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RECENT RECIPES

29
Mar

COD WITH RADICCHIO AND SMASHED POTATOES

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ALTHOUGH RADICCHIO NEVER SEEMS TO GO OUT OF SEASON, IN ADDITION TO THE FAMILIAR RADICCHIO DI VERONA, WHICH RESEMBLES A SMALL RED CABBAGE, TREVISO WITH ITS TAPERING GREEN STEMS AND GREEN AND RED LEAVES IS ALSO AVAILABLE. I LIKE THEM BOTH.  RADICCHIO WITH ITS CRUNCH AND BITTER BITE IS A NATURAL FOR SALADS, BUT IT IS […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
20
Mar

CORNED BEEF AND CABBAGE

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MY FATHER, WHOSE DOCTOR’S OFFICE WAS ON FIFTH AVENUE, WOULD PRAY FOR RAIN ON ST. PATRICK’S DAY.  OUR GENERATION HAS A MORE BENIGN ATTITUDE TOWARDS THE IRISH.  SO FOR ST. PATRICK’S DAY DINNER WITH TWO GUESTS OF IRISH EXTRACTION AT OUR TABLE, MY WIFE, WHOSE FAMILY MADE CORNED BEEF AND CABBAGE FOR THANKSGIVING, URGED ME […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
01
Mar

MONKFISH WITH MUSTARD CREAM SAUCE

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MONKFISH IS SOMETIMES CALLED THE POOR MAN’S LOBSTER, NOT SO MUCH FOR THE TASTE BUT THE TEXTURE WHICH RESEMBLES A LOBSTER TAIL.  THE TASTE IS SUBTLE AND SWEET.  THIS SAUCE, WHICH IS MADE IN THE PAN, IS PIQUANT WITH THE BITE OF WHOLE GRAIN MUSTARD, ENRICHED WITH WHITE WINE, SHALLOT, AND CRÉME FRAÎCHE. Click here […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
12
Feb

FOUR RECIPES FOR CHICKEN BREASTS

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IN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES.  I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH ME FOUR WHOLE, BONELESS CHICKEN BREASTS AND FOUR SETS OF INGREDIENTS TO MAKE DIFFERENT RECIPES.

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Categories : BASICS,MEAL OF THE WEEK,POULTRY,RECENT RECIPES
01
Feb

SMOKED TROUT AND ENDIVE SALAD

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THIS IS A LOVELY FIRST COURSE. OR, ON A WARM DAY, YOU MIGHT DOUBLE THE RECIPE AND SERVE IT FOR LUNCH WITH A CRUSTY BAGUETTE. SMOKED TROUT, WHICH IS AVAILABLE IN MOST GOOD SUPERMARKETS, HAS A SUBTLE, SAVORY FLAVOR AND A FIRM TEXTURE.

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES,SALADS
09
Jan

CHICKEN LEGS WITH TURNIPS AND CIPOLLINI

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EVEN IN SOMETIME SUNNY CALIFORNIA, FALL’S HARVEST GIVES WAY TO WINTER SQUASHES, KALE, BEETS, JERUSALEM ARTICHOKES, AND ALL MANNER OF ROOT VEGETABLES.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES
24
Dec

PORK CHEEKS NORMANDE

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FRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN COBBLE HILL.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
04
Dec

PASTA WITH SAUSAGE AND PEPPERS

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THIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY.  SINCE THE PRIME INGREDIENT IS ITALIAN SAUSAGE, MAKE SURE YOU GET THE BEST YOU CAN FIND.  (I BOUGHT MINE AT McCALL’S)

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Categories : MEAL OF THE WEEK,MEAT,PASTA AND RICE,RECENT RECIPES
13
Nov

RED SNAPPER WITH LIME BUERRE BLANC

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WHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS.  IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET DELICATE FLAVOR AND THE CROSS-HATCHED PINK SKIN TURNS CRISP WITH PAN FRYING.  FRIENDS BROUGHT FRESH LIMES FROM THEIR BACKYARD TREE AND I THOUGHT THIS SOUR CITRUS MIGHT […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
16
Oct

RATATOUILLE

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I FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH ARE SALTED, DRIED, BROWNED AND LAYERED IN A CASSEROLE TO BE FINISHED IN THE OVEN. 

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Categories : MEAL OF THE WEEK,RECENT RECIPES,VEGETABLES