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]
CHICKEN LEGS WITH MUSHROOMS
AS MUCH AS I LOVE A GREAT ROAST CHICKEN, COOKING FOR TWO, I WIND UP WITH A LOT OF LEFTOVER CHICKEN, AND SINCE BOTH LYNN AND I PREFER [Read More]
PORK BRISKET WITH CARROTS AND KUMQUATS
MY FRIEND BRIAN GODFREY RECENTLY INTRODUCED ME TO A CUT OF MEAT I’D NEVER SEEN BEFORE — PORK BRISKET. I LOVE PORK AND I LOVE BRISKET, SO I [Read More]
MARINARA SAUCE
MONKFISH MARINARA
I RARELY MAKE TOMATOES WITH FISH, BECAUSE THEY HAVE SUCH A STRONG AND DISTINCTIVE FLAVOR THAT THEY CAN OVER-POWER COD OR FLOUNDER OR HALIBUT. BUT MONKFISH, OFTEN CALLED [Read More]
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