SCALLOPS WITH LENTILS
THANKS 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 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]
More DetailsTHIS HEARTY WINTER RISOTTO IS FROM “CUCINA RUSTICA” BY VIANA LA PLACE AND EVAN KLEIMAN,
More Details“THE MEAT IS SWEETEST CLOSE TO THE BONE”. NO OTHER CUT PROVES THAT POINT BETTER THAN OXTAIL,
More DetailsAS MELISSA CLARK OBSERVES IN HER RECENT RECIPE IN THE NEW YORK TIMES, WHOLE ROASTED FISH IS TO FISH FILLETS AS WHOLE ROASTED CHICKEN IS TO BONELESS, SKINLESS [Read More]
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