COD WITH ZUCCHINI AND TOMATOES
COD ARE BACK IN SEASON. WE ARE GETTING THEM LOCALLY FROM SANTA BARBARA, WHERE THE SKIN IS PINK LIKE A SNAPPER AND LING COD FROM THE EAST COAST, [Read More]
CHICKEN WITH CHORIZO
CHORIZO IS A DRY SAUSAGE SPICEY WITH CHILE PEPPERS. I DIDN’T QUITE KNOW WHAT TO DO WITH IT UNTIL I WAS MAKING A CHICKEN DISH AND FEARED I [Read More]
SHRIMP WITH FENNEL AND CANNELINI BEANS
I CONCOCTED THIS DISH ON A BLISTERING SEPTEMBER DAY WHEN I DIDN’T FEEL LIKE DOING MUCH COOKING. IT IS REALLY AN ANTIPASTO AND, AS SUCH, IS BEST SERVED [Read More]
RATATOUILLE SALAD
THIS DISH CAME ABOUT WHEN I DISCOVERED I DIDN’T HAVE ENOUGH RADICCHIO FOR A SALAD, NOR PEPPERS FOR A SIDE DISH. RADICCHIO, PARTICULARLY THE ENDIVE-SHAPED KIND CALLED TREVISO, [Read More]
LEMON PASTA
THIS PASTA DISH, WHICH YOU CAN MAKE WITH ANY LONG PASTA OF YOUR CHOICE, IS A LOVELY, LIGHT SUMMERY DISH. YOU CAN SERVE IT AS A MAIN COURSE [Read More]
LING COD WITH POTATO SALAD
LING COD IS ONE OF MY FAVORITES — LIGHT, FLAKEY BUT WITH WONDERFUL FLAVOR — IT LENDS ITSELF TO BOTH PAN ROASTING AND STEAMING. THIS TECHNIQUE IS A [Read More]
NEW YORK 7/5-7/26/2015
THE BIRTH OF CHARLIE SANTO PLESHETTE BROUGHT US TO THE CITY FOR THREE WEEKS IN JULY. WE WERE STAYING IN OUR FRIEND LIZ’S FABULOUS APARTMENT ON RIVERSIDE DRIVE [Read More]
BUCATINI WITH SHRIMP AND PESTO
THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS. WHEN I RESEARCHED PESTO IN THE NEW YORK [Read More]
CARAMEL SPARE RIBS WITH CARROTS
JUST IN TIME FOR THE 4TH OF JULY IS THIS RECIPE FROM DAVID LEBOVITZ’S MY PARIS KITCHEN FOR SPARE RIBS. UNLESS YOU’RE A DESSERT CHEF, MAKING A CARAMEL [Read More]
PAN FRIED QUAIL WITH SAFFRON RICE
QUAIL HAVE A DELICATE FLAVOR, LIKE THE DARK MEAT OF CHICKEN WITH A SLIGHTLY GAMEY NOTE. IF YOUR GUESTS HAVE HEALTHY APPETITES, YOU MIGHT WANT TO DOUBLE THIS [Read More]
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