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RECENT RECIPES

28
Jan

LING COD WITH PRESERVED LEMON

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EACH YEAR, I WAIT FOR LING COD TO APPEAR IN THE FISH CASE IN MY MARKET, BECAUSE IT IS SO JUICY AND FLAVORFUL, SO ADAPTABLE TO A RANGE OF PREPARATIONS.  YOU CAN POACH IT, STEAM IT, ROAST IT, OR, IN THIS CASE, PAN COOK IT.  SERVE IT WITH A SORREL BUERRE BLANC, PUTTANESCA WITH TOMATOES AND […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
18
Jan

PORK LOINS À LA NORMANDE

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NORMANDY MEANS CREAM AND APPLES AND CALVADOS.  THIS DISH MAKES USE OF ALL THESE INGREDIENTS TO BATHE PAN-COOKED LOINS OF PORK IN A RICH SAUCE OF SAUTÉED APPLES, CRÉME FRAȋCHE, AND THE PUNCHY ESSENCE OF APPLES – CALVADOS.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
17
Dec

POULET À L’ESTRAGON

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EVERYTHING SOUNDS BETTER IN FRENCH.  POULET À L’ESTRAGON OR CHICKEN WITH TARRAGON?  TAKE YOUR PICK.  BOTH ARE EQUALLY DELICIOUS.  I LOVE LICORICE TANG OF TARRAGON, THE LATIN NAME FOR WHICH, ARTEMISIA DRACUMCULOUS REFERS TO THE HERB’S ROOT WHICH IS SHAPED LIKE A DRAGON.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES
06
Dec

LINGUINE WITH SHRIMP AND CALAMARI

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SICK OF TURKEY?  BRACING YOURSELF FOR THE ONSLAUGHT OF RICH HOLIDAY DISHES?  I OFFER A PLEASANT RESPITE FROM INDULGENCE, A SIMPLE AND REFRESHING SEAFOOD PASTA, WHICH CAN SERVE AS A TEMPLATE TO OTHER SEAFOOD PASTA DISHES; THAT IS, FEEL FREE TO SUBSTITUTE OR ADD MUSSELS, CLAMS, SCALLOPS, OR FISH.

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
03
Nov

STRIPED BASS WITH GRILLED LITTLE GEMS

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SUMMER’S LEASE MAY HAVE ALL TOO SHORT A DATE, BUT FALL AND COLDER WEATHER USHER IN THE SEASON OF ROOT VEGETABLES, ALL MANNER OF KALE AND A CORNUCOPIA OF LETTUCES.  AMONG MY FAVORITES ARE LITTLE GEMS, WHICH ARE ABOUT THE SIZE OF BELGIAN ENDIVE, WITH TIGHT GREEN LEAVES FADING TO WHITE AT THE BASE.  WITH […]

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Categories : FISH,MEAL OF THE WEEK,RECENT RECIPES
08
Oct

CHICKEN WITH CHORIZO

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CHORIZO IS A DRY SAUSAGE SPICEY WITH CHILE PEPPERS.  I DIDN’T QUITE KNOW WHAT TO DO WITH IT UNTIL I WAS MAKING A CHICKEN DISH AND FEARED I MIGHT NOT HAVE ENOUGH LEGS FOR SECOND HELPINGS SO I ADDED THE SAUSAGE.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES
27
Aug

LEMON PASTA

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THIS PASTA DISH, WHICH YOU CAN MAKE WITH ANY LONG PASTA OF YOUR CHOICE, IS A LOVELY, LIGHT SUMMERY DISH.  YOU CAN SERVE IT AS A MAIN COURSE AFTER A SALAD COMPOSÉ OR AS A FIRST COURSE, FOLLOWED BY A MORE SUBSTANTIAL ENTREE.  THE TECHNIQUE IS A VARIATION OF CACIO E PEPE, WHERE YOU CREATE […]

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Categories : MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
30
Jul

BUCATINI WITH SHRIMP AND PESTO

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THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS.  WHEN I RESEARCHED PESTO IN THE NEW YORK TIMES COOKING APP, I FOUND A DIZZYING NUMBER OF RECIPES.  THE CLASSIC — BASIL, GARLIC, PINE NUTS AND PARMESAN – DIDN’T SEEM APPROPRIATE FOR FISH, SO I […]

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
27
Jun

CARAMEL SPARE RIBS WITH CARROTS

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JUST IN TIME FOR THE 4TH OF JULY IS THIS RECIPE FROM DAVID LEBOVITZ’S MY PARIS KITCHEN FOR SPARE RIBS.  UNLESS YOU’RE A DESSERT CHEF, MAKING A CARAMEL MAY BE A NEW TECHNIQUE FOR YOU, BUT ONE WORTH LEARNING AND QUITE SIMPLE TO EXECUTE.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
20
Jun

PAN FRIED QUAIL WITH SAFFRON RICE

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QUAIL HAVE A DELICATE FLAVOR, LIKE THE DARK MEAT OF CHICKEN WITH A SLIGHTLY GAMEY NOTE.  IF YOUR GUESTS HAVE HEALTHY APPETITES, YOU MIGHT WANT TO DOUBLE THIS RECIPE.  OR, YOU CAN START WITH A MORE FILLING FIRST COURSE SUCH AS A SOUP OR A HARDY SALAD LIKE FRISEE AUX LARDONS.

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Categories : MEAL OF THE WEEK,POULTRY,RECENT RECIPES