PURSLANE SALAD
PURSLANE HAS GREY-GREEN, TEAR-SHAPED, SUCCULENT LEAVES, WHICH ARE CRUNCHY TO THE BITE, RELEASING A PLEASANTLY SOUR JUICE. THEY ARE COMMON IN ARMENIAN AND LEBANESE RESTAURANTS, FOUND ALWAYS IN FATTOUSH SALAD. [Read More]
More DetailsPURSLANE HAS GREY-GREEN, TEAR-SHAPED, SUCCULENT LEAVES, WHICH ARE CRUNCHY TO THE BITE, RELEASING A PLEASANTLY SOUR JUICE. THEY ARE COMMON IN ARMENIAN AND LEBANESE RESTAURANTS, FOUND ALWAYS IN FATTOUSH SALAD. [Read More]
More DetailsMANILA CLAMS ARE AMERICA’S ANSWER TO VONGOLE, THOSE SWEET LITTLE CLAMS YOU FIND ALL OVER ITALY AND MAKE SPAGHETTI ALLA VONGOLE SO ENTICING. YOU CAN MAKE THE DISH [Read More]
More DetailsPORK BELLY IS WHAT BACON IS BEFORE IT IS CURED. IF ALL THAT FAT SEENS DAUNTING, YOU’LL BE SURPRISED HOW MUCH OF IT MELTS OFF IN THE COOKING, [Read More]
More DetailsHALIBUT IS NOT MY FAVORITE FISH. IT HAS A MILD TASTE AND IF NOT COOKED PERFECTLY, ITS RATHER DENSE FLESH TURNS TOUGH AND DRY. I’VE TRIED COOKING HALIBUT [Read More]
More DetailsIN THE OUTDOOR MARKET IN SIRACUSA, SILVER SARDINES, RED MULLET, TUNA, BRANZINO, VONGOLE, MUSSELS, AND ALL KINDS OF PRAWNS GLITTER ON A BED OF SHAVED ICE. A FISHMONGER [Read More]
More DetailsALTHOUGH RADICCHIO NEVER SEEMS TO GO OUT OF SEASON, IN ADDITION TO THE FAMILIAR RADICCHIO DI VERONA, WHICH RESEMBLES A SMALL RED CABBAGE, TREVISO WITH ITS TAPERING GREEN STEMS [Read More]
More DetailsMY FATHER, WHOSE DOCTOR’S OFFICE WAS ON FIFTH AVENUE, WOULD PRAY FOR RAIN ON ST. PATRICK’S DAY. OUR GENERATION HAS A MORE BENIGN ATTITUDE TOWARDS THE IRISH. SO [Read More]
More DetailsMONKFISH IS SOMETIMES CALLED THE POOR MAN’S LOBSTER, NOT SO MUCH FOR THE TASTE BUT THE TEXTURE WHICH RESEMBLES A LOBSTER TAIL. THE TASTE IS SUBTLE AND SWEET. [Read More]
More DetailsIN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES. I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH [Read More]
More DetailsTHIS IS A LOVELY FIRST COURSE. OR, ON A WARM DAY, YOU MIGHT DOUBLE THE RECIPE AND SERVE IT FOR LUNCH WITH A CRUSTY BAGUETTE. SMOKED TROUT, WHICH [Read More]
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