PORK CHEEKS NORMANDE
FRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN [Read More]
More DetailsFRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN [Read More]
More DetailsTHIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY. SINCE THE PRIME INGREDIENT IS [Read More]
More DetailsWHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET [Read More]
More DetailsI FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]
More DetailsTHIS IS ONE OF THOSE ONE-POT QUICK CHICKEN DISHES MADE WITH THIGHS ONLY, THIGHS HAVE THE MOST DARK MEAT WHICH STANDS UP TO BRAISING AND DOES NOT DRY OUT.
More DetailsFINDING THE FLAVORS WE LOST BY PATRIC KUH IS A FOOD AND TRAVEL BOOK, BUT NOT IN THE CONVENTIONAL SENSE. KUH, THE LEAD RESTAURANT CRITIC FOR L.A. MAGAZINE, [Read More]
More DetailsWE SPENT TO GLORIOUS WEEKS IN TRURO ON CAPE COD WHERE WE ATE NOTHING BUT FISH — WELLFLEET OYSTERS, SEA SCALLOPS, LOBSTER, TUNA, SWORDFISH, AND MUSSELS. EVERY DAY [Read More]
More DetailsWHAT SAYS SUMMER BETTER THAN TOMATOES AND ZUCCHINI? THIS PASTA DISH TAKES NO TIME TO MAKE, BUT THE PREP WORK IS IMPORTANT. TOSSING THE BATONS OF ZUCCHINI IN [Read More]
More DetailsFOR OUR LAST MEAL IN MILAN, WE ATE AT A HIP TRATTORIA IN THE NAVIGLI DISTRICT CALLED LA TRIPPA, WHERE LYNN ORDERED A WHITE LAMB RAGU. MADE WITHOUT [Read More]
More DetailsAT A RECENT DINNER PARTY I MET A FRENCH COUPLE WHO’D RECENTLY MOVED FROM PARIS TO BEVERLY HILLS, A CULINARY WASTELAND. OUT OF A COMBINATION OF PITY AND [Read More]
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