AMSTERDAM 3/21-3/25/2014
THOUGH 20 YEARS HAVE PASSED, THE ONLY DISH I CAN STILL SAVOR FROM 20 YEARS PAST IS THE SMOKED EEL IN THE OYSTER BAR. BUT MUCH HAS CHANGED [Read More]
BEEF CARPACCIO
IT TURNED SUDDENLY HOT IN L.A. NOT IN THE MOOD FOR COOKING, I ASSEMBLED A BEEF CARPACCIO, A DISH WHICH MANAGES TO BE BOTH LIGHT AND, BECAUSE OF [Read More]
VIENNA 3/15/2014
WE HAD NEVER BEEN TO VIENNA, BUT HAD PLENTY OF REASONS TO GO; THE REASONS WE ALWAYS GO ANYWHERE — ART AND FOOD. VIENNA IS AN ELEGANT, PROSPEROUS [Read More]
OSSO BUCO
THIS RECIPE FOR OSSO BUCO IS MORE PROVENCAL THAN MILANESE. THE VEAL SHANKS ARE BROWNED, THEN BRAISED IN STOCK WITH ONIONS, GARLIC, A FEW WHOLE CANNED TOMATOES, A [Read More]
LONDON 3/11/14: THREE BY ATHERTON
AFTER NINE YEARS BEFORE THE MAST WORKING FOR GORDON RAMSAY WHERE HE OPENED RESTAURANTS IN DUBAI, SHANGHAI AND PRAGUE, JASON ATHERTON, A YORKSHIRE-BORN CHEF, STRUCK OUT ON HIS [Read More]
STEAMED ALASKAN COD WITH BUERRE BLANC
COD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, [Read More]