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]
More DetailsTHIS 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]
More DetailsAFTER 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]
More DetailsCOD 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]
More DetailsI LOVE DUCK — ROASTED, BRAISED, PAN GRILLED, CONFIT — THE DARK, SLIGHTLY GAMEY FLESH; THE SKIN, CRISP AND SALTY.
More DetailsTHE FIRST CHRISTMAS WE BROUGHT SOPHIE TO NEW YORK, SHE WAS ALMOST A YEAR OLD. MY MOTHER CALLED TO TELL ME, “I BOUGHT YOU A ROAST BEEF FOR [Read More]
More DetailsROESTI POTATOES IS A POTATO CAKE WHICH YOU COOK ON TOP OF THE STOVE IN A CAST IRON PAN, FLIP AND BROWN THE OTHER SIDE. THIS VERSION IS [Read More]
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