NEW YORK 9/8-9/15
FOR OUR WEEK IN NEW YORK I DECIDED TO FORSAKE OUR PERENNIAL FAVORITES (MIAILINO, THE MODERN, DBGB) AND TRY SOME PLACES WHERE WE’D NEVER BEEN. COMPARING PETE WELLS’ [Read More]
More DetailsFOR OUR WEEK IN NEW YORK I DECIDED TO FORSAKE OUR PERENNIAL FAVORITES (MIAILINO, THE MODERN, DBGB) AND TRY SOME PLACES WHERE WE’D NEVER BEEN. COMPARING PETE WELLS’ [Read More]
More DetailsHALIBUT IS THE GO-TO FISH FOR PEOPLE WHO DON’T REALLY LIKE FISH. IT HAS A MILD TASTE, AN APPEALINGLY WHITE FLESH, A PLEASANT, UN-FISHY TASTE. IT IS ALSO [Read More]
More DetailsWE SPENT MY BIRTHDAY WEEKEND IN SAN FRANCISCO AT THE PALACE HOTEL, WHICH WAS FIRST BUILT IN 1875, THEN RE-CONSTRUCTED AFTER THE DEVASTATING EARTHQUAKE AND FIRE. (I HAD [Read More]
More DetailsALONG WITH CACIO E PEPE, PUTTANESCA, OXTAILS, CHICORY SALAD, AND TRIPE, SPAGHETTI CARBONARA IS ONE OF THE STAPLES OF ROMAN CUISINE. I’VE TRIED SEVERAL VERSIONS OF THIS DISH. [Read More]
More DetailsWE WERE IN LONDON FOR TWO WEEKS, RETURNING TO L.A. JUNE 12. THE FIRST WEEK WE STAYED AT DUKES, A BOUTIQUE HOTEL BEHIND THE RITZ, RIGHT NEAR GREEN [Read More]
More DetailsI’M ADDING THIS RECIPE TO “BASICS” BECAUSE IT’S MY DEFAULT TECHNIQUE FOR COOKING A CUT-UP CHICKEN. ESSENTIALLY, YOU BROWN THE CHICKEN PIECES, REMOVE, SWEAT ONIONS AND GARLIC IN [Read More]
More DetailsOUR HOLLYWOOD NEIGHBORHOOD IS CALLED THAI TOWN FOR A REASON. SOME OF THE BEST THAI-VIETNAMESE FOOD IN THE COUNTRY IS SERVED IN THE TEN BLOCKS OR SO BETWEEN [Read More]
More DetailsSWORDFISH IS A MUSCULAR FISH, DENSE IN TEXTURE, WHITE IN COLOR, WHICH TASTES DELICIOUS WHEN IT’S PROPERLY COOKED AND, NOT UNLIKE A STEAK, TOUGH AND DRIED OUT WHEN [Read More]
More DetailsEVERY RECIPE I’VE EVER READ FOR COOKED RED PEPPERS REQUIRES YOU TO PEEL THEM FIRST, USUALLY BY BLACKENING THEM OVER FLAME AND SWEATING THEM IN A BAG TILL [Read More]
More DetailsTHIS RECIPE WAS RECENTLY PUBLISHED BY DAVID TANIS IN THE N.Y. TIMES. AFTER MAKING IT MORE THAN ONCE, I DECIDED TO GIVE IT WIDER CIRCULATION THAN THAT HUMBLE [Read More]
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