PRESERVED LEMONS
I ALWAYS HAVE A JAR OF PRESERVED LEMONS IN MY FRIDGE. THEY’RE A CINCH TO MAKE, THEY KEEP FOREVER AND THEIR INTENSE SALTY-SOUR BITE CAN BE USED TO [Read More]
More DetailsI ALWAYS HAVE A JAR OF PRESERVED LEMONS IN MY FRIDGE. THEY’RE A CINCH TO MAKE, THEY KEEP FOREVER AND THEIR INTENSE SALTY-SOUR BITE CAN BE USED TO [Read More]
More DetailsTHE WORLD IS DIVIDED INTO TWO KINDS OF PEOPLE: THOSE WHO LOVE CALF’S LIVER AND THEMS THAT DON’T. CLEARLY, I’M IN THE FORMER CAMP. IN FACT, I WILL [Read More]
More DetailsTHERE’S A WORKING-CLASS RESTAURANT IN ROME CALLED MACCHERONI, WHERE THE PASTA CHEF STANDS IN A GLASS-ENCLOSED KITCHEN NEAR THE STAIRS TO THE RESTROOMS, FILLING ORDERS FOR CARBONARA, PUTTANESCA, [Read More]
More DetailsALTHOUGH A CUM LAUDE GRADUATE OF BROWN UNIVERSITY WITH HONORS IN ENGLISH, I HAD NEVER ENCOUNTERED THE WORD “AUTOCHTHONOUS” UNTIL I READ LOU AMDUR’S DESCRIPTION OF THE FRAPPATO [Read More]
More DetailsON MY FIRST TRIP TO PARIS IN 1961, MY AUNT MABEL JOINED ME FOR TWO WEEKS. MABEL HAD LIVED IN PARIS FROM 1922 TO 1928. SHE HAD HOBNOBBED [Read More]
More DetailsCALL IT A MOMENTARY LAPSE OR AN ODE TO MY NIECE SARAH, A VEGAN AND ALSO AN EXCELLENT COOK, BUT WITH SO MANY GREAT VEGETABLES AROUND AND DETERMINED [Read More]
More DetailsI ONLY TWEAKED THIS EASY AND DELICIOUS SHRIMP RECIPE BY PAULA WOLFERT FROM MEDITERRANEAN COOKING. THE TECHNIQUE INTRIGUED ME: YOU COOK DOWN CHOPPED ONIONS, OLIVE OIL AND WATER [Read More]
More DetailsTHE INVENTION OF THIS DRESSING WAS SERENDIPITY. IN A REFRIGERATOR DRAWER, BURIED UNDER PACKAGES OF BUTTER, PARMESAN WRAPPED IN CHEESE CLOTH, AND A HUNK OF SLAB BACON, I [Read More]
More DetailsWHEREVER YOU LIVE, IT’S NOT SUMMER TILL THE FARMER’S MARKETS ARE BURSTING WITH RIPE PEACHES AND TOMATOES. TOMATOES ARE ACTUALLY A FRUIT, BUT EVEN IF YOU INSIST ON [Read More]
More DetailsKEITH McNALLY IS SURELY NEW YORK’S MOST SUCCESSFUL OFF BROADWAY PRODUCER. BALTHAZAAR, WHICH OPENED ON SPRING STREET IN 1997, HAS BEEN PLAYING TO PACKED HOUSES EVER SINCE. THE [Read More]
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