THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
Click here to download recipe

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

Click here to download recipe

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
Click here to download recipe

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
Click here to download recipe

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
Click here to download recipe

WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

Click here to download recipe

I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
Click here to download recipe

THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
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THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN.  THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE.  THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY.  IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS.  DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.

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CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY ARE PEELED, THEN BROWNED IN FAT FROM THE PANCETTA AND CHICKEN. ADD A CUP OF WHITE WINE, POP IN THE OVEN FOR A FEW MORE MINUTES AND SCATTER WITH FRESH TARRAGON. THE WHOLE THING SHOULDN’T TAKE YOU MORE THAN HALF AND HOUR, BUT IT YIELDS CHICKEN WHICH IS CRISP-SKINNED AND JUICY AND THOSE LITTLE ONIONS, FLAVORED WITH PANCETTA AND WHITE WINE. THE TARRAGON ADDS A ANISE-LIKE BITE AND A SCATTERING OF GREEN.
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NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY IN WATER AND BUTTER, THEN TOSSING THEM WITH BARELY SAUTÉED GREEN ONIONS OR, EVEN BETTER, GREEN GARLIC AND FRESH HERBS.  IN THIS CASE, TARRAGON.
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YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES.  THEY PAIR WELL WITH PRACTICALLY ANY HERB.  HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
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WINTER WON’T LAST FOREVER.  THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST.  SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS AND STEWS.

THIS IS DEFINITELY A SPRING/SUMMER DISH, ALTHOUGH IN L.A. SEASONAL DISTINCTIONS DON’T COUNT FOR MUCH.

THE SECRET TO GRILLING OR PAN-COOKING TUNA IS TO FREEZE IT FOR 30 MINUTES BEFORE COOKING.  THAT WAY THE OUTSIDE BROWNS BUT THE CENTER STAYS RARE.

THIS AIOLI RECIPE IS FROM DANIEL BOULUD AND CAN BE USED FOR MANY THINGS BESIDES THIS PARTICULAR DISH.

WITH THE ADDITION OF ROASTED FINGERLINGS AND ARUGULA, IT BECOMES A KIND OF SALDE NIÇOISE MANQUḖ.  IF YOU WANT TO GO FURTHER IN THAT DIRECTION, ADD HARICOTS VERTS AND WEDGES OF TOMATO, THOUGH YOU WON’T FIND ANY IN SEASON IN MARCH, EITHER HERE OR IN NEW YORK.

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I TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, WE MAKE DISHES WHICH CAN BE PREPARED IN AN HOUR, BUT ONCE A YEAR WE TACKLE BOEUF BOURGUIGNON. WE LET IT COOL OVERNIGHT,THEN EAT IT THE NEXT DAY WITH FRENCH BREAD AND A SALAD OF FRESHLY-PICKED LETTUCES FROM THE SCHOOL GARDEN. (more…)

IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS.  MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS. (more…)

I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST. (more…)

THIS RECIPE MIGHT ALSO BE NAMED “CHICKEN Á LA LYNN”, SINCE IT INCORPORATES MY WIFE’S FAVORITE ROOT VEGETABLE, THE HUMBLE RUTABAGAS.  I DECIDED TO JAZZ IT UP WITH APPLES AND A MIDDLE EASTERN SPICE BLEND AND ADD TOUCH OF HEAT WITH ALEPPO PEPPER (IF YOU CAN’T FIND ALEPPO PEPPER, SUBSTITUTE CHILI FLAKES).  EXCEPT FOR THE PEELING AND SLICING, THIS DISH IS A BREEZE TO MAKE.  MOST OF IT IS COOKED ON TOP OF THE STOVE, BUT FINISHED IN THE OVEN, UNCOVERED, TO KEEP THE VEGETABLES FROM BURNING BUT THE CHICKEN CRISP ON TOP.  LYNN WAS PLEASED.  THE VILLAGE CAN REJOICE.
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THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX.  AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
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