBINATION. BUT WHAT COULD BETTER DESCRIBE THE PAIRING OF RAW SUGAR SNAP PEAS, BLANCHED ASPARAGUS, PARMESAN CHEESE AND [Read More]
More DetailsTHE FRENCH CALL THEM TROMPETTES DE LA MORT (TRUMPETS OF DEATH) AND INDEED THEIR IS SOMETHING OMINOUS IN THEIR BLACK COLOR AND LEATHERY TEXTURE.
More DetailsWHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
More DetailsWITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
More DetailsTHESE FOUR DRESSINGS ARE THE ONES I USE MOST OFTEN. THEY RANGE FROM THE SIMPLEST OF COMBINATIONS (LEMON JUICE AND OLIVE OIL) TO THE MOST ASSERTIVE (BLUE CHEESE, [Read More]
More DetailsTHANKS TO THE CHEF AT LOU IN HOLLYWOOD, I’VE FOUND THE PERFECT TECHNIQUE FOR COOKING SCALLOPS, THE MOST VERSATILE OF SHELLFISH. THEIR TEXTURE AND FLAVOR ARE SUBTLE YET [Read More]
More DetailsWHEN MIMI SHERATON SAYS THE WHOLE WORLD LOVES CHICKEN SOUP, SHE KNOWS WHEREOF SHE SPEAKS, AND, IN FACT, MS. SHERATON HAS WRITTEN A COOKBOOK DEVOTED TO THAT ONE [Read More]
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